Last night, I promised Stas some kotleti for dinner… but I didn’t plan ahead and the chicken breasts I had taken out of the freezer were not defrosted by dinner time. When something like this happens, I usually turn to frozen fish. I always have some frozen shrip and frozen fish fillets on hand.
The recipe I used was originally intended for salmon. I got it from the POM website a year or two ago and only made it once, but it was delicious enough that I added it to my recipe book. Last night, I dug it out and decided that it would be yummy with some cod and shrimp.
I thought it came out really well – especially with the shrimp! Probably because I brushed it on the shrimp after boiling and peeling them. I think it lost some of its flavor under the broiler on the thick cod fillets. Next time, I’ll brush some extra sauce on the fish after it finishes cooking.
Pomegranate Broiled Cod and Shrimp
adapted from the POM Wonderful site
1 tablespoon fresh pomegranate juice
4 6-ounce cod fillets
frozen shrimp (I just eyeballed the amount)
olive oil spray
2 tablespoons dijon mustard
1 tablespoon cracked black pepper
1 teaspoon fresh parsley
1 teaspoon fresh dill
pomegranate seeds, for garnish
1. Cook and peel the shrimp; set aside.
2. In a small bowl, combine the pomegranate juice, mustard, and black pepper; stir until blended.
3. Preheat the broiler. Meanwhile, coat the cod fillets with olive oil (I used spray) and sprinkle with salt. Using a brush, spread the pomegranate/mustard/pepper mixture onto each fillet. Place under the broiler and cook for about 5-10 minutes, or until done (depends on thickness). You may flip the fish fillets and cook on each side… my fillets were a little too delicate for this.
4. Remove from the broiler and serve with dill, parsley, and fresh pomegranate seeds.