Iraqi Fish With Pomegranate And Loomi Samak Tibsi Recipes

MAHI SORKH SHODEH (PERSIAN FRIED FISH)

Mahi Sorkh Shodeh (Persian Fried Fish) image

A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).

Provided by Naz Deravian

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

⅛ teaspoon saffron threads
1 tablespoon boiling water
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or more to taste
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ pounds skinless cod fillets, about 1-inch thick
¼ cup grapeseed oil
¼ orange, juiced
1 orange, cut into wedges
1 lime, cut into wedges

Steps:

Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 9.3 g, Cholesterol 62.4 mg, Fat 14.9 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 1.5 g, Sodium 841.7 mg, Sugar 1.2 g

IRAQI FISH WITH POMEGRANATE AND LOOMI (SAMAK TIBSI)

Iraqi Fish With Pomegranate and Loomi (Samak Tibsi) image

"It's called samak tibsi in Iraq, samak meaning fish and a tibs being the kind of pot it is usually baked in. Despite the long oven time, the fish remains moist thanks to the syrup and the insulation of the vegetables." This is wonderful served over Recipe#443553 along with a fresh salad masha Allah. Both dried limes and pomegranate molasses can be found in Middle Eastern shops. Modified from a recipe found on http://desertcandy.blogspot.com.

Provided by UmmBinat

Categories Orange Roughy

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon cumin
1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal))
1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe)
sea salt, to taste
fresh ground black pepper (original recipe called for 1/4 tsp red pepper flakes which I couldn't locate)
2 tablespoons butter
2 lbs thick white fish fillets (such as orange roughy or red snapper)
3 large sweet onions
4 dried limes (loomi, noomi basra in Middle Eastern stores, may use white or black version)
4 garlic cloves, minced
1 lb tomatoes, sliced
3 tablespoons pomegranate molasses dissolved in 3/4 cup water

Steps:

Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
Grease a casserole dish with 1 tbs of the butter.
Thinly slice the onions and seperate into rings.
Toss the onions with the remaining spices to coat.
Spread half the onions in the bottom of your dish.
Cut the fish into medium-sized pieces and arrange over the onions.
Cut several slits in the dried limes and nestle them amongst the fish.
Scatter the minced garlic over top.
Dot the remaining tablespoon of butter over top.
Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
Enjoy!

Nutrition Facts : Calories 333, Fat 9.3, SaturatedFat 4.3, Cholesterol 167.6, Sodium 227.5, Carbohydrate 17.8, Fiber 4.1, Sugar 7.8, Protein 44.3

RUTHS IRAQI FISH CURRY

Ruths Iraqi Fish Curry image

Ancient family recipe tweeked by western daughter in law (me!) to be gentler on the tummy and deepen flavors. Always voted the best, causing astonishment among husbands side of family...muhaha! Tomato and pomegranate based, use any firm bodied, mild flavored, deboned thicker filet will do. Have used whitefish, orange roughy, cod, and catfish. Tilapia is fine too, but reduce cooking time by ten minutes since it is thinner and more delicate. The pomegranate molasses can be found in import food stores. It is my secret ingredient that sets this dish ahead of all others!

Provided by CafeYorkie

Categories Curries

Time 30m

Yield 1 cassarole, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
1/4 cup white vinegar
1 large onion, chopped fine
1/4 cup olive oil
4 tablespoons curry powder
1 tablespoon salt
1 (15 ounce) can tomato sauce
1 cup red wine vinegar
4 tablespoons pomegranate molasses (found in import food stores)
1 dash hot sauce (or to taste)
1/4 teaspoon garlic powder (optional)
1 1/2 cups fresh parsley, chopped
1/4 cup of fresh mint, chopped
1 large tomatoes, sliced

Steps:

Preheat oven to 350 degrees.
Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
In large skillet over medium heat, sauté onions in olive oil until translucent.
Add curry powder and salt to onions, stirring for one minute.
Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
Serve with cooked rice.

Nutrition Facts : Calories 380.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 124.7, Sodium 1732.2, Carbohydrate 11.3, Fiber 4, Sugar 5.2, Protein 54.4

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