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Halibut Rolled with Pomegranate Stuffing

halibut recipe
  • Duration
  • 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

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