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Ingredientes
- 1 whl fish such as red snapper, sea bass or possibly trout, cleaned (3-4 lb)
- Â Â Salt and pepper
- 5 Tbsp. Melted butter or possibly vegetable oil
- 1 c. Pomegranate Sauce
- 1/4 c. Pomegranate seeds or possibly minced parsley, for garnish
Direcciones
- Preheat oven to 375'F. Sprinkle fish with salt and pepper to taste and place in a deep baking dish large sufficient to fit the fish. Drizzle with butter or possibly oil and add in sufficient water to almost cover the fish. Place in oven and cook, uncovered, basting occasionally, till tender, about 35 min for 3 pounds; about 45 min for 4 pounds. Transfer fish to a serving platter and drizzle with Pomegranate Sauce. Garnish with pomegranate seeds.
- This dish is often served with fried eggplant slices.
- Yields 5 to 6servings.
- 13 G
- Note: South of the Caucasus Mountains and east of the Black Sea, the rich land and temperate climate of Georgia yield a profusion of vegetables, herbs, nuts and fruits, including pomegranates. The many seeds of the pomegranate symbolize both fertility and good deeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 5 servings | |
| Calories 117 | |
| Calories from Fat 104 | 89% |
| Total Fat 11.85g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 92mg | 4% |
| Potassium 54mg | 2% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.67g | 0% |
| Protein 2.26g | 4% |
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