Turkish-Style Grilled Sea Bass with Walnut and Pomegranate Sauce

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.