David's Recipe for Pear-Glazed Fish

Very quick and easy. Based on a Turkish recipe for fish in pomegranate juice concentrate.

Main Course, American

  • 2 large slabs Nile perch filet, about 5 pounds
  • 4 soup spoons pear juice concentrate
  • 2 soup spoons olive oil for the marinade
  • 1 coffee spoon cinnamon
  • 1 coffee spoon black pepper
  • 1/2 coffee spoon salt
  • 3 soup spoon olive oil for oiling the pan
  • 1 pint boiling water
  • 3 soup spoons cornstarch
  • 5 soup spoons water for diluting the starch
  1. Have all ingredients at room temperature.
  2. Rub the oil, pear juice concentrate, pepper, cinnamon, and salt into the fish. Allow to marinate for at least 1/2 hour, turning the fish and re-rubbing occasionally.
  3. Preheat the grill.
  4. Reserve the marinade. Grill the fish on the first side, a few inches from the heat, until it is moderately browned, about 12 minutes.
  5. Turn and grill the other side until it too is browned, again about 12 minutes.
  6. Deglaze the pan with the boiling water.
  7. Reduce the heat under the boiling water and pan scrapings to a simmer.
  8. Stir in the reserved marinade and simmer for 5 minutes.
  9. Mix the cornstarch with the 5 soup spoons water.
  10. Stir the starch mixture into the sauce.
  11. Boil for a minute, then simmer for another 5 minutes.
  12. Serve the fish with rice, with sauce over both.




 
  
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