Fish with Pomegranate and Walnut Sauces Recipe

Serves/Makes: 3 - 4

Ingredients:

  • 1 large whitefish (red snapper or sea bass) fillet, about 1 1/4 pounds
  • 2 tablespoons white flour
  • 3 tablespoons vegetable oil
  • 2 medium onions, peeled and chopped
  • 1 tablespoon butter
  • 1/2 cup shelled walnuts
  • 1 large garlic clove, peeled
  • 1 tablespoon minced hot red pepper or green pepper
  • 1/2 cup water
  • 1/2 cup unsweetened pomegranate juice (available at health food stores)
  • 2 tablespoons tomato paste
  • Salt
  • Freshly ground black pepper
How to cook Fish with Pomegranate and Walnut Sauces:
  • Sprinkle the fish with salt and pepper. Dust both sides with flour. In a large skillet, heat the oil.
  • Fry the fish, turning once, for 10 - 20 minutes, depending on the thickness of the fillet, until it is crusty and brown.
  • Meanwhile, saute onions in butter over medium heat until golden, about 10 minutes.
  • Transfer the fish to a shallow flameproof casserole. Sprinkle the cooked onions over it.
  • To make the sauce, grind the walnuts with garlic and 1/2 teaspoon of salt. Stir in the hot pepper, water, pomegranate juice, and tomato paste, mixing well.
  • Pour the sauce over the fried fish and bring to a boil. Simmer, covered for 2 minutes.
  • Remove from heat and allow to cool and then refrigerate.
  • Serve the Fish with Pomegranate and Walnut Sauces well chilled.

Note:

The Georgian name for the Fish with Pomegranate and Walnut Sauces recipe is Tevzi Brotseulis Tsvenshi.


This recipe for Fish with Pomegranate and Walnut Sauces serves/makes: 3 - 4

The Fish with Pomegranate and Walnut Sauces recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Whitefish (more Whitefish recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Georgian (more Georgian recipes)

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