Halibut Rolled with Pomegranate Stuffing
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
- Source:
- The Pomegranate Council
That is a tough one and I don’t know what is in season right now in Israel, maybe cranberries, those you can buy frozen or dried. If raw or frozen you will just need some sugar.
This looks delish!! ….I’d like to prepare this. I’m just not sure pomegranates are available in Israel right now. What would be a seasonal substitution?