Recipe by Chef Abraham Risho
1/4 cup pomegranate concentrate
1/2 cup water
1/2 cup onions, finely minced
1 tablespoon garlic, minced & mashed
1 Tablespoon Advieh
2 tablespoons fresh basil, minced
2 tablespoons fresh cilantro, minced
2 pounds fish, cut into portions & coated with olive oil
Combine ingredients and marinate chicken for at least ten minutes.
Grill to desired temperature.
Heat remaining marinade and pour over chicken.
1 lb salmon or tilapia, trout, etc.
3 tablespoon extra virgin olive oil
1 cup minced onions
1 tablespoon garlic, mashed & minced
1 T Advieh
1 tablespoon pomegranate concentrate
2 tablespoons water
1 tablespoon red wine vinegar
1 tablespoon minced fresh chilies
Salt & black pepper, to taste
In a large sauté pan over medium heat, add oil then onions. Sauté onions until soft and translucent then add garlic and remaining ingredients.
Place fish, skin side up, into pan. Simmer for about six minutes then turn fish over. Continue to cook and reduce sauce.
Arrange fish on plate. Drizzle sauce over fish and garnish with herbs and fresh pomegranate seeds.