FISH IN PERSIAN SWEET-AND-SOUR SAUCE

Fish in Persian Sweet-And-Sour Sauce image

Provided by UmmBinat

Time 35m

Yield 3 , 3 serving(s)

Number Of Ingredients 17

1/8 cup pomegranate molasses
1/3 cup water
1/2 cup tomato juice
1 lemon, juice of
1/2 teaspoon lemon zest
1/8 cup freshly squeezed lime juice
sea salt, to taste
1/8 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon ground cardamom (I use freshly ground)
couple pinches allspice
1/2 tablespoon honey
olive oil
1/2 bunch scallion, chopped
1 garlic clove, crushed
4 fish fillets (I use haddock)
gluten-free flour, mix (I use a rice flour, and half the amount of tapioca starch)

Steps:

Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
Preheat oven to 450°F Get out a baking dish.
Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with recipe#443553 or bread.