Fish Glazed With Pomegranate Molasses Recipes

SALMON WITH POMEGRANATE GLAZE

Steps:

• Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
• Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

GRILLED FIGS WITH POMEGRANATE MOLASSES

Steps:

• Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
• In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
• Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
• Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
• Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

FISH GLAZED WITH POMEGRANATE MOLASSES

Steps:

• Preheat grill and brush lightly with olive oil.
• Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
• With a pastry brush, coat the fish with the mixture.
• Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
• Serve immediately.

IRAQI FISH WITH POMEGRANATE AND LOOMI (SAMAK TIBSI)

Steps:

• Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
• Grease a casserole dish with 1 tbs of the butter.
• Thinly slice the onions and seperate into rings.
• Toss the onions with the remaining spices to coat.
• Spread half the onions in the bottom of your dish.
• Cut the fish into medium-sized pieces and arrange over the onions.
• Cut several slits in the dried limes and nestle them amongst the fish.
• Scatter the minced garlic over top.
• Dot the remaining tablespoon of butter over top.
• Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
• Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
• Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
• NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
• Enjoy!