3 - 4
How to cook Fish with Pomegranate and Walnut Sauces
- 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
- Freshly ground black pepper
- 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.
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
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed