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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces. | 3. Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside. | 4. In large skillet over medium heat, sauté onions in olive oil until translucent. | 5. Add curry powder and salt to onions, stirring for one minute. | 6. Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes. | 7. Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top. | 8. Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin). | 9. Serve with cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	3	lbs	deboned bodied	3184.2222	236.9116	187.1071	165.4707
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	1/4	cup		477.36	0.0	0.0	54.0
curry powder	4	tablespoons		81.9	14.0692	3.6011	3.5305
salt	1	tablespoon		-	-	-	-
tomato sauce	1	can		-	-	-	-
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0
pomegranate molasses	4	tablespoons		-	-	-	-
sauce	1	dash		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
parsley	1 1/2	cups	chopped	32.4	5.697	2.673	0.711
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
tomato	1		sliced	32.76	7.0798	1.6016	0.364

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.