Fish in Persian Sweet and Sour Sauce
Delight your taste buds with the exquisite "Fish in Persian Sweet and Sour Sauce," a dish that combines tender white fish fillets with the bold flavors of Middle Eastern cuisine. Perfectly pan-seared fish is bathed in a luscious sauce featuring pomegranate molasses, honey, and a touch of saffron for a vibrant and aromatic twist. Balanced with the tang of fresh lemon juice and accented by sautéed onions and garlic, this recipe masterfully blends sweet and sour notes for a harmonious flavor profile. Garnished with fresh parsley and optional pomegranate seeds, this dish is as visually stunning as it is delicious. Serve it with fragrant saffron rice or warm flatbread for a memorable meal that brings Persian culinary traditions to your table. Perfect for a special occasion or an adventurous weeknight dinner, this easy-to-follow recipe is sure to become a family favorite.
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Ingredients
- 4 pieces White fish fillets (e.g., cod, halibut, or snapper)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Turmeric powder
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 3 tablespoons Pomegranate molasses
- 2 tablespoons Honey
- 2 tablespoons Fresh lemon juice
- 0.5 cup Chicken or fish stock
- 0.25 teaspoon Saffron threads
- 2 tablespoons Hot water
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
Directions
Step 1
Pat the fish fillets dry with a paper towel and season both sides with salt, black pepper, and half the turmeric powder. Lightly coat each fillet with all-purpose flour.
Step 2
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium heat. Add the fish fillets and sear for 2-3 minutes on each side until golden. Remove from the skillet and set aside on a plate.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onions for 5-7 minutes, stirring occasionally, until softened and golden. Add the minced garlic and the remaining turmeric powder, cooking for another 1 minute until fragrant.
Step 4
In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water. Add the saffron water, pomegranate molasses, honey, and fresh lemon juice to the skillet. Pour in the chicken or fish stock, and stir well to combine. Let the sauce simmer gently for 5 minutes.
Step 5
Return the seared fish fillets to the skillet, spooning some sauce over the top of each piece. Cover and cook on low heat for 10-12 minutes, or until the fish is cooked through and flaky.
Step 6
Taste the sauce and adjust seasoning with additional salt or honey, if needed.
Step 7
Transfer the fish fillets to a serving platter and spoon the sweet and sour sauce over the top. Garnish with chopped fresh parsley and pomegranate seeds, if desired. Serve warm with saffron rice or flatbread.
Nutrition Facts
| Serving size | (1130.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1528.7 |
| Total Fat 49.1g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 300mg | 0% |
| Sodium 3204.3mg | 0% |
| Total Carbohydrate 144.8g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 117.7g | |
| Protein 125.6g | 0% |
| Vitamin D 1200IU | 0% |
| Calcium 237.8mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2407.1mg | 0% |
Source of Calories