BROILED FISH WITH POMEGRANATE RAISIN SAUCE WITH YELLOW RICE - AN IRAQI MEAL

This month in Mena's Cooking Club, I am travelling to Iraq our host Maryam choose this recipe for the savory. I have adapted this recipe to my taste. Recipe Source here

Ingredients

For the sauce
2 Tablespoons Vegetable oil
2 Medium onions -  chopped
1 Teaspoon Curry powder
1 Teaspoon Coriander powder
1/2 Cup  Pomegranate Juice
2 Medium T omatoes  - chopped
1 Capsicum - chopped
1 Tablespoon  Raisins
2 cloves garlic - thinly sliced
1 Teaspoon salt
1/2 teaspoon black pepper
1/4 cup water

For the Fish
1 Teaspoon Mustard sauce
1 Teaspoon honey
250 Grams Basa or skinless fillet of salmon
1 tablespoon olive oil
Coarse salt, for sprinkling

To Serve Yellow Rice

Method
For the Sauce

In a skillet, heat the oil and saute onions until transparent, about 5 minutes. Add the curry powder and coriander and stir until fragrant, a few seconds. Add the pomegranate juice, tomatoes, capsicum, raisins, garlic, salt, black pepper, and water. Cook gently over medium heat, covered, until sauce thickens, 5 to 7 minutes. Keep warm.

For the Fish

Turn on the broiler. In a small bowl, stir the mustard and honey to combine. Line a flat baking pan with aluminum foil, and drizzle it with 1/2 tablespoon of oil. Arrange the fish (I used basa ) pieces on the pan, leaving space between them. Brush the fish with the mustard-honey mix, drizzle with the remaining oil, and sprinkle with salt. Broil for 5 minutes, then turn over the pieces and give them a brush of the mustard-honey mix and a sprinkle of salt. Broil until the surface is crisp and golden, 3 to 5 minutes. The fish is done when a knife gently inserted in the thickest part slides all the way through without resistance. Immediately transfer the fish pieces to a platter, and spread the pomegranate sauce around and between them. Sprinkle almonds all over the dish, and serve with the yellow rice.

Labels : Continental Cuisine, Fish, Mena Cooking Club,


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