1 large ripe pomegranate
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1-1/4 cups coarsely chopped pecans
4 tablespoon chopped fresh parsley
salt and freshly ground black pepper
1/4 teaspoon ground cardamom
2 tablespoon wine vinegar
1/2 stick unsalted butter, melted
4 trout, 10-12 ounces each, cleaned
Curly kale to garnish
With a sharp knife cut the top off the pomegranate. Score the fruit in about 6 wedges and pull apart into separate sections. Gently scoop the seeds into a small bowl. Set aside. In a medium skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened and beginning to color, 3-5 minutes. Add the garlic and cook for 1 minute more. Stir in pecans, parsley, salt and pepper to taste, cardamom, vinegar and half of the melted butter. Remove from heat. Stir in three quarters of the pomegranate seeds. Preheat the oven to 400:. Lightly grease a large, shallow baking dish. Rinse fish under cold running water and pat dry with paper towels. Score each fish in two places on each side. Spoon 1/4 of the onion mixture into each fish. Arrange the fish in a baking dish, drizzle with the remaining butter and bake uncovered until fish flakes easily if tested with the tip of a knife, 12-15 minutes. Serve the fish on a bed of curly kale and sprinkle with the remaining pomegranate seeds.
Serves 4