Fish Filets in Pomegranate Molasses
While this gorgeous dish wouldn’t be out of place on an upmarket restaurant menu, it’s surprisingly straightforward to prepare. Follow our step-by-step guide and you’ll be rewarded with succulent, flaky fish coated in a tangy, sweet-sour sauce. Finish our fish fillets in pomegranate molasses with pretty pomegranate pearls and fresh herbs and all who try it will be impressed.
Recipe by: Zainab Baqadir
Rub fish in salt and flour, wash. Marinate in lemon juice and spices for an hour. Coat filets in flour on both sides, fry. Set aside.
In a pan, heat oil and brown onions. Add garlic and tomato, stir. Add salt, molasses, fresh coriander, dried coriander, vinegar, walnuts and pepper. Stir, cook for few minutes.
Add filets, gently coat with sauce. Boil once. Serve garnished with fresh coriander and walnuts.
Users Cooked This Recipe
Khaliji, "main dish", seafood