Rolled Halibut with Pomegranate Stuffing

1 larger or 2lbs. firm-fleshed halibut

1 teaspoon salt

1/3 cup olive oil or butter

1 onion, peeled and thinly sliced

3 garlic cloves, peeled and crushed

¼ teaspoon freshly ground black pepper

¼ cup chopped walnuts

1 cup pomegranate juice

1 tablespoon slivered can dried orange peel

2 tablespoons fresh lime juice

¼ teaspoons ground saffron dissolved in 2 tablespoons hot water

2 tablespoons chopped walnuts

2 tablespoons pomegranate arils

 

 

Rinse the fish in cold water, then pat it dry with a paper towel, and rub both sides with 1 teaspoon salt. Heat ¼ cup oil in a large frying pan, and brown the onion and garlic. Add all the ingredients - except the saffron water and limejuice - and cook for 3 minutes. Mix well, and remove the stuffing from heat.

 

Pre-heat oven to 400°F.

 

Lay the fish out on the baking dish. Place a layer of stuffing on the end of the fish approximately 1 inch long. Start gently rolling fish up from the stuffing end, then pin closed, if necessary. Pour the saffron water, the rest of the oil, and the limejuice over the fish. Bake the fish for 10-15 min (until the fish flakes easily with a fork), basking from time to time.

 

Arrange the fish on a serving platter. Pour sauce from the baking dish over the fish. Garnish with walnuts and pomegranate arils.

 

 

Serves 4.