Pomegranate Pickled Fish

This gourmet holiday dish is ideal for a dinner party.

Pomegranate Pickled Fish

 Yield: 8 servings

 3½ lbs yellowtail fish, skinned

6½ oz vegetable oil

3½ lbs sliced onions

1 Tbsp garam masala

1 tsp fennel seeds

1 tsp coriander seeds

1 tsp black peppercorns

4 whole cloves

4 to 5 bay leaves

¾ cup, combined, equal amounts of dried apricots and sultanas (golden raisins)

2 cup white or red wine (red wine gives fish a deeper color)

½ Tbsp coarse salt

5 Tbsp white wine vinegar

2 Tbsp brown sugar

Seeds of 1 large pomegranate

 

For Homemade Lime Mayo

 5 large egg yolks

1 Tbsp English mustard

Juice of two limes

Zest from one lime

1½ cups sunflower oil

1 tsp salt

 

Preheat the oven to 400° F.

Place fish in a baking dish, allowing space for sauce.

Heat the vegetable oil in a Dutch oven or a flat wide pot. Add onions, cover and sauté at low heat for 30 minutes, stirring occasionally, until they become sweet.

Stir in garam masala, fennel, coriander, peppercorns, cloves and bay leaves. Turn heat up to medium and fry for 30 seconds to temper the spice, and then add the apricots, sultanas, wine and salt.  Reduce heat and simmer uncovered for 20 minutes.

Remove pan from heat and stir in the vinegar and sugar until well incorporated into the sauce. Pour sauce over the fish. Cover baking dish with foil and bake for 20 minutes.

Remove dish from oven, let it cool completely and then refrigerate for at least a day.

Add all the lime mayo ingredients into a bowl, except for the sunflower oil. Slowly add the oil while whisking the ingredients vigorously. When all the oil is added, the mix should be velvety smooth and be able to hold its own shape. Store in the refrigerator.

Serve cold fish on a salad with homemade lime mayo. Garnish with a sprinkle of pomegranate seeds.

 

Recipe courtesy of Craig Cormack.

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