This fish with grapes recipe also has pomegranate in it. We are going to bake the fish and then make a sauce with pomegranate juice and white wine. The final result is a delicate and elegant meal that you will love.
Make sure to serve this with lemon wedges as the freshly squeezed lemon adds more complexity to your sweet grape sauce. I did not add salt to the sauce but ended up adding a little to my plate. So taste it and decide if you want more salt or not.
This is a nice dish for entertaining people. I used Mahi-Mahi as that is what I found on sale but you can use any fleshy fish for this. Salmon would work beautifully as well.
Here is what you are going to need for this beautiful dish of fish with grapes:
1.25 pounds of fleshy fish – I used Mahi-Mahi but Salmon would work well
Juice of half a lemon
Cilantro or parsley sprigs
2 TBS unsalted butter
2/3 cup of seedless red grapes – halved
¼ cup of pomegranate seeds
¼ cup pomegranate juice
¼ cup dry white wine
½ tsp. cornstarch
2 TBS chopped cilantro or parsley
Salt and Pepper
Heat your oven to 350 degrees F (175 C). Place the fish in a baking pan, skin side down. Season with salt and pepper and add the lemon juice. Cover with the cilantro or parsley sprigs. Cover the pan with aluminum foil and place in the oven for 20 to 25 minutes until completely cooked.
Melt the butter in a skillet. Add the grapes, pomegranate seeds, pomegranate juice and wine. Mix and bring to a simmer. Cook for 2 to 3 minutes. Place the cornstarch in a small bowl and add some of the hot liquid. Mix to dissolve and add to the pan. Mix until it thickens for 1 to 2 minutes. Add the chopped herbs and mix.
Remove the fish from the oven and discard the herbs. Place in a platter and spoon the grapes on it. Serve with lemon.
CALORIES 244.42; FAT 7.24 grs (sat 3.98; mono 1.70; poly 0.49); PROTEIN 27.19 grs ; FIBER 1.85 grs; CARBS 15.46 grs; CHOLESTEROL 118.73 mg; IRON 2.05 mg; SODIUM 710.96 mg; CALCIUM 35.81 mg