Pan-Seared Fish with Tangy Pomegranate Sauce & Toasted Banana
40 minutes
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About Pan-Seared Fish with Tangy Pomegranate Sauce & Toasted Banana
My kids absolutely devoured this Pan-Seared Fish with Tangy Pomegranate Sauce! It's a kid-friendly recipe that's surprisingly easy to make. The fish is perfectly pan-seared and coated in a flavorful blend of spices, then served atop a toasted banana slice and drizzled with a vibrant pomegranate sauce that's both sweet and tart.This recipe is a delightful balance of textures and tastes. The crispy fish contrasts beautifully with the soft banana and the bright, zesty pomegranate sauce. It's a unique and memorable dish that's sure to become a family favorite.Feel free to substitute toasted bread for the banana if you prefer. Enjoy!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Fish
- 500 gm Fish Fillet any firm white fish, or snapper, such as cod, tilapia, will work well.
- 4 tbsp All-Purpose Flour also known as maida
- 1 tsp Chili Powder
- 0.5 tsp Pepper black, freshly ground
- 2 tbsp Vegetable Oil
- Salt Salt to taste
For the Pomegranate Sauce
- 100 gm Butter unsalted
- 50 gm Ginger peeled and finely chopped
- 4 tbsp Lime Juice
- 30 gm Pomegranate Arils
- 2 tbsp Coriander finely chopped
For the Garnish
- 5 Banana peeled and halved lengthwise, ripe
- 1 tsp Clarified Butter for toasting bananas, optional
Instructions
Prepare the Fish
- Clean and slice the fish fillets into equal portions. In a bowl, combine flour, chili powder, pepper, and salt. Dredge the fish in the flour mixture, shaking off any excess.
Sear the Fish
- Heat vegetable oil in a non-stick pan over medium-high heat. Carefully place the fish fillets in the pan, ensuring not to overcrowd. Drizzle a little extra oil around the fish. Cook for 3-4 minutes per side, or until golden brown and cooked through.
Make the Pomegranate Sauce
- While the fish is cooking, prepare the sauce. In a separate pan, melt the butter over medium heat. Allow it to bubble gently for 2-3 minutes, until lightly browned.
- Reduce the heat to low. Add the finely chopped ginger and cook for 1 minute until fragrant. Stir in the lime juice, pomegranate arils, and coriander. Cook for 2-3 minutes, or until slightly thickened. Season with salt to taste.
Toast the Bananas (Optional)
- If using bananas, heat a teaspoon of clarified butter in a small pan over medium heat. Add the banana halves and toast for 1 minute per side, until lightly browned and slightly caramelized.
Assemble and Serve
- Place the toasted banana halves (or toasted bread slices) on a plate. Top with the pan-seared fish. Spoon the pomegranate sauce generously over the fish and garnish with extra coriander leaves if desired.
Recipe Notes
Expert Tips
- For a spicier sauce, add a pinch of cayenne pepper or a few drops of your favorite hot sauce.
- If you don't have pomegranate arils, you can substitute with another tart fruit like cranberries or chopped cherries.
- Feel free to experiment with different herbs and spices in the sauce, such as cumin, turmeric, or cardamom.
- For extra flavor, marinate the fish in a mixture of lime juice, ginger, and garlic for 30 minutes before cooking.
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Recipe Nutrition
Calories: 432kcalCarbohydrates: 36gProtein: 23gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mgSodium: 64mgPotassium: 818mgFiber: 4gSugar: 16gVitamin A: 794IUVitamin C: 15mgCalcium: 27mgIron: 1mg
Madraasi Deepa
Articles: 146
4 Comments
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I’m loving this recipe already!
This is wonderful! Can’t wait to taste it.
Absolutely delicious! Can’t wait to try it.
This looks divine! Can’t wait to make it.