This pomegranate poached red snapper is a great way to up your seafood game.
Plus it’s pretty enough to serve to guests and a quick and easy meal to prepare.
With the nutrient density of seafood, many of us on healing diets are often looking for ways to get more of the ocean’s goodness onto our plates. And, pair seafood with the antioxidant property of pomegranate and this is a powerhouse dish….plus it’s full of flavor and a festive treat for the eyes too.
Read on to hear about my trip to Georgia last year, the inspiration for this dish and the benefits of adding pomegranate to your diet…. or scroll to the bottom for a simple recipe to add to your meal plan next week. 🙂
I’ve always loved to travel and one of my favorite things about traveling was always experiencing new cultures and trying foods from around the world. Since being on the AIP diet, traveling has been a little more tricky, but I don’t let that stop me. My basic travel plan is: (1) pack a few emergency foods, (2) know my worst triggers and (3) relax and have fun. Often that means that I eat random meals with a lot of repetition and sometimes that means some unplanned reintroductions, but traveling is still always worth it for me.
Back in July, my friend Kemi and I traveled to the country of Georgia to escape the heat of Dubai and have some adventures. It was a short trip, but we packed our time full. We explored the city of Tblisi, took TONS of photos and we even made it out of the city to see the mountains, which was a great escape from the summer heat.
While on this trip, I attempted (mostly successfully) to eat AIP with a few reintroductions. The challenge was that most food was bread, potato and chili based and very few servers spoke clear English. This meant I ate lots of grilled fish and grilled meat, very few vegetables and the occasional potato (which I’m usually ok with). One night I order grilled mushrooms, which we heard was a local specialty, and realized after the first bite that they were covered in paprika. That night wasn’t much fun, but a long hot bath and lots of walking the next day and I was mostly back to normal.
My favorite meal of the trip was this fish (pictured below) grilled and served with a pomegranate syrup. I had this in a mountain restaurant surrounded by serious hikers carb-loading before/ after climbing and I enjoyed every bite of it. I just knew that I had to recreate this for the blog.
For my version of this dish, I decided to bake the fish instead of grilling and chose to marinate the dish instead of making a thick syrup to pour over the fish. The flavor was very similar but the end result was a lighter more spring-like dish.
The best part of this dish has to be the pomegranate. Do you know how great pomegranate is for you? They high in vitamin C & K, and high in phytochemicals which are known to promote heart health and prevention cancer. They are also a great source of antioxidants and have traditionally been used in many cultures for reducing inflammation (score!). One site I found also spoke of pomegranates as being beneficial for everything from blood circulation to lowering blood sugar to clearing the skin and almost everything in between.
If you follow me on social media you’ll see my love for pomegranate. I love sprinkling the arils on salads or adding them to be celeriac breakfast bowls or even just enjoying a spoonful with my lunch or dinner.
Now, on to the recipe….
Pomegranate Poached Red Snapper
Time: 25 minutes
2 Red snapper fillets – 1 medium sized fish cleaned/ deboned
** you can use any white fish you enjoy
1/2 cup pomegranate juice – fresh squeezed – (no other ingredients)
1 clove garlic – crushed
1 small red onion – thinly sliced – 1/4 cup total
1/2 teaspoon pink himalayan salt
1/2 cup cilantro leaves chopped
1/4 cup pomegranate arils
– preheat oven to 350F/ 180C
– place fish fillets, thinly sliced red onion, garlic and pomegranate juice in a container/ plastic bag and allow to marinate for 5 minutes
– line a baking dish with parchment paper
– place fish in the dish
– spoon pomegranate juice over the fish
– sprinkle with salt
– bake for 15-18 minutes until fish is flaky
– top with cilantro and place under the broiler/ grill for about 3 minutes
– serve with pomegranate arils on top