Moroccan-Spiced Seared Sea Bass with Charred Broccolini and Pomegranate Glaze

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin-on, pat dry
• 1 tsp ground cumin, toasted if possible
• 1/4 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 3/4 cup pomegranate juice, unsweetened
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 cup sliced almonds, toasted
• 3 tbsp pomegranate arils, for garnish
• 2 tbsp fresh cilantro, chopped
• 8 oz broccolini, trimmed
• 3 tbsp olive oil, divided
• to taste kosher salt
• to taste black pepper

Instructions

1. 1

   Make pomegranate glaze: Reduce pomegranate juice in a small saucepan over medium-high heat for 8-10 minutes until syrupy (about 1/4 cup remains). Stir in honey and lemon juice. Set aside.

2. 2

   Toast spices: Combine cumin, cinnamon, coriander, and paprika in a small bowl. Season sea bass fillets generously on both sides with salt, pepper, and the spice blend.