Last year while in Bay Ridge, I picked up a bottle of pomegranate molasses to use in Middle Eastern and Persian dishes. Pomegranate molasses is essentially pomegranate juice that has been cooked and reduced down into a thick, sugary syrup. Admittedly, I’ve only used it twice outside of salad dressings I’ve whisked up. In an effort to find more things to use it for, I decided to apply it to the Arctic char fillets I purchased a couple days ago. So many broiled/grilled fish recipes use maple syrup or honey as the sweetener, but pomegranate molasses, with its own unique, distinct sweet-and-tart flavor, could easily shine on its own.
I decided to mix it up with olive oil, white miso, salt, pepper, and a touch of sugar, marinated the fish for a few hours in the fridge, and then broiled the fillets for 10 minutes. Fillets are always tricky to cook perfectly unless every part of the fillet is exactly the same thickness, which is oftentimes why center-cuts of fillets are in such high demand and sell out quickly, so I probably should have removed it after eight minutes, but even after 10, the center parts of the Arctic char were moist, juicy, with just the right level of sweet, tart, and savory.
This was a delicious use for pomegranate molasses and definitely one I’d keep on rotation for the future. I cannot say the same of all fish recipes/marinades I’ve previously used.