Fish with Pomegranate and Walnut Sauce

Name: Fish with Pomegranate and Walnut Sauce (Tevzi Brotseulis Tsvenshi)
Yield: Serves 3 to 4
Cuisine: Georgia
Ingredients: ½ cup shelled walnuts; 3 tablespoons vegetable oil; 2 tablespoons tomato paste; ½ cup water; 1 large fillet of whitefish, red snapper, or other firm fish (1¼ pounds); 1 large garlic clove, peeled; 1 tablespoon minced hot red or green pepper; Salt; 2 medium onions, peeled and chopped; 2 tablespoons white flour; ½ cup unsweetened pomegranate juice (available at health food stores); Freshly ground black pepper; 1 tablespoon butter

Tevzi Brotseulis Tsvenshi

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

This excellent cold fish will have your guests guessing at the ingredients. I like to use red snapper, even though it is not Georgian; its firm flesh and succulent taste hold their own against the rich nut sauce.

Ingredients

1 large fillet of whitefish, red snapper, or other firm fish (1¼ pounds)
Salt
Freshly ground blac

Asia
Georgia
Fish course
Pescatarian

Method

Sprinkle the fish with salt and pepper. Dust both sides with flour. In a large skillet, heat the oil. Fry the fish, turning once, for 10 to 20 minutes, depending on the thickness of the fillet, until it is crusty and brown.

Meanwhile, sauté the onion in the butter over medium heat until golden, about 10 minutes.

Transfer the fish to a shallow flameproof casserole. Strew the cook