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| Fish with Tahina and Pomegranate Seeds
2 Tbsp. olive oil 1 Tbsp. butter 1 large onion, sliced and broken into rings 4 medium Saint Peters' fish, trout or bass 1 cup tchina 2 cloves garlic, minced 2 Tbsp. lemon juice 4 - 6 Tbsp. pomegranate seeds salt and pepper to taste In a flameproof casserole heat the oil and butter and in this saute the onion until translucent. Add the fish and cook for about 1 minute on each side. Remove from the flame. In a small bowl blend together the tchina with the garlic and lemon juice and then gently mix in 2 Tbsp. of the pomegranate seeds. Sprinkle the fish with salt and pepper to taste and then spread the fish with the tchina mixture. Bake in a slow oven until the fish is done through (about 1/2 hour). Sprinkle over the remaining pomegranate seeds and serve hot. (Serves 4). Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |