Sunday, March 7, 2010

Samak Dibs Rumman (Fish with Pomegranate Glaze)

The sweet and sour taste of the pomegranate syrup works well with the meaty quality of the swordfish but if it is not available feel free to substitute this recipe with any other favorite firm fleshed fish.Also, this recipe requires about 2 hours extra marinating time.

Yield:4 Servings
4 equal sized swordfish steaks (or can be substituted with tuna, halibut, red snapper)
2 Tbsp. olive oil
salt and pepper

For the glaze:
1 garlic clove, crushed
dash of salt
4 Tbsp. pomegranate syrup
1 tsp. ground cinnamon
2 Tbsp. fresh cilantro, finely chopped
dash of black pepper
1 Tbsp. extra-virgin olive oil

For the garnish:
3 Tbsp. fresh coriander leaves, finely chopped
seeds of 1 small pomegranate, for garnish

1. To make the glaze, place the garlic in a mortar and add the dash of salt and mix with a pestle until smooth.Transfer to a larger bowl and add the pomegranate syrup,cinnamon, cilantro, pepper , and olive oil and mix to combine.
2. rub the pomegranate glaze allover the fish steaks and leave to marinate in the refrigerator for minimum one hour.
3. After you are finished with the marinating, preheat the oven to 350F and bake the fish for 30-40 minutes or until it flakes easily.
4.Remove from oven and transfer to a serving dish and garnish with the fresh cilantro leaves and pomegranate seeds.
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