Halibut Rolled with Pomegranate Stuffing

• 1 large or 2 pounds firm-fleshed, 1/2 inch thick halibut
• 1 teaspoon salt
• 1/3 cup olive oil
• 1 onion, peeled and thinly sliced
• 3 garlic cloves, peeled and crushed
• 1/4 teaspoon Freshly ground black pepper
• 1/4 cup chopped walnuts
• 1 cup pomegranate juice or 3 tablespoons pomegranate paste
• 1 tablespoon slivered candied orange peel
• 2 tablespoon fresh lime juice
• 1/4 teaspoon ground saffron, dissolved in 2 tablespoons of hot water
• 2 tablespoons chopped walnuts
• 2 tablespoons pomegranate seeds

1 Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove stuffing from heat. 2 Preheat oven to 400 degrees. Lay fish out on the baking dish. Place a layer of stuffing on one end of the fish about 1 inch long and gently roll from the stuffing end and pin closed if necessary. Pour the saffron water, the rest of the oil, and the lime juice over the fish. 3 Place in the oven and bake 10-15 minutes (until the fish flakes easily with a fork), basting from time to time. 4 Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish and garnish with walnuts and pomegranate seeds. Source: The Pomegranate Council