Blue catfish with narsharab sauce

4 servings

30 minutes

Blue toothfish with narsharab sauce is an elegant blend of European cuisine and spicy Eastern motifs. The blue toothfish, known for its tender, buttery flavor, is cooked in a dry hot pan to retain its juiciness, while the rendered fat enriches the texture. Slow cooking under a lid enhances its natural taste, and the narsharab sauce made from pomegranate juice adds a tangy acidity and light sweetness. This dish is perfect for a romantic dinner or a cozy family gathering, pairing well with white wine and fresh vegetables. Its simplicity makes it accessible even for novice cooks, while its rich flavor surprises with depth and harmony.

Energy value per serving

• Calories: 136.2
• Proteins: 20g
• Fats: 6.2g
• Carbohydrates: 0g

Ingredients

• Narsharab sauce: to taste
• Bluefish fillet: 500 g

Cooking steps

1. Heat a good heavy skillet for about five minutes. Completely dry without oil (this point is mandatory, this fish releases a lot of fat).

2. The fillet will be ready in about 25 minutes, cover tightly, set to low heat, do not peek, do not flip, nothing will burn.

   Required ingredients:

   • Bluefish fillet: 500 g

3. Cut into portions and add a few drops of narsharab sauce to taste.

   Required ingredients:

   • Narsharab sauce:  to taste