Filetes de Pescado al Horno con Salsa de Granada:
Baked Fish Filets with Pomegranate Sauce
Recipe courtesy of Karen Hursh Graber
1 ½ lbs. firm fleshed fish filets, such as grouper
1 T. fresh lime juice
2 T. melted butter (plus extra for coating the baking dish)
Salt and pepper to taste
Pomegranate sauce (recipe below)
Pomegranate arils for garnish, if desired
Heat oven to 400°F. Place fish filets in a buttered baking dish. Sprinkle with fresh lime juice. Drizzle with melted butter. Season with salt and pepper to taste.
Bake for 15 to 20 minutes, or until fish flakes easily with a fork. Drizzle with pomegranate sauce. Garnish with pomegranate arils if desired.
2 T. butter
2 T. finely chopped red onion
1 clove garlic, minced
2 c. pomegranate juice
2 T. chopped cilantro
In a saucepan, melt butter. Sauté onion until soft. Add garlic and continue sautéing for 1-2 more minutes. Add pomegranate juice. Bring to a boil, lower heat and cook until reduced by half. Stir in the chopped cilantro. Serve over baked fish.