Venetian-Style Marinated Cooked Pompano Fillets

1 ½ pounds pompano fillets (about 4), skin removed
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
¾ cup extra-virgin olive oil
1 red onion, thinly sliced
1 teaspoon grated fresh ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon ground coriander
½ cup sherry vinegar or balsamic vinegar
2 sprigs fresh thyme
⅓ cup pomegranate juice or 3 tablespoons pomegranate molasses diluted with 3 tablespoons water
2 bay leaves
3 tablespoons golden raisins
3 tablespoons toasted pine nuts

Nutritional Information
- Nutritional analysis per serving (4 servings)
  791 calories; 61 grams fat; 11 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 34 grams protein; 85 milligrams cholesterol; 116 milligrams sodium

8 first-course or 4 main-course servings

Cut the fillets in half crosswise or on a diagonal. Season the fillets with salt and pepper and dredge them in the flour, shaking off any excess. Heat 1/4cup of the oil in a large nonstick skillet set over high heat. Working in two batches, brown the fillets on both sides, removing them from the pan when they are just slightly underdone. Drain the fillets on paper towels.
Wipe out the skillet and add the remaining 1/2cup of olive oil and the onion. Cook over medium heat, stirring occasionally, until the onion is wilted but not brown, about 10 minutes. Stir in the ginger, cinnamon, cloves and coriander and cook for 1 more minute. Add the rest of the ingredients except the pine nuts and cook for an additional 5 minutes. Let the mixture cool for 5 minutes, then season to taste with salt and pepper.
Transfer the fillets to a serving dish and spoon the onion mixture over them. Sprinkle with pine nuts, cover the dish with plastic wrap and refrigerate for 8 to 48 hours. Remove from the refrigerator about 1 hour before serving.