| 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.
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