| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chef, On, A, Shoestring | 1 | servings | |
INGREDIENTS
| 2 | Whole trout; cleaned | |
| 1 | lg | Ripe pomegranate |
| 1 | tb | Olive oil |
| 3 | sm | Onions; finely chopped |
| 2 | Cloves garlic; peeled and finely | |
| ; chopped | ||
| 1 | 4 ounces pac walnuts; coarsely chopped | |
| 4 | tb | Parsley |
| Salt and freshly ground black pepper | ||
| 1/4 | ts | Ground cardamom |
| 2 | tb | Wine vinegar |
| 2 | oz | Butter or margarine; melted |
INSTRUCTIONS
With a sharp knife, cut top off pomegranate. Score fruit into about 6 wedges and pull apart into separate sections. Scoop the seeds into a small bowl. Set aside. In a medium frying pan over medium heat, heat the olive oil. Add onion and cook until soft and they begin to colour. Add garlic and cook 1 minute longer. Stir in walnuts, parsley, salt and black pepper to taste, cardamom, vinegar and half the melted butter or margarine. Remove from the heat and stir in 3/4 of the pomegranate seeds. Preheat the oven 200C. Lightly grease a large shallow baking dish. Rinse the fish under cold running water and pat dry with paper towels. Score each fish in 2 places on each side. Spoon 1/4 of the onion mixture into each fish. Arrange fish in baking dish, drizzle with remaining butter or margarine and bake uncovered for 12-15 minutes. Serve fish and sprinkle with the remaining pomegranate seeds. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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