How to make a delicate pomegranate sauce for fish or meat

How to make a delicate pomegranate sauce for fish or meat

By 06/11/2013

As I was walking through the countryside near my parents house last week, I saw a beautiful wild pomegranate tree. I could not resist the temptation to grab a couple of fruits and suck their lovely little rubin pearls; I like their astringent and sweet taste. This autumnal fruit typical of Persia, Afghanistan and Mediterranean countries is so rich in vitamins and nutrients that can be considered a natural medicine.

Pomegranates are just in season now and they are often served in Italian restaurants too. I was quite curious when I went out for dinner and I was served fish carpaccio with pomegranates sauce which I thought went very well with the fish. Their astringent flavour cuts the taste of the fish beautifully.

pomegranate tree

A wild pomegranate tree in Friuli Venezia Giulia

It was easy to replicate this sauce at home. And that's what I did:

  • Prep Time : 20 minutes
  • Cook Time : 10 minutes



Cut the pomegranates in halves and squeeze their juice. You can take all the seeds out  and squeeze their juice in a potato ricer or, if you don't have one, you can just squeeze them like a lemon.

squeezing pomegranates

Filter the juice in a meshed strainer.

Put the juice in a sauce pan, add the corn flour, salt and pepper and water and bring to the boil. Stir all the time until the sauce has thickened. This will take no longer than a few minutes.

making the sauce

Now cook your fish. I have done salmon cooked in a pan with a little olive oil salt and pepper. Then put it on a plate over a bed of fresh salad (I have used radicchio) and garnish the dish with the sauce, some pomegranate pips and parsley. Finish it off with a touch of olive oil.

Salmon with pomegranate sauce

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8 Responses to How to make a delicate pomegranate sauce for fish or meat

  1. la cucina di Molly

    Che deliziosa ricetta, non avrei pensato di usare questo abbinamento, brava! Prendo subito nota, voglio provarla! Bella anche la presentazione! Un abbraccio!

  2. Louise

    Beautiful Alida. I love the Pomegranate Tree too. It must be spectacular to look at. How lucky you are to be able to just pick a few to take home.

    The sauce sounds delicious. I think it would be just perfect with Salmon.

    Thank you so much for sharing…

    • Alida

      Thanks Louise!

  3. Javelin Warrior

    What a wonderful sauce, Alida – I’m embarassed to admit I’ve never cooked with pomegranate but this sound so much tastier than the traditional squeeze of lemon over fish…

    • Alida

      Thank you Mark. I love using Pomegranates in cooking but I am new to it too.

  4. Angie@Angie's Recipes

    A fabulous sauce, Alida. But with a beautiful salmon steak like this, I don’t need a sauce at all.

  5. Steve Earley

    Two questions:

    1)I’ve got dwarf pomegranates so I’ll need to use more than three. How much juice in volume should I end up with before making the sauce.

    2)Corn flour – a little research shows that the term means different things in different countries. In the US would that be the same as corn starch, commonly used as a thickening agent?

    Very nice sight.


    • Alida

      Hi Steve,

      Unfortunately I don’t know the exact juice in volume. If your pomegranates are really small you could probably use 6 or you could add less corn starch (this is what you need to use)and see how thick your sauce gets and then add a little more until you get the right thickness and consistency.

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