STUFFED BRANZINO WITH WALNUTS AND POMEGRANATE
This recipe is a nod to the Persian dish mahi shekam por ("stuffed fish"), which has many variations. Here we marinate branzino -- a mild, almost sweet fish with a tender flesh that takes well to roasting whole-- with turmeric and lemon juice. It is then roasted unfilled. After it is cooked, we stuff the interior with a tasty walnut and pomegranate filling. Stuffing the fish after roasting keeps the filling fresh and bright!
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the fish: Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- Using a sharp knife, cut 3 slits, spaced evenly apart, through the skin and flesh of each branzino on both sides. Pat dry and place on the prepared baking sheet. Mix the olive oil with the onion powder, turmeric, garlic, lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; rub all over each branzino, inside and outside. Cover with plastic wrap and let sit for 30 minutes.
- Preheat the oven to 400 degrees F.
- Uncover the fish and roast until fully cooked, about 30 minutes. The cooked fish will have white flesh that flakes easily.
- For the filling: Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Add the garlic and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the walnuts, barberries, oregano, sumac, cayenne, scallions and 1 teaspoon salt. Give the mixture a good stir, reduce the heat to medium low then add the pomegranate molasses. Cook, stirring occasionally, until the berries start to hydrate a bit and everything is well combined and coated, 5 to 10 minutes. Remove from the heat.
- Stuff the filling into the fish and top with any extra filling, the pomegranate seeds, parsley and lemon slices.
ALBACORE TUNA WITH CELERY AND WALNUTS
Provided by Geoffrey Zakarian
Time 10m
Yield 12 crackers
Number Of Ingredients 11
Steps:
- Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
Nutrition Facts : Calories 149 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 9 milligrams, Sodium 483 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 9 grams, Sugar 1 grams
GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE
If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Provided by Martha Rose Shulman
Time 2h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
More about "albacore tartare with carrots garlic and pomegranate recipes"
EASY POMEGRANATE GLAZED CARROTS RECIPE - INSPIRED TASTE
From inspiredtaste.net
VERY VEGGIE: MAKE THIS ETHIOPIAN CARROT TARTARE - FOOD …
From foodrepublic.com
CARROT TARTARE RECIPE | THE NIBBLE WEBZINE OF FOOD …
From blog.thenibble.com
ALBACORE TARTARE: A CEVICHE-STYLE TAKE ON THE RESTAURANT …
From cbc.ca
PARMESAN ROASTED CARROTS RECIPE - CAFE DELITES
From cafedelites.com
BLACKENED CARROTS WITH DAIKON RECIPE | BON APPéTIT
From bonappetit.com
FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE RECIPE - BON …
From bonappetit.com
RECIPE FOR ALBACORE TARTARE WITH CARROTS, GARLIC, AND POMEGRANATE …
From dawnsrecipes.com
ALBACORE DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
RECIPE FOR ALBACORE TARTARE WITH CARROTS, GARLIC, AND POMEGRANATE ...
From pochesmarket.com
RECIPE FOR ALBACORE TARTARE WITH CARROTS, GARLIC, AND POMEGRANATE
From marliave.com
ALBACORE GARLIC RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
POMEGRANATE RECIPE: SPICE-ROASTED CARROTS WITH YOGURT | BEST …
From besthealthmag.ca
BEST CARROT TART RECIPE - HOW TO MAKE A CARROT TART - THE PIONEER …
From thepioneerwoman.com
POMEGRANATE CARROT RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
TARTARE — BREAKDOWN - ROTTEN.RECIPES
From rotten.recipes
ALBACORE DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
ALBACORE TARTARE WITH CARROTS, GARLIC, AND POMEGRANATE RECIPE
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love