Assembled over a bed of caramelized onions, brushed with a tangy pomegranate sauce and baked until flaky, this stunning Iraqi fish recipe comes from the artist Oded Halahmy, who was born in Baghdad and has explored pomegranates in his artwork and at his <a href="https://www.pomegranategallery.art/">Pomegranate Gallery</a>, which has locations in New York City and Israel. The dish is fit for company but can be enjoyed any time. Amba, a pickled mango condiment, can be used, or substitute Dijon mustard if you can’t find amba. You can also swap in tart tamarind sauce or sweet date jam for the pomegranate molasses. You can even grill a whole fish rather than buying fillets, brushing the pomegranate sauce on the skin before and after cooking. The dish is then finished with pomegranate seeds, scattered, alongside parsley, over the fish. Serve with rice, bulgur or any cooked grain.
Category: not set
Cuisine: not set
4 tablespoons sesame oil
2 large yellow onions, sliced into 1/4-inch-thick rounds
2 garlic cloves roughly chopped
Kosher salt and freshly ground pepper
2 pounds boneless, skin-on striped bass, red snapper or ha
2 tablespoons pomegranate molasses
1 tablespoon honey
1 tablespoon amba or Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground sumac
1 cup fresh pomegranate seeds
1/2 cup torn or chopped flat-leaf parsley leaves
Cooked rice bulgur or other grains (optional), for serving
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)