| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”