Kona Kampachi With POM Teriyaki Sauce And Avocado Mousse

Kona Kampachi tartare:

• 2 cups large diced Kona Kampachi
• 2 tablespoons cucumber brunoise
• 3 tablespoons extra-virgin olive oil salt to taste
• ½ cup sliced avocado (add lime juice to keep from turning)

POM-teriyaki sauce:

• ‍½ cup POM Wonderful 100% Pomegranate Juice
• 1 cup extra virgin olive oil
• 2 tablespoons teriyaki sauce
• 2 tablespoons Laxmi mustard oil
• 2 tablespoons honey

Avocado mousse:

• 2 avocados
• ¼ cup lime juice
• 4 tablespoons extra-virgin olive oil
• 4–6 dashes green Tabasco salt to taste

Garnish:

• 3–4 sprigs micro cilantro
• 2 Szechuan buttons
• 1 cup POM Wonderful Pomegranate Arils

Kona Kampachi tartare:

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.

POM-teriyaki sauce:

Mix together ½ cup POM Wonderful 100% 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 with julienne radish and micro cilantro. Scatter pine nuts around the plate.

Avocado mousse:

Hull 2 avocados. Place avocados, ¼ cup lime juice, 4 tablespoons olive oil, and 4–6 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 quenelle 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.