David's Recipe for Pear-Glazed Fish
Very quick and easy. Based on a Turkish recipe for fish in pomegranate juice concentrate.
Main Course, American
- 2 large slabs Nile perch filet, about 5 pounds
- 4 soup spoons pear juice concentrate
- 2 soup spoons olive oil for the marinade
- 1 coffee spoon cinnamon
- 1 coffee spoon black pepper
- 1/2 coffee spoon salt
- 3 soup spoon olive oil for oiling the pan
- 1 pint boiling water
- 3 soup spoons cornstarch
- 5 soup spoons water for diluting the starch
- Have all ingredients at room temperature.
- Rub the oil, pear juice concentrate, pepper, cinnamon, and salt into the fish. Allow to marinate for at least 1/2 hour, turning the fish and re-rubbing occasionally.
- Preheat the grill.
- Reserve the marinade. Grill the fish on the first side, a few inches from the heat, until it is moderately browned, about 12 minutes.
- Turn and grill the other side until it too is browned, again about 12 minutes.
- Deglaze the pan with the boiling water.
- Reduce the heat under the boiling water and pan scrapings to a simmer.
- Stir in the reserved marinade and simmer for 5 minutes.
- Mix the cornstarch with the 5 soup spoons water.
- Stir the starch mixture into the sauce.
- Boil for a minute, then simmer for another 5 minutes.
- Serve the fish with rice, with sauce over both.