Glaze:
1 cup pomegranate juice
2 TBS agave nectar, honey or sugar
1 tsp ancho chile powder and a pinch of ground chipotle you’re your favorite combination of dried chiles (optional, to taste)

Tilapia:
4 tilapia fillets (or other firm, skinless fish fillet)
Tony’s Chile Arriba! or your favorite seasonings (salt and pepper is fine)
Oil as needed

Garnish: chopped cilantro leaves and orange/tangerine zest - pomegranate seeds if available

Make the glaze: Combine all ingredients and simmer to reduce by ¾

Cook the Tilapia: Season fish grill or sear the first side over medium high heat on an oiled grate or oven safe pan - about 2 minutes. Move grilled fish to indirect heat, or move seared fish to broiler. Brush with glaze and continue to cook until done - about 3 minutes longer.

Serve fish over Jalapeno Mashed Potatoes. Garnish with a drizzle of glaze and a sprinkle of cilantro and zest - as well as pomegranate seeds if available. ---

Jalapeno Mashed Potatoes

2 pounds Russet potatoes
1 tsp kosher salt
2 jalapenos
8 TBS (1 stick) butter, room temperature (to taste)
1.5 cups milk
pinch of sugar
low fat sour cream to taste
fine sea salt and white pepper to taste
1/4 cup chopped fresh chives

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, cover and reduce to a simmer, cooking until the potato falls easily from the fork when deeply pierced. Drain and rinse pot and potatoes in hot water. Skin if desired and place pot back onto warm stove to dry.

While the potatoes cook, simmer milk with a pinch of sugar and reduce by about 40% - stirring and scraping regularly with a silicone spatula.

Meanwhile, split jalapeños, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove and cool. Wearing gloves, skin jalapenos, mash and chop to a paste.

Mash or whip the hot potatoes with the butter and milk and sour cream (if using) to obtain the consistency and taste you like. Add about 1/2 tsp of the jalapeno paste. Taste and adjust with salt, pepper and as much jalapeno as you like. Fold in chives and serve.

Chef Mick (Michaelangelo) Rosacci