Turkish-Style Grilled Sea Bass with Walnut and Pomegranate Sauce
Grilled sea bass finished with a rich Turkish walnut sauce brightened by tart, tangy pomegranate molasses and lemon.
Walnut sauce shows up across Turkish and wider Caucasus cooking as a way to add richness to grilled fish and vegetables without cream or butter, and pairing it with tart pomegranate molasses gives the sauce a balance of nutty depth and bright acidity.
Sea bass grills quickly and stays lean, so most of the fat in this dish comes from the walnuts and olive oil in the sauce — both sources of the kind of unsaturated fat that fits comfortably within a heart-healthy eating pattern, alongside a substantial amount of protein from the fish itself. Serve it simply, with a squeeze of extra lemon and a green salad on the side.
Ingredients
For the fish
- 4 sea bass fillets — about 5 oz each; or branzino/trout
- 2 tbsp olive oil
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
For the walnut-pomegranate sauce
- 1/3 cup walnuts, toasted
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1 small clove garlic
- 2 tbsp water
- 1 pinch red pepper flakes
- 2 tbsp pomegranate seeds — for garnish
- fresh parsley, chopped — for garnish
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Rub fish fillets with 2 tbsp olive oil, paprika, salt, pepper, and lemon juice; let sit 10 minutes.
- 2In a food processor or with a mortar and pestle, blend walnuts, pomegranate molasses, 1 tbsp olive oil, garlic, water, and red pepper flakes into a coarse, spoonable sauce.
- 3Grill or pan-sear fish 3-4 minutes per side until it flakes easily and reaches 145°F internal.
- 4Spoon walnut-pomegranate sauce over the fish.
- 5Garnish with pomegranate seeds and parsley before serving.