Fish in Persian Sweet-And-Sour Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A completely delicious dish of fish baked in a sweet-sour sauce flavored with pomegranate & citrus. Perfect served over Bahraini Sweet Rice (Muhammar). Modified from a recipe found on Ingredients:
1/8 cup pomegranate molasses |
1/3 cup water |
1/2 cup tomato juice |
1 lemon, juice of |
1/2 teaspoon lemon zest |
1/8 cup freshly squeezed lime juice |
sea salt, to taste |
1/8 teaspoon cumin |
1/8 teaspoon cinnamon |
1/8 teaspoon ground cardamom (i use freshly ground) |
couple pinches allspice |
1/2 tablespoon honey |
olive oil |
1/2 bunch scallion, chopped |
1 garlic clove, crushed |
4 fish fillets (i use haddock) |
gluten-free flour, mix (i use a rice flour, and half the amount of tapioca starch) |
Directions:
1. Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
2. In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
3. Preheat oven to 450°F Get out a baking dish.
4. Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
5. Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be sealed but the inside will not be done.
6. Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with Bahraini Sweet Rice (Muhammar) or bread.
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