Posted 10:10 pm Wednesday, January 02, 2013
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Flavor Trends 2013
Along with new beginnings, the New Year brings emerging trends in technology, fashion, marketing, products, and of course, food. New flavors, innovative recipes and popular cuisine influence what products go on grocery store shelves and ultimately make it to our table.
For the past 13 years McCormick and Company has released the McCormick Flavor Forecast — an annual spotlight on emerging trends that the company expects will drive flavor innovation during the next several years.
Many of the flavor trends they've indentified have served as catalysts for innovation in retail brands, restaurant menus and their own products. With a team of experts comprised of chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists from more than 100 countries, they strive to identify new and emerging trends on a global scale.
“At McCormick, it's our passion for flavor that helps us deliver such a strong track record of identifying the trends consumers will come to love,” said Alan Wilson, Chairman, President and CEO of McCormick. “Past reports have helped move once unfamiliar ingredients and trends into mainstream popularity. When chipotle was featured in the Flavor Forecast 2003, it was virtually unknown in the broad consumer marketplace. Since then, U.S. menu items mentioning chipotle flavor have increased by a staggering 214 percent. The trend of infusing foods with cocktail-inspired flavors appeared in the 2008 Flavor Forecast. About 3,000 new grocery products have been launched since then featuring a variety of flavors like whiskey, ale, bourbon, brandy and more.”
With Flavor Forecast 2013, McCormick has identified five emerging trends and 10 accompanying flavor combinations that illustrate how these trends are coming to life through taste.
“Around the world, we're seeing a fascinating collision of tradition and innovation. Authentic, real ingredients are still at the core — though now they're being enjoyed in unique, updated ways that reflect a much more personalized approach to cooking and eating,” said McCormick Executive Chef, Kevan Vetter.
One leading trend featured in this year's Flavor Forecast is “Global My Way,” which describes how people are discovering formerly ethnic ingredients beyond their traditional uses, incorporating those flavors into everyday eating.
In addition to “Global My Way,” the following are the five leading food trends with 10 flavor combinations featured in the Flavor Forecast:
For the past 13 years McCormick and Company has released the McCormick Flavor Forecast — an annual spotlight on emerging trends that the company expects will drive flavor innovation during the next several years.
Many of the flavor trends they've indentified have served as catalysts for innovation in retail brands, restaurant menus and their own products. With a team of experts comprised of chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists from more than 100 countries, they strive to identify new and emerging trends on a global scale.
“At McCormick, it's our passion for flavor that helps us deliver such a strong track record of identifying the trends consumers will come to love,” said Alan Wilson, Chairman, President and CEO of McCormick. “Past reports have helped move once unfamiliar ingredients and trends into mainstream popularity. When chipotle was featured in the Flavor Forecast 2003, it was virtually unknown in the broad consumer marketplace. Since then, U.S. menu items mentioning chipotle flavor have increased by a staggering 214 percent. The trend of infusing foods with cocktail-inspired flavors appeared in the 2008 Flavor Forecast. About 3,000 new grocery products have been launched since then featuring a variety of flavors like whiskey, ale, bourbon, brandy and more.”
With Flavor Forecast 2013, McCormick has identified five emerging trends and 10 accompanying flavor combinations that illustrate how these trends are coming to life through taste.
“Around the world, we're seeing a fascinating collision of tradition and innovation. Authentic, real ingredients are still at the core — though now they're being enjoyed in unique, updated ways that reflect a much more personalized approach to cooking and eating,” said McCormick Executive Chef, Kevan Vetter.
One leading trend featured in this year's Flavor Forecast is “Global My Way,” which describes how people are discovering formerly ethnic ingredients beyond their traditional uses, incorporating those flavors into everyday eating.
In addition to “Global My Way,” the following are the five leading food trends with 10 flavor combinations featured in the Flavor Forecast:
No Apologies Necessary
Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape.
Flavor combinations inspired by this category are bittersweet chocolate, sweet basil and passion fruit. Combining these three create an indulgent combo that delights the senses.
The other combination is dark rum, charred orange and allspice. This creates an instant tropical getaway and a balanced collision of richness and warmth.
Personally Handcrafted
A hands-on approach showcasing the very best of ourselves. Putting a personal touch on a recipe creates authentic eating experiences created by signature ingredients.
The combination of cider, sage and molasses can bring natural goodness to every meal of the day while creating a dish that is rustic and comforting.
Smoked tomato, rosemary, chile peppers and sweet onion create an energized flavor in homemade sauces like ketchup and jam that impart smoky, sweet and spicy elements.
Empowered Eating
Individuals are looking to food to create a sustainable lifestyle that brings harmony in health and wellness with a personal and flexible approach.
Farro grain, blackberry and clove combine a rediscovered ancient whole grain with powerful hits of fruit and spice.
Market-fresh broccoli and dukkah — a blend of cumin, coriander, sesame and nuts marry the satisfying flavors and textures of broccoli with Middle Eastern spice blend.
Hidden Potential
Representing a waste-not mentality that uncovers the fullest flavors from every last part of the ingredient.
Hearty meat cuts, plantain and stick cinnamon create a new take on meat and potatoes. These ingredients inspire creative approaches that unlock their full flavor potential in recipes like Cinnamon-braised Lamb Shanks with Mashed Plantains.
Artichoke, Paprika and Hazelnut are all familiar ingredients, but with different combinations delicious versatility is unleashed and new qualities discovered.
Global My Way
Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in ethnic cuisines.
Japanese Katsu Sauce and Oregano create tangy flavors of BBQ and steak sauce to become the next go-to condiment.
Anise and Cajeta — a Mexican caramel sauce — becomes a sweet and rich delight that transports desserts and savory dishes to new places. To see more recipes inspired by the new flavor trends visit www.FlavorForecast.com.
Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape.
Flavor combinations inspired by this category are bittersweet chocolate, sweet basil and passion fruit. Combining these three create an indulgent combo that delights the senses.
The other combination is dark rum, charred orange and allspice. This creates an instant tropical getaway and a balanced collision of richness and warmth.
Personally Handcrafted
A hands-on approach showcasing the very best of ourselves. Putting a personal touch on a recipe creates authentic eating experiences created by signature ingredients.
The combination of cider, sage and molasses can bring natural goodness to every meal of the day while creating a dish that is rustic and comforting.
Smoked tomato, rosemary, chile peppers and sweet onion create an energized flavor in homemade sauces like ketchup and jam that impart smoky, sweet and spicy elements.
Empowered Eating
Individuals are looking to food to create a sustainable lifestyle that brings harmony in health and wellness with a personal and flexible approach.
Farro grain, blackberry and clove combine a rediscovered ancient whole grain with powerful hits of fruit and spice.
Market-fresh broccoli and dukkah — a blend of cumin, coriander, sesame and nuts marry the satisfying flavors and textures of broccoli with Middle Eastern spice blend.
Hidden Potential
Representing a waste-not mentality that uncovers the fullest flavors from every last part of the ingredient.
Hearty meat cuts, plantain and stick cinnamon create a new take on meat and potatoes. These ingredients inspire creative approaches that unlock their full flavor potential in recipes like Cinnamon-braised Lamb Shanks with Mashed Plantains.
Artichoke, Paprika and Hazelnut are all familiar ingredients, but with different combinations delicious versatility is unleashed and new qualities discovered.
Global My Way
Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in ethnic cuisines.
Japanese Katsu Sauce and Oregano create tangy flavors of BBQ and steak sauce to become the next go-to condiment.
Anise and Cajeta — a Mexican caramel sauce — becomes a sweet and rich delight that transports desserts and savory dishes to new places. To see more recipes inspired by the new flavor trends visit www.FlavorForecast.com.
Charred Orange Sorbet with Warm Rum Sauce and Spiced Cookie Bars
This restaurant-inspired dessert combines crisp and creamy textures, warm and icy temperatures and the distinctive flavors of black rum, charred oranges and aromatic allspice.
Ingredients
Charred Orange Sorbet:
1 seedless orange
2/3 cup plus 2 tablespoons granulated sugar, divided
1 1/4 cups orange juice
1 cup Thai Kitchen Coconut Milk
1/2 cup half-and-half
Spiced Cookie Bars:
1 1/4 cups flour
1 teaspoon McCormick Ground Allspice
1/2 cup (1 stick) butter, softened
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons black rum
1/2 teaspoon McCormick Pure Vanilla Extract
Rum Sauce:
3 tablespoons butter, divided
4 seedless oranges, peeled and sectioned
1/3 cup granulated sugar
1/4 cup orange juice
2 tablespoons dark rum
Directions
For the Charred Orange Sorbet, grate orange peel. Set aside. Remove white pith from orange. Cut orange crosswise into 6 slices. Place on foil-lined baking pan. Sprinkle with 2 tablespoons of the sugar. Broil 4 to 6 inches from heat 7 to 8 minutes or until lightly charred. Cool orange slices then coarsely chop. Place remaining 2/3 cup sugar and reserved grated peel in blender; cover. Blend on high speed until well mixed. Add orange juice, coconut milk and half-and-half. Blend until sugar is dissolved. Pour into medium bowl. Stir in chopped orange. Refrigerate 2 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions. For the Spiced Cookie Bars, mix flour and allspice in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Spread in greased foil-lined 8-inch square baking pan. Bake in preheated 375 degree oven 20 to 25 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into 4 squares then cut each square crosswise into 4 triangles. For the Rum Sauce, melt 2 tablespoons of the butter in large nonstick skillet on medium-high heat. Place orange sections in skillet. Sprinkle sugar around oranges. Cook 10 minutes or until sugar begins to caramelize, gently stirring occasionally. Remove from heat. Add orange juice and rum. Cook 2 minutes, stirring occasionally. Remove from heat. Stir in remaining 1 tablespoon butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.
Ingredients
Charred Orange Sorbet:
1 seedless orange
2/3 cup plus 2 tablespoons granulated sugar, divided
1 1/4 cups orange juice
1 cup Thai Kitchen Coconut Milk
1/2 cup half-and-half
Spiced Cookie Bars:
1 1/4 cups flour
1 teaspoon McCormick Ground Allspice
1/2 cup (1 stick) butter, softened
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons black rum
1/2 teaspoon McCormick Pure Vanilla Extract
Rum Sauce:
3 tablespoons butter, divided
4 seedless oranges, peeled and sectioned
1/3 cup granulated sugar
1/4 cup orange juice
2 tablespoons dark rum
Directions
For the Charred Orange Sorbet, grate orange peel. Set aside. Remove white pith from orange. Cut orange crosswise into 6 slices. Place on foil-lined baking pan. Sprinkle with 2 tablespoons of the sugar. Broil 4 to 6 inches from heat 7 to 8 minutes or until lightly charred. Cool orange slices then coarsely chop. Place remaining 2/3 cup sugar and reserved grated peel in blender; cover. Blend on high speed until well mixed. Add orange juice, coconut milk and half-and-half. Blend until sugar is dissolved. Pour into medium bowl. Stir in chopped orange. Refrigerate 2 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions. For the Spiced Cookie Bars, mix flour and allspice in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Spread in greased foil-lined 8-inch square baking pan. Bake in preheated 375 degree oven 20 to 25 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into 4 squares then cut each square crosswise into 4 triangles. For the Rum Sauce, melt 2 tablespoons of the butter in large nonstick skillet on medium-high heat. Place orange sections in skillet. Sprinkle sugar around oranges. Cook 10 minutes or until sugar begins to caramelize, gently stirring occasionally. Remove from heat. Add orange juice and rum. Cook 2 minutes, stirring occasionally. Remove from heat. Stir in remaining 1 tablespoon butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.
Farro “Rice” Pudding
Versatile farro is prepared like a rice pudding with milk, cinnamon, vanilla and raisins. Serve warm with a vibrant Blackberry Sauce for a new take on the classic dessert.
Ingredients
Farro:
2 cups water
1/2 cup farro
1 quart whole milk
2 cups half-and-half
2/3 cup sugar
3 eggs, beaten
1 stick McCormick Cinnamon Sticks
1/4 teaspoon McCormick Ground Cloves
1/2 cup raisins
2 teaspoons McCormick Pure Vanilla Extract
Blackberry Sauce:
1 cup frozen blackberries
1/3 cup water
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon blackberry liqueur
Directions
For the Farro “Rice” Pudding, bring water and farro to boil in large saucepan on medium heat. Reduce heat to low; simmer 15 minutes or until farro is tender. Drain and return farro to saucepan. Stir in milk, half-and-half, sugar, eggs, cinnamon stick and cloves. Bring to boil on medium heat. Reduce heat to medium-low. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in raisins and vanilla. Meanwhile for the Blackberry Sauce, bring blackberries, water and sugar to boil in small saucepan. Cook until blackberries soften and sugar is dissolved. Carefully pour into blender. Add cornstarch and liqueur. Cover. Blend on medium speed until smooth and thickened. Strain. Cool to room temperature. Serve with warm Farro “Rice” Pudding.
Ingredients
Farro:
2 cups water
1/2 cup farro
1 quart whole milk
2 cups half-and-half
2/3 cup sugar
3 eggs, beaten
1 stick McCormick Cinnamon Sticks
1/4 teaspoon McCormick Ground Cloves
1/2 cup raisins
2 teaspoons McCormick Pure Vanilla Extract
Blackberry Sauce:
1 cup frozen blackberries
1/3 cup water
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon blackberry liqueur
Directions
For the Farro “Rice” Pudding, bring water and farro to boil in large saucepan on medium heat. Reduce heat to low; simmer 15 minutes or until farro is tender. Drain and return farro to saucepan. Stir in milk, half-and-half, sugar, eggs, cinnamon stick and cloves. Bring to boil on medium heat. Reduce heat to medium-low. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in raisins and vanilla. Meanwhile for the Blackberry Sauce, bring blackberries, water and sugar to boil in small saucepan. Cook until blackberries soften and sugar is dissolved. Carefully pour into blender. Add cornstarch and liqueur. Cover. Blend on medium speed until smooth and thickened. Strain. Cool to room temperature. Serve with warm Farro “Rice” Pudding.
Steamed Mussels and Artichokes with Hazelnut Gremolata
Cook mussels and artichoke hearts in an aromatic broth for an extraordinary main dish. A topping of Hazelnut Gremolata adds bright lemony flavor with a nutty crunch.
Ingredients
2 tablespoons olive oil
1 cup thin diagonally sliced carrots
1/2 cup thinly sliced shallots
2 teaspoons finely chopped garlic
2 teaspoons McCormick Gourmet Collection Smoked Paprika
2 McCormick Bay Leaves
1 cup Kitchen Basics Original Chicken Stock
1/2 cup dry white wine
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 pound mussels, scrubbed
1 package (9 ounces) frozen artichoke hearts, thawed
Hazelnut Gremolata:
1/3 cup finely chopped hazelnuts
1/3 cup finely chopped fresh parsley
Grated peel of 1 lemon
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick Ground Black Pepper
Directions
Heat oil in large deep skillet on medium heat. Add carrots, shallots, garlic, smoked paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally. Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving. Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small skillet on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside. To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.
Test Kitchen Tips: For added hazelnut flavor, stir in 1/2 teaspoon McCormick Imitation Hazelnut Flavor or 1/4 cup hazelnut liqueur with the stock.
Ingredients
2 tablespoons olive oil
1 cup thin diagonally sliced carrots
1/2 cup thinly sliced shallots
2 teaspoons finely chopped garlic
2 teaspoons McCormick Gourmet Collection Smoked Paprika
2 McCormick Bay Leaves
1 cup Kitchen Basics Original Chicken Stock
1/2 cup dry white wine
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1 pound mussels, scrubbed
1 package (9 ounces) frozen artichoke hearts, thawed
Hazelnut Gremolata:
1/3 cup finely chopped hazelnuts
1/3 cup finely chopped fresh parsley
Grated peel of 1 lemon
1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick Ground Black Pepper
Directions
Heat oil in large deep skillet on medium heat. Add carrots, shallots, garlic, smoked paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally. Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving. Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small skillet on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside. To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.
Test Kitchen Tips: For added hazelnut flavor, stir in 1/2 teaspoon McCormick Imitation Hazelnut Flavor or 1/4 cup hazelnut liqueur with the stock.
Fried Chicken and Waffles with Molasses-Cider Syrup
A soulful combo, homemade buttermilk fried chicken with sage waffles, satisfies all the cravings. Drizzle with molasses-cider syrup instead of typical maple syrup for a unique eating experience.
Ingredients
Fried Chicken:
2 cups buttermilk
3 teaspoons McCormick Rubbed Sage, divided
3 pounds bone-in chicken breast halves, each piece cut into thirds
2 cups flour
2 teaspoons salt
1 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Ground Red Pepper
Vegetable oil for frying
Molasses-Cider Syrup:
1/2 cup apple cider
1/2 cup molasses
2 tablespoons firmly packed brown sugar
1/4 cup (1/2 stick) butter
1 teaspoon McCormick Pure Vanilla Extract
Waffles:
1 cup pancake and waffle mix
1 teaspoon McCormick Rubbed Sage
Directions
For the Fried Chicken, mix buttermilk and 1 teaspoon of the sage in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor. Mix flour, remaining 2 teaspoons sage, salt, pepper and red pepper in large bowl until well blended. Pour oil into cast-iron or large deep skillet, filling no more than 1/3 full. Heat to 325°F on medium heat. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour. Add chicken in batches to hot oil. Fry 10 to 12 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm. Meanwhile, for the Molasses-Cider Syrup, bring cider, molasses and brown sugar to simmer in small saucepan on medium heat. Remove from heat. Stir in butter and vanilla. Keep warm. For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding sage to the batter. Serve fried chicken with waffles and warm Molasses-Cider Syrup.
Ingredients
Fried Chicken:
2 cups buttermilk
3 teaspoons McCormick Rubbed Sage, divided
3 pounds bone-in chicken breast halves, each piece cut into thirds
2 cups flour
2 teaspoons salt
1 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Ground Red Pepper
Vegetable oil for frying
Molasses-Cider Syrup:
1/2 cup apple cider
1/2 cup molasses
2 tablespoons firmly packed brown sugar
1/4 cup (1/2 stick) butter
1 teaspoon McCormick Pure Vanilla Extract
Waffles:
1 cup pancake and waffle mix
1 teaspoon McCormick Rubbed Sage
Directions
For the Fried Chicken, mix buttermilk and 1 teaspoon of the sage in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor. Mix flour, remaining 2 teaspoons sage, salt, pepper and red pepper in large bowl until well blended. Pour oil into cast-iron or large deep skillet, filling no more than 1/3 full. Heat to 325°F on medium heat. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour. Add chicken in batches to hot oil. Fry 10 to 12 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm. Meanwhile, for the Molasses-Cider Syrup, bring cider, molasses and brown sugar to simmer in small saucepan on medium heat. Remove from heat. Stir in butter and vanilla. Keep warm. For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding sage to the batter. Serve fried chicken with waffles and warm Molasses-Cider Syrup.
Shrimp Stuffed Cod With Pomegranate Champagne Butter
Ingredients
1 dozen shrimp, peeled, boiled, tails removed
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
Directions
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Chef Simon Webster & Christine Gardner
1 dozen shrimp, peeled, boiled, tails removed
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
Directions
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Chef Simon Webster & Christine Gardner
