Fish with pomegranate molasses and sesame seeds

So easy and with a slight tang and sweetness that fills you with sunshine.

Pomegranate molasses is a marvellous ingredient that can be used to sweeten, and can be added to soups, lentils, salads and more.

I prepared this dish with fresh Tuna, and any kind of fish can actually be used.


For one Tuna steak
1- Cut the Tuna in cubes. Do it when it is slightly frozen so that the cubes come out nice and even.
2- Place the Tuna in a bowl and sprinkle with sesame seeds. Mix.


3- Add a tablespoon of Pomegranate molasses (it can be found in any Middle Eastern food store) and mix again gently.


4- Place some olive oil in a pan, and fry the Tuna cubes rapidly. Mix often with a wooden spatula so that all side become nice and golden. The inside should remain red.

I served it with potato Kuku to keep with the Persian theme! 

Fish cooked in green tea with mangos

This is a delight and takes about five minutes to cook!

I made it with tuna and it works with any white fish and salmon as well.


For one tuna steak
1- Boil water in a deep and wide pan. When it is fully boiling turn off the fire and add some fresh ginger root roughly cut and a bag of green tea (or loose green tea in a tea ball). Close the lid and let it stand for about 20 minutes. Cook the rice in the meantime, if you will be serving some.


2- Cut the fish in cubes while you put the fire back on and let the water return to a boil. Remember to take away the tea bag or ball!
3- Place the fish cubes in the boiling tea and let it cook not more than 5 minutes, so that the fish remains tender and juicy.
4- Place the fish drained in a bowl and mix with fresh mango, some lime juice and fresh cilantro.

Serve accompanied with white rice. Here, I served it with Basmati rice cooked with raisins, and topped with Saffron tainted rice and barbaries.

Fish Persian style with Saffron doted rice

This aromatic fish (ماهی – mahi) dish is traditionally served on the first day of the Persian new year in Iran, coinciding with the first day of Spring.

I prepared it with tuna, and it can be made with any fish. The fish can be prepared either cut in cubes, as I did here, or in filet.


For the fish
1- Cut a fresh tuna steak in cubes (or simply a white fish filet) and sprinkle with the Persian spice mix Adviyeh (recipe here), a little bit of fresh ginger root, some fresh cilantro chopped and tablespoon of olive oil. Mix gently and let it stand while the rice cooks.


2- Mix in a tablespoon of flour and make sure all the pieces of fish are lightly coated.
3- In a large pan, place a tablespoon of butter (about 30 gr) and place the fish. Cook on high fire until the fish is cooked and slightly golden.

For the rice 
1- Prepare Basmati rice as you would always do mixed with dried fruits. Here I used wonderful golden raisins from the region of Herat in Afghanistan, and I often add dried cranberries as it gives it added colour.
2- When the rice is done, take a few tablespoons and place them in a bowl. Mix that rice with some Saffron liquid (recipe here).

To serve: place the fish and some white rice on a plate. Add some Saffron coloured rice on top of the white rice. Sprinkle with lime (or lemon) juice and fresh cilantro, and place a side plate of fresh cucumbers on the side. Enjoy!  

Peach, avocado and rose topping for fish tostada

Filled with goodness and a dash of rose petals!


For two filets of fish:
1- In a large bowl mix: one large peach or two small peaches cut in cubes, one large avocado cut in cubes, one cucumber also cut in cubes, some fresh ginger root cut in very small pieces, a generous bunch of fresh cilantro chopped, some fresh black pepper crushed, a teaspoon of cumin, some olive oil and if you have it at hand, a teaspoon of dried roses.
2- Cook the fish as you wish –I used Tuna and simply seared it in a pan. Cut in cubes.

To serve, place tostadas on each plate and let everyone serve themselves the fish topping it with the peach mixture. Enjoy!

Tuna tostada Moroccan style

Fusion some may call it. I’ll just call it delicious.


For one steak of fresh Tuna
1- Cut the Tuna in cubes while it is slightly frozen, that will prevent it from shredding under the knife.
2- In a bowl mix: red and yellow organic tomatoes cut in cubes, one cucumber cut in cubes, half a red onion cut in small pieces, some fresh ginger root shredded, freshly ground pepper, cumin, either lime juice or better yet some Lemoon Mraqad, some high quality virgin olive oil, and fresh mint leaves.
3- Cover the Tuna cubes with sesame seeds and fry in a little bit of olive oil for about 10 minutes.
4- Mix the cooked Tuna with the tomato mix and serve immediately on tostadas (oven baked corn tortillas).

Enjoy with a nice Tequila!