Crispy Rockfish With POM Glaze, Cauliflower Purée, and Spring Beans

Cauliflower purée:

1. Break or cut the florets into smaller, regular pieces (about 1½"), and place in the steamer insert.
2. Bring about 1" of water to a boil in the steamer pot, add the insert, cover and cook for about 20 minutes or until very tender.
3. In a food processor, blend the cauliflower, butter, and chocolate until smooth.
4. Season with salt and pepper; set aside on a warm place.
   

Spring beans:

1. Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
2. Drain; rinse with ice-cold water and drain well.
3. Before serving, sauté in a pan with olive oil; season with salt and pepper.
   

Crispy rockfish:

1. In a non-stick skillet, heat 2 teaspoons oil over moderately high heat until hot and sauté fish, skin sides down, for about 3 minutes or until golden.
2. Turn fish and sauté until just cooked through, about 4 minutes more.
   

POM glaze:

1. Reduce POM Wonderful 100% Pomegranate Juice, sugar, and star anise in a saucepan over medium heat to a syrupy consistency, about 20–25 minutes. Remove from heat and allow to cool.
2. Pour cooled POM glaze into a squeeze bottle and set aside.

To assemble dish:

1. Spoon the heated cauliflower purée onto a warm plate.
2. Top with beans and place fish in the middle.
3. Garnish with POM Wonderful Pomegranate Arils and drizzle the POM glaze over the dish.