Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe Recipe

Name: Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy; 1 teaspoon salt; 1/3 cup olive oil or butter; 1 onion, peeled and thinly sliced; 3 cloves garlic, 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 tablespoons fresh lime juice; 1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water; 1 tablespoon angelica petals or powder (gol-par), for garnish; 2 tablespoons chopped walnuts, for garnish; 2 tablespoons pomegranate seeds, for garnish

Servings: persons

1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 cloves garlic, 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 tablespoons fresh lime juice
1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 tablespoon angelica petals or powder (gol-par), for garnish
2 tablespoons chopped walnuts, for garnish
2 tablespoons pomegranate seeds, for garnish

1
Rinse fish in cold water.
2
Pat dry with paper towel and rub both sides with 1 teaspoon salt.
3
Heat 1/4 cup oil in a large frying pan and brown onion and garlic.
4
Add all the ingredients except the saffron water and lime juice and cook for 3 minutes.
5
Mix well and remove from heat.
6
Preheat oven to 400 degrees F. Place the fish in a baking dish.
7
Stuff it with the mixture from step 2 and pin or sew the cavity shut.
8
Pour the saffron water, the rest of the oil, and lime juice over the fish.
9
Place the fish in the oven and bake for 10 to 15 minutes (until the fish flakes easily with a fork), basting from time to time.
10
Arrange the fish on a serving platter.
11
Pour the sauce from the baking dish over the fish.
12
Garnish with angelica petals, walnuts, and pomegranate seeds.
13
Serve with .

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy, 1 teaspoon salt, 1/3 cup olive oil or butter, 1 onion, peeled and thinly sliced, and more.

Yes, Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe

How did you like this recipe?

Frequently Asked Questions