Recipe for Pan-Seared Grouper with Pomegranate and Vegetable Nage

Ingredients: 320 gm Grouper fillets (4 fillets)2 lemons 1 pomegranate skin removed8 chopped baby zucchini 12 snow peas 4 stalks asparagus 2 shitake mushrooms extra virgin olive oil to cooka sprig of fresh dill 4 tomatoes dicedsalt to tastecrushed pepper to tastefish stock

Marinate the fish with lemon, salt, pepper and olive oil.Sear the grouper in a pan and keep aside. In the same pan add a little more olive oil, fish stock, vegetables, fresh dill and seasoning. Put in the pomegranates last and whisk the sauce up with a small whisk. Pour over the warm fish.Optional: Vegetables like bok choy, baby corn and mushrooms can also be added.

Recipe By: Chef Soumya GoswamiTrident Group of Hotels (Continental)

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