All-Fish-Seafood-Recipes.com

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

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Main Ingredient: Whitefish
Preparation Method: Pan Fried/Sauteed
Cuisine: Georgian