Mix the fish, cucumber, olive oil and salt. Season sliced avocado with lime juice and salt. Place a layer of avocado on a chilled plate then top with the fish combination. Place in a chilled bowl and remove mold.
Prepare fresh pomegranate juice, if necessary.* Mix together 1/2 cup pomegranate juice, 1 cup olive oil, 2 tablespoons teriyaki sauce, 2 tablespoons mustard oil and 2 tablespoons honey. Season to taste. Drizzle sauce over tartare. Garnish w/julienne radish and micro cilantro. Scatter pinenuts around the plate.",
Hull 2 avocados. Place avocados, 1/4 cup lime juice, 4 tablespoons olive oil and 4 to 6 dashes green Tabasco sauce in blender. Mix on highest speed until smooth. (You may need to use a rubber spatula to get it moving.) For each bowl of tartare, place a guenelle of mousse and a slice of fish on a soupspoon. Drizzle with some extra virgin olive oil and lime juice and add one sprig of micro cilantro. Serve this pomegranate recipe.
*For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.