Fish with Pomegranate and Walnut Sauce

Tevzi Brotseulis Tsvenshi

Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

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.


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


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