Grilled Swordfish with Celeriac Purée, Baby Kale, Pomegranate Reduction and Apple Slaw

From Coliseum Pool & Grill Chef Micah Severeid

Ingredients

• 2 large celery roots, cleaned and outside removed: 1¾ roots chopped into 1-inch cubes, ¼ root julienned
• 2 cloves garlic
• 1½ cups vegetable stock
• 4 cups pomegranate juice
• Seeds from one pomegranate
• 2 apples, julienned
• 2 stalks celery, sliced
• 1 tbsp light sour cream
• ½ tbsp apple cider vinegar
• ¼ cup flat leaf parsley, chopped
• 4 large swordfish steaks
• 1 lb baby kale, cleaned
• 1 tbsp light oil
• Salt and pepper to taste

Bring a large pot of water to a boil. Add chopped celery root and garlic and return to a boil. Reduce heat and simmer 20-25 minutes. Drain celery root in a colander and transfer to a blender. Blend on low-medium speed while steadily pouring in the vegetable stock. Add salt and pepper and continue
to blend until lumps disappear but purée is not too loose. Return purée to pot and reheat on low.

In a second pot, bring pomegranate juice to a boil. Right before the juice thickens to a syrupy consistency, reduce over medium heat. Combine apple, celery, julienned raw celery root, pomegranate seeds, sour cream, apple cider vinegar, parsley and a teaspoon of pomegranate reduction. Mix well and add salt and pepper to taste.

Preheat grill to high. Season swordfish with salt and pepper. Grill for 15 minutes (or until desired doneness), flipping only once.

In a medium skillet over medium high heat, sauté baby kale with oil just until wilted.

To serve, spread purée on base of 4 plates and top with sautéed kale, followed by swordfish and apple slaw. Add a ring of pomegranate reduction around the purée.

Coliseum Pool & Grill is located in the Main Estate at The Resort at Pelican Hill.^®