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halibut recipe

Halibut Rolled with Pomegranate Stuffing

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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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