A wonderful Fish Appetizer recipe

I needed an easy appetizer that included fish and honey for last week's Shabbat meal. While using Google, I stumbled across A Taste of Persia, (I am soooo gonna buy this cookbook!) and was able to modify the recipe to suit my needs and the family's taste prefrences. What a wonderful dish! Everyone loved it, even the little ones. I wish I had taken pictures, it was as beautiful as it was yummy! I will certainly cook this one again!

~Pomegranate Fish with Honey~

4 firm-fleshed, Biblically-clean fish fillets,( halibut, salmon, sea bass...)

butter or olive oil

pomegranate seeds for garnish

chopped walnuts for garnish

candied orange peel for garnish

squeezed lemon juice

fresh cilantro

~sauce~

1 onion, sliced very thinly

3 cloves garlic, pressed

small palmful walnuts, chopped

cayenne pepper to taste

squeeze of juice from an orange, or a bit of candied orange peel

4 TBLS pomegranate paste diluted in water to make 1 cup, or 1 cup pomegranate juice

1 TBLS honey

1 pinch of saffron threads

salt and pepper

Preheat oven to 400F. Wash and pat dry fillets, rub both sides of fish with salt and oil. Place on foil lined, oiled baking sheet.

Saute onions and garlic in sauce pan with butter and olive oil until nicely browned. Add remaining ingredients and saute until nuts are softened.

Spread over fish. Either roll fish and secure with toothpicks, or leave flat to bake. Pop into oven bake until done, about 10 minutes, or until fish flakes easily.

Arrange on platter, pour remaining sauce over fish, garnish with pomegranate seeds and chopped walnuts. Add chopped, fresh cilantro and a squeeze of lemon.

Serve with saffron rice and Tziki.