- Cook Time
- Prep Time
- 4 ServingsServings
- 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.
The Pomegranate Council