4 6-oz mahi-mahi fillets, or any choice of fish
salt
black pepper
5 tbsp butter
½ cup chicken stock
¼ cup dry white wine, or more chicken stock
For Pomegranate Sauce:
5 medium pomegranates, (about 8 oz. each), reserve ¼ cup seeds for garnish
2 tbsp yellow onion, minced
2 tbsp fresh basil, chopped
2 tbsp fresh coriander, chopped
1 clove garlic, minced
Season the fish with salt and pepper on both sides.
In a saucepan, prepare poaching liquid by combining butter, chicken stock, and white wine. Heat up to 140 degrees F.
Slide the fish fillets into the poaching liquid. Add enough water to cover the fish, if needed.
Cover and poach for 5 to 10 minutes for fresh fish, and up to 25 minutes for frozen fish, until the fish is fully cooked.
Once done, serve on a bed of rice and vegetables, if desired.
Drizzle pomegranate sauce or serve it on the side.
Garnish with basil leaves. Enjoy!
Pomegranate Sauce:
Cut the fruit in half. Squeeze the juice into a strainer and discard the hard white kernels.
Boil the pomegranate juice for 10 minutes or until reduced almost by half. Add the onion, basil, coriander, and garlic. Let it cool.
Sugar: 49g
:
Calcium: 73mg
Calories: 589kcal
Carbohydrates: 68g
Cholesterol: 125mg
Fat: 20g
Fiber: 14g
Iron: 3mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 4g
Potassium: 1603mg
Protein: 38g
Saturated Fat: 4g
Sodium: 369mg
Vitamin A: 999IU
Vitamin C: 37mg
