This dish is a delightful mix of savory and sweet. The fish is tender and flaky, with a light citrusy kick from the lemon juice. The sauce, featuring grapes and pomegranate seeds, brings a gentle sweetness balanced by the acidity of the pomegranate juice and dry white wine. The burst of fresh fruit adds a unique contrast to the buttery richness, while the cilantro or parsley gives a fresh, herbaceous finish. It’s a sophisticated dish with a harmonious blend of fruity, tangy, and savory notes.
This fish dish with grapes and pomegranate would make a perfect addition to your Thanksgiving or Christmas table. Its elegant presentation and unique blend of flavors offer a lighter, yet sophisticated, alternative to traditional holiday fare. The delicate balance of the sweet and tangy pomegranate sauce paired with the tender fish creates a festive and refreshing option amidst the richer, heavier dishes typically served. The use of seasonal ingredients like pomegranate and grapes also ties in beautifully with the flavors of the holidays, making this a standout dish for a special celebration.
Baked Fish with Grapes and Pomegranate Sauce
Servings: 4
Calories per serving: 244.42
Ingredients:
1.25 pounds of fleshy fish like Mahi-Mahi
Juice of half a lemon
Sprigs of cilantro or parsley
2 tablespoons unsalted butter
2/3 cup seedless red grapes, halved
1/4 cup pomegranate seeds
1/4 cup pomegranate juice
1/4 cup dry white wine
1/2 teaspoon cornstarch
2 tablespoons chopped cilantro or parsley
Salt and pepper, to taste
Instructions:
- Prepare the Fish:
Preheat your oven to 350°F (175°C).Place the fish, skin side down, in a baking pan. Season with salt and pepper, and drizzle the lemon juice over the top.
Cover the fish with sprigs of cilantro or parsley. Cover the pan with aluminum foil and bake for 20 to 25 minutes, until the fish is fully cooked.
- Make the Sauce:
While the fish bakes, melt the butter in a skillet over medium heat.Add the halved grapes, pomegranate seeds, pomegranate juice, and white wine to the skillet. Stir and bring to a simmer. Cook for 2 to 3 minutes.
In a small bowl, dissolve the cornstarch in a bit of the hot liquid from the skillet, then stir this mixture back into the skillet to thicken the sauce. Cook for 1 to 2 minutes, until the sauce has thickened slightly.
Stir in the chopped cilantro or parsley. - Assemble the Dish:
Remove the fish from the oven and discard the herb sprigs.Transfer the fish to a serving platter and spoon the grape-pomegranate sauce over the top.
Serve with additional lemon wedges, if desired.
Nutritional Information (per serving):
Calories: 244.42
Fat: 7.24g
Saturated Fat: 3.98g
Monounsaturated Fat: 1.70g
Polyunsaturated Fat: 0.49g
Protein: 27.19g
Fiber: 1.85g
Carbohydrates: 15.46g
Cholesterol: 118.73mg
Iron: 2.05mg
Sodium: 710.96mg
Calcium: 35.81mg
