|
Poached Fish with
Pomegranate Sauce |
Recipe Ingredients:
- 3 to 4 pounds whole
pan-dressed fish, like red snapper, sea
bass, or trout
- Salt to taste
- Ground black pepper to taste
- 5 tablespoons butter, melted, or vegetable
oil
- About 1 cup
pomegranate sauce (recipe below)
- 1/4 cup pomegranate seeds or chopped fresh
parsley for garnish
|
Pomegranate Sauce
 4 to 5 medium pomegranates
(about 8 ounces
each)
2 tablespoons minced yellow onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh coriander
1 clove garlic, minced |
Preheat the oven to 375-degrees F. Set aside
a baking dish large
enough to fit the fish.
Sprinkle the fish with the salt and pepper
and place in the baking
dish. Drizzle with the butter or oil. Add
enough water to almost cover the fish. Place
in the oven and poach, basting occasionally,
until tender, about 35 minutes for 3 pounds,
about 50 minutes for 4 pounds.
Transfer the fish to a serving platter and
drizzle with the
pomegranate sauce. Garnish with the
pomegranate seeds or parsley.
POMEGRANATE SAUCE:
Cut the fruit in half. Squeeze the juice
into a strainer and discard
the hard white kernels. Boil the pomegranate
juice until reduced almost by half. Add the
onion, basil, coriander, and garlic. Let
cool. |
|
Fish --
Rosh HaShanah |
|
|
|
|
|
|
