One of the most intriguing grilled fish dishes I’ve ever enjoyed is a Georgian specialty called kolheeda. Named for a mythical gold mine in the Caucasus Mountains, kolheeda features a boned whole salmon trout stuffed with walnuts and dill, wrapped in grape leaves, and grilled. The grape leaves impart a delectable tartness to the fish, while offsetting the richness of the walnuts. They also keep the fish from drying out.
This recipe was inspired by Nancy and Gogetidze G