Top Review by Mia in Germany
Excellent dish! I struggled a bit to get the right amount of honey, maybe my lemon was too large or the pomegranate molasses too tart (it is not sweetened and quite tart). Actually I ended up with 2 1/2 tablespoons honey, and it still was more on the tart side than sweet-tart, but that was absolutely perfect to go with recipe #443553. Thanks for sharing! :)
- 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)
Directions See How It's Made
- 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.