Fish In Persian Sweet-and-sour Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/8 cup pomegranate molasses
• 1/3 cup water
• 1/2 cup tomato juice
• 1 lemon, juice of
• 1/2 teaspoon lemon zest
• 1/8 cup freshly squeezed lime juice
• sea salt, to taste
• 1/8 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cardamom (i use freshly ground)
• couple pinches allspice
• 1/2 tablespoon honey
• olive oil
• 1/2 bunch scallion, chopped
• 1 garlic clove, crushed
• 4 fish fillets (i use haddock)
• gluten-free flour, mix (i use a rice flour, and half the amount of tapioca starch)

Recipe

• 1 combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
• 2 in a saucepan heat a few tablepoons of olive oil. add the scallions and garlic and saute over medium heat until softened, a few minutes. add the juice mixture and bring to a boil. taste the sauce: it should be both sweet and sour, add more honey if necessary. simmer for 2-3 minutes, then set aside.
• 3 preheat oven to 450°f get out a baking dish.
• 4 pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
• 5 heat a few spoonfuls of olive oil in a wide pan. fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
• 6 place fillets in the baking dish. pour the sauce over the fish and place in the oven. bake 7-9 minutes, until the fish is just done. serve immediately, with bahraini sweet rice (muhammar) or bread.