Pomegranate-Glazed Sumac White Fish with Caramelized Onions

Pomegranate-Glazed Sumac White Fish with Caramelized Onions

Pomegranate-Glazed Sumac White Fish with Caramelized Onions

Yield: 6 to 8 servings | Prep time: 20 mins | Cook time: 25 mins

Ingredients

  • The Fish: 2 to 3 lbs boneless, skin-on fillets (Striped Bass, Red Snapper, or Halibut).

  • The Base: 2 large yellow onions (sliced into ¼-inch rounds), 2 garlic cloves (chopped), 1 tbsp sesame oil.

  • The Glaze: 3 tbsp sesame oil, 2 tbsp pomegranate molasses, 1 tbsp honey, 1 tbsp amba (or Dijon mustard), ½ tsp each: curry powder, cumin, and sumac.

  • Garnish: 1 cup fresh pomegranate seeds, ½ cup torn flat-leaf parsley.

  • To Serve: Cooked rice, bulgur, or your favorite grain.

Instructions

1. Caramelize the Aromatics

  • Heat 1 tablespoon of sesame oil in a large nonstick skillet over medium heat.

  • Add the onions and garlic. Sauté slowly, stirring occasionally, for about 20 minutes until the onions are soft and deeply golden.

  • Lightly season with salt and spread the mixture into an even layer in a 9x13-inch baking dish.

2. Prepare the Fish

  • Preheat your oven to 400°F.

  • Pat the fish dry and lay the fillets on top of the onion bed, skin-side down.

  • Season the flesh with salt (roughly 1½ tsp for 3 lbs of fish) and black pepper, rubbing it in gently.

3. Whisk the Glaze

  • In a small bowl, whisk together the remaining 3 tablespoons of sesame oil, pomegranate molasses, honey, amba (or mustard), curry powder, cumin, and sumac.

  • Brush the glaze generously and evenly over the top of the fish.

4. Bake & Garnish

  • Bake for 25 minutes. The fish is ready when it is opaque and flakes easily with a fork.

    • Note: If using thinner fillets, check for doneness at the 20-minute mark.

  • Remove from the oven and sprinkle with fresh pomegranate seeds and parsley while still warm.

Original recipe from NY Times : Baked Fish With Pomegranate Sauce Recipe

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