Poached Fish with Special Sauce
This is a traditional Jewish recipe. With a strong pomegranate sauce, there's nothing fishy about this dish that's not just great for holidays, but any other day of the year as well.
Ingredients
- 64 ounce(s) whole pan-dressed fish, like red snapper, sea bass, or trout
- 1 dash(es) salt, to taste
- 1 dash(es) ground black pepper, to taste
- 5 tablespoon(s) butter, melted, or vegetable oil
- 16 tablespoon(s) pomegranate sauce (recipe below)
- 1/4 cup(s) pomegranate seeds or chopped fresh parsley for garnish
- 5 medium pomegranates (about 8 oz. each)
- 2 tablespoon(s) minced yellow onion
- 2 tablespoon(s) chopped fresh basil
- 1/8 cup(s) chopped fresh coriander
- 1 clove garlic, minced
Instructions
- Preheat the oven to 375 degrees.
- 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 50 minutes.
- Transfer the fish to a serving platter and drizzle with the pomegranate sauce.
- Garnish with the pomegranate seeds or parsley.
- This is frequently served with fried eggplant slices.
- 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 and let cool.
- Ready in 1 hour.
Nutrition
Calories: 5137.08kcalCarbohydrates: 545.57gProtein: 494.61gFat: 106.3gSaturated Fat: 38.79gCholesterol: 1005.98mgSodium: 1729.59mgFiber: 75.72gSugar: 453.21g
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