Turkish-Style Grilled Sea Bass with Walnut and Pomegranate Sauce

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

1. Rub fish fillets with 2 tbsp olive oil, paprika, salt, pepper, and lemon juice; let sit 10 minutes.
2. In 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.
3. Grill or pan-sear fish 3-4 minutes per side until it flakes easily and reaches 145°F internal.
4. Spoon walnut-pomegranate sauce over the fish.
5. Garnish with pomegranate seeds and parsley before serving.