Pomegranates are in season, so why not pick one up the next time you’re at the supermarket and use it in this easy seafood dish. There are numerous methods people give for peeling this fruit, from dunking them under water to going slowly around the fruit with a paring knife. The easiest, though, is to cut it down the middle and then start separating the seeds from the pith and the membranes. Juice, bright red and stain inducing, will flow no matter how you attempt to peel one, so be prepared beforehand to clean up some mess. The flavor is worth it.
Sole with Pomegranates
6 large sole fillets, about 7 ounces each, trimmed
3 tablespoons flour
4 tablespoons unsalted butter
2 pomegranates, halved, seeds removed, pith discarded
1/4 cup dry white wine
Salt, to taste
Pepper, to taste
[amazon-product]1862055610[/amazon-product]Dust the sole fillets with the flour. Heat the butter in a frying pan, then sauté the sole over medium heat until just turning golden. Scatter in the pomegranate seeds, pour in the wine. season with salt and pepper, cover and cook for 1 minute. Turn the fillets and cook , uncovered, for 1 more minute. Serve immediately.
Makes 6 servings.
From “A Passion for Fruit” by Lorenza de’Medici