December 22, 2010

Baked Tilapia in pomegranate sauce


It is that time of the year when the grocery stores are overflowing with ruby red cherries and pomegranates. I have been using both the fruits in season to my advantage. Here is one baked fish recipe with pom sauce. Spicy, sweet and tangy – my favorite combinations! Try it.

What I used: Serves 4 to 6
4-6 boneless tilapia filets
To marinate:
½ cup fresh pomegranate arils/fleshy seeds pressed and juice extracted
1tsp chili powder
1/4 tsp black pepper powder
A pinch of turmeric
1 tsp ginger garlic paste
¼ tsp brown sugar
2 tsp lemon juice
1 tsp olive oil
Salt to taste
For the sauce:
½ cup pomegranate arils divided, one part kept as is, the other part pressed and juice extracted
½ tsp chili sauce
¼ tsp cornstarch
Pinch of sugar and salt
 
Mix the marinate ingredients and brush both sides of the filets. If you prefer a thicker coating of marinate, reduce the amount of pom juice.  Refrigerate for 30 minutes.
Preheat the oven at 375 degree F. Grease/spray a thin coat of oil on a baking sheet. Place the fish and any raw vegetables you would like.  Bake it for 20 minutes, or until the fish pierced with a fork comes out moist and flaky.
While the fish bakes, get the sauce ready.  Mix the cornstarch, pom juice, chili sauce, sugar and salt. Mix well;  bring it to a boil in a small saucepan on low heat. Turn the heat off. Add the reserved pom arils/fleshy seeds. Pour over the fish before serving. Enjoy!