Grilled Bronzini with Quinoa Tabbouleh, French Feta, Heirloom Tomato Relish and Pomegranate Molasses

Recipe by Anthony Capua, Executive Chef at Sycamore Hills Golf Club, Fort Wayne, Indiana, USA
Image by Diana DeLucia

Serves 2

Ingredients

Grilled Bronzini

• 1 1-2 pound Bronzini (scaled and gutted)
  
• 1 Lemon
  
• 2 sprigs Rosemary
  
• 3 sprigs Thyme
  
• 2 teaspoons Extra Virgin Olive Oil 

Quinoa Tabbouleh

• 1 cup Quinoa (rinsed well)
  
• 1/2 teaspoon Kosher Salt (plus more)
  
• 2 Tablespoons Lemon Juice (freshly squeezed)
  
• 1 clove Garlic (minced)
  
• 1/2 cup Extra Virgin Olive Oil
  
• Black Pepper (freshly ground)
  
• 1 large English Cucumber 
  
• 1-pint Cherry Tomatoes (halved)
  
• 2/3 cup Flat Leaf Parsley (chopped)
  
• 1/2 cup Fresh Mint (chopped)
  
• 2 Scallions (thinly sliced)
  
• 1 1/4 cups water

Heirloom Tomato Relish

• 1/2 teaspoon coarse Kosher Salt (divided)
  
• 2 cloves Garlic (minced)
  
• 1 pound Heirloom Tomatoes (coarsely chopped)
  
• 1/2 cup Pimiento-stuffed Olives (coarsely chopped)
  
• 2 medium Jalapeños (chopped)
  
• 1/2 cup Fresh Cilantro (finely chopped)
  
• 3 Tablespoons Olive Oil
  
• 1/4 cup Capers (drained)
  
• 2 Tablespoons fresh Lime Juice (squeezed juice of 1/2 large lime)
  
• 1 teaspoon fresh Oregano or Thyme

Pomegranate Molasses

• 1 20-ounce container Pomegranate Juice 
  
• 1/2 cup Granulated Sugar
  
• 1 Lemon (juiced)

Garnish

• French Feta
  
• Heirloom Tomato Relish (see recipe)
  
• Micro Greens Latin Mix (The Chef’s Garden)

Preparation

Grilled Bronzini
Take the Bronzini and stuff the interior cavity with sliced lemons, thyme, and rosemary. Chef Note: Be sure to pack it tightly. Next, score the skin with a boning knife, gently rub the extra virgin olive oil on both sides, and place it on the grill. 

Quinoa Tabbouleh
Bring the quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender (about 10 minutes). Remove from the heat, cover, and let stand for five minutes. Meanwhile, whisk the lemon juice and garlic in a small bowl. Gradually whisk in olive oil—season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup of dressing then add the cucumber, tomatoes, herbs, and scallions to the bowl with the quinoa; toss to coat. Finish with seasoning. 

Heirloom Tomato Relish
Place 1/2 teaspoon  coarse salt on a work surface and garlic cloves on top of the salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife until you have a fresh garlic paste. Transfer the garlic paste to a medium-sized bowl. Chop the tomatoes, olives, and jalapeños and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.

Pomegranate Molasses
Reduce the pomegranate juice in a small pot on medium heat. After about 10 minutes, add the sugar and lemon juice and stir until dissolved. Chef Note: observe as pomegranate juice reduces by half and turns into a syrup in about 30-45 mins. Once pomegranate juice has turned to syrup, take it out of the pot, place it in a quart container, and keep it in the refrigerator. 

Assembly 

Take a long horizontal plate, place tabbouleh linear across the plate, and crumble three teaspoons of french feta on top of the tabbouleh. Place the Bronzini on top of tabbouleh and feta, lightly garnish with heirloom tomato relish, and finish with a light sauce of pomegranate molasses.

Wine Match

Chateau de Sancerre Blanc 2020, Loire, France

You have a the sweet flesh of a fish, a little savory note, a little toast from the gill. I think about squeezing a lemon over it: I always go for a light, citrusy wine. That is a nice contrast to those smoky flavors. I will go with a a great Sencerre that I pour  all the time. ~ Alfredo Hildebrandt, Assistant General Manager with sophisticated flair for fine wines and spirits.