Make the tahini sauce
Process the tahini, lemon juice, garlic, cumin, 1/4 tsp. salt, and 5 Tbs. water in a food processor until smooth, about 1 minute.
Make the nut-herb topping
In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with 1/4 tsp. salt and 1/8 tsp. pepper until well combined. Season to taste with additional salt and pepper, if necessary.
Cook the fish
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Lightly season the fish with salt and pepper. Put the fish in the skillet flesh side down and cook, undisturbed, until golden, about 2 minutes. Flip and cook until barely opaque in the center (use a paring knife to check), about 1 minute more.
Transfer the fish skin side down to a serving plate. Spread the tahini sauce over the top of the fillets, then sprinkle with the nut-herb topping and the pomegranate seeds. Drizzle 1/2 tsp. of the pomegranate molasses over each, and serve.
nutrition information (per serving):
38, Fat Calories
340, Saturated Fat
44, Monounsaturated Fat
13, Polyunsaturated Fat
Photo: Scott Phillips