Turkish Pan-Seared Sea Bass with Pomegranate-Walnut Sauce & Bulgur Pilaf

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 1 cup pomegranate juice, fresh or 100% pure
• 2 tbsp pomegranate molasses, concentrate
• 1/3 cup walnuts, finely chopped
• 1/4 cup dried apricots, diced
• 1 1/2 cups bulgur wheat, coarse
• 2 1/2 cups vegetable broth, low-sodium
• 5 tbsp extra virgin olive oil, divided
• 1 small red onion, finely diced
• 3 cloves garlic cloves, minced
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 1/4 cup pomegranate seeds, for garnish
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste
• 1/2 tsp sumac, optional garnish

Instructions

1. 1

   Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté red onion until softened, about 3 minutes.

2. 2

   Add garlic and cook 1 minute until fragrant.