Tevzi- Poached Fish with Pomegranate Sauce


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In this traditional Jewish recipe, a strong sauce made with pomegranite is drizzled over sea bass, red snapper, or trout.

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  • 3- to 4-lb. whole pan-dressed fish, like red snapper, sea bass, or trout
  • Salt to taste, Ground black pepper to taste
  • 5 Tbs. butter, melted, or vegetable oil
  • About 1 C. pomegranate sauce (recipe below)
  • 1/4 C. pomegranate seeds or chopped fresh parsley for garnish
  • 4 to 5 medium pomegranates (about 8 oz. each)
  • 2 Tbs. minced yellow onion
  • 2 Tbs. chopped fresh basil
  • 2 Tbs. chopped fresh coriander
  • 1 clove garlic, minced

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Preheat the oven to 375-degrees F. Set aside a baking dish large enough to fit the fish. Sprinkle the fish with the salt and pepper and place in the baking dish. Drizzle with the butter or oil. Add enough water to almost cover the fish. Place in the oven and poach, basting occasionally, until tender, about 35 minutes for 3 lbs., about 50 minutes for 4 lbs.. Transfer the fish to a serving platter and drizzle with the pomegranate sauce. Garnish with the pomegranate seeds or parsley. This is frequently served with fried eggplant slices. SAUCE: Cut the fruit in half. Squeeze the juice into a strainer and discard the hard white kernels. Boil the pomegranate juice until reduced almost by half. Add the onion, basil, coriander, and garlic. Let cool.

SOURCE: "The World Of Jewish Cooking" by Gil Marks.

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