I've never been a fan of mixing meat with fruit. I've always believed that the two should be kept separate...until I started eating Persian food, that is. This dish combines fruit with fish, and if you are one of those meat/fruit haters like I used to be, believe me when I say this dish is good!
This healthy fish dish is baked with a prune, raisin, and pomegranate sauce stuffing. The pomegranate sauce adds a nice tangy flavor, and the herbs in the sauce provide texture. My mother-in-law likes to serve this dish with a dill + fava bean rice that pairs perfectly.
Pomegranate sauce can be found in most Persian grocery stores. It is a thick paste that is made purely from pomegranate juice. The pomegranate juice is reduced to create a molasses-like texture, and the paste is very dark in color.
This recipe yields 4 - 6 servings.
Trout Stuffed with Prunes and Pomegranate
- 2 trout fillets of equal size, approx 10 inches long and 0.6 kg total
- 1 cup of curly parsley, finely chopped
- 2 scallions, finely chopped
- 1/4 cup of pomegranate sauce
- 1/2 cup of prunes & sultana raisins combined (2 parts prune + 1 part raisin), roughly chopped
- extra virgin olive oil
- salt and pepper
Method
1. Preheat the oven to 350 F/175 C.
2. In a pan with some olive oil, sautee the parsley and scallions for 2 minutes. Add in the pomegranate sauce, prunes, raisins, a dash of salt + pepper, and sautee for 5 minutes. Set aside.
3. In a large baking dish, lay one trout fillet with skin facing down. Spread the pomegranate mixture evenly over top of the trout fillet. Place the second trout fillet on top of the mixture with skin facing up. Bake for 30 - 40 minutes. Remove from oven, remove the fish skin, and serve.
The picture below shows four trout fillets. Simply double the recipe to feed more mouths.
Posts
4 comments:
I must admit - the idea of fish with a sweet sauce caught me a bit off guard. this is like chocolate and bacon weird for me. ;)
I'll have to take your word on it. :)
Sounds delicious! The recipe does not indicate when to add the prunes and raisins. Do you add them to the pan with the pomegranate sauce? Can't wait to try this. Thanks!
Sorry, and thanks for the catch. Yes, you add the raisins and prunes with the pomegranate sauce. I've updated my post. Thanks again, and good luck making this dish.
I make a very similar dish by chopping prunes with apricots. Add pomegranate sauce and soy sauce to taste, chopped cilantro and finally a sautéed onion. I place the mixture on top of or between salmon or trout and bake on high for 20 minutes. Got the Persian recipe from my cousin and prepared it for guests countless times. Everyone loves this dish. The onions, apricots, soy and cilantro cut down the sweetness.
Post a Comment