RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Fish, Georgian Poached w/Pomegranate Sauce - pareve
Here is another recipe that Pat Gold, z"l, collected; from "The World Of Jewish Cooking" by Gil Marks: TEVZI (GEORGIAN POACHED FISH WITH POMEGRANATE SAUCE) (serves 5-6) Ingredients: 3- to 4-pound whole pan-dressed fish, like red snapper, sea bass, or trout Salt to taste Ground black pepper to taste 5 tablespoons butter, melted, or vegetable oil About 1 cup pomegranate sauce (recipe below) 1/4 cup pomegranate seeds or chopped fresh parsley for garnish POMEGRANATE SAUCE: 4 to 5 medium pomegranates (about 8 ounces each) 2 tablespoons minced yellow onion 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh coriander 1 clove garlic, minced 1. Preheat the oven to 375-degrees F. Set aside a baking dish large enough to fit the fish. 2. Sprinkle the fish with the salt and pepper and place in the baking dish. Drizzle with the butter or oil. Add enough water to almost cover the fish. Place in the oven and poach, basting occasionally, until tender, about 35 minutes for 3 pounds, about 50 minutes for 4 pounds. 3. Transfer the fish to a serving platter and drizzle with the pomegranate sauce. Garnish with the pomegranate seeds or parsley. This is frequently served with fried eggplant slices. POMEGRANATE SAUCE: Cut the fruit in half. Squeeze the juice into a strainer and discard the hard white kernels. Boil the pomegranate juice until reduced almost by half. Add the onion, basil, coriander, and garlic. Let cool.
