| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Jewish | Fish, Jewish, Holidays | 5 | Servings |
INGREDIENTS
| 1 | Whole fish such as red snapper; sea bass or trout, cleaned (3-4 lb) | |
| Salt and pepper | ||
| 5 | tb | Melted butter or vegetable oil |
| 1 | c | Pomegranate Sauce |
| 1/4 | c | Pomegranate seeds or chopped parsley; for garnish |
INSTRUCTIONS
Preheat oven to 375'F. Sprinkle fish with salt and pepper to taste and place in a deep baking dish large enough to fit the fish. Drizzle with butter or oil and add enough water to almost cover the fish. Place in oven and cook, uncovered, basting occasionally, until tender, about 35 minutes for 3 pounds; about 45 minutes for 4 pounds. Transfer fish to a serving platter and drizzle with Pomegranate Sauce. Garnish with pomegranate seeds. This dish is often served with fried eggplant slices. Yields 5 to 6 servings. PER SERVING: CALORIES 261, PROTEIN 23 G, FAT 13 G, CARBOHYDRATES 13 G Note: South of the Caucasus Mountains and east of the Black Sea, the rich land and temperate climate of Georgia yield a profusion of vegetables, herbs, nuts and fruits, including pomegranates. The many seeds of the pomegranate symbolize both fertility and good deeds. Recipe by: President's Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.
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