1 t. butter
1 clove fresh garlic, minced
3 pomegranate, some of the seeds reserved for garnish, the rest juiced (see instructions below)
1 small sprig fresh rosemary
2 T extra virgin olive oil
2 lb fresh sea bass fillets, cut into 4 pieces
Juice the pomegranate as you would an orange or lemon, Each pomegranate will produce about 1/3 cup of juice. In a small saute pan melt the butter with the garlic and saute for about 3 to 4 minutes until the garlic is transparent but not brown. Add the pomegranate juice and the sprig of rosemary, simmer over medium heat to reduce by about 1/2/
Meanwhile in a medium skillet heat the olive oil over medium-high heat. Add the fish, cooking about 3 to 5 minutes per side depending on the thickness.
Remove and discard the rosemary from the pomegranate sauce. Nap a plate with the sauce, place a fish fillet over the sauce and garnish with the reserved pomegranate seeds.