Dish of Fish with Walnut Sauce
(click to enlarge)

Fish with Walnut Sauce
Georgia   -   Tevzi Brotseulis Tsvenshi

Serves:
Effort:
Sched:
DoAhead:  
6 app;  
***
1-1/4 hrs  
Best

This is an excellent cold appetizer that will delight people who like fish. The sauce provides a savory flavor that many will find hard to identify. Strength of fish flavor will depend on the fish you use, but for a cold dish it shouldn't be too mild. This recipe can be made a couple of days ahead and refrigerated.



1-1/2
a/r
a/r
a/r
a/r
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11
1
1/4
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1/2
1
1/2
1
1/2
1/2
1/2
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#




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oz
T
t
---
c
cl
T

c
c
T
---
Fish Fillets (1)
Salt
Pepper
Flour
Oil
-----------
Onions
Olive Oil ExtV
Salt
-- Sauce
Walnut Meats
Garlic
Salt
Chili, fresh (2)
Water
Pomegranate Juice (3)  
Tomato Paste
---------

Prep   -   (15 min (exclusive of filleting fish))
  1. Prepare FISH FILLETS as needed.
  2. Quarter ONIONS lengthwise and slice thin crosswise.
  3. Grind together Walnuts, Garlic and 1/2 teaspoon Salt. A mini-prep processor works well for this.
  4. Chop CHILI fine and mix with Walnuts, along with Water, Pomegranate Juice and Tomato Paste. Mix thoroughly.
Run   -   (50 min)
  1. Season Fish Fillets with Salt and Pepper. Lightly dust with Flour (I use Rice Flour).
  2. In a skillet, heat Oil and fry fish fillets until lightly browned and crispy on the outside. Drain on paper towels. Arrange them in a coverable flameproof casserole or similar (see Note-4).
  3. Heat Olive Oil in a sauté pan or similar and fry Onions over moderate heat, stirring often until uniformly golden. The small amount of Salt will help them fry evenly. Spread Onions over Fish.
  4. Pour Sauce mix over Fish.
  5. Bring to a boil. Cover and simmer another 3 minutes. Take off the heat and allow to cool. Refrigerate.
  6. Serve chilled.
NOTES:
  1. Fish Fillets:   This should be a fish that stays reasonably firm with cooking. The pattern recipe suggests Whitefish or Snapper, and prefers Snapper, though it is not a Georgian fish - because she likes it. I use Japanese Amberjack (skinned fillets), also not a Georgian fish, because it has the right cooking properties, is flavorful, firm and costs a lot less than snappers. Other Jacks and Pompanos would do fine also. For details see our Varieties of Fish page (very large page).
  2. Chili:   These can be Red or Green. Around here we all use red ripe Fresno chilis or green Serranos, but other reasonably hot chilis can be used. For details see our Chili Page.
  3. Pomegranate Juice:   This must be unsweetened juice. Unsweetened is usually available from Trader Joe's.
  4. Serving:   Since I will usually be serving this buffet style, I cut the fish into bite size chunks before placing it in the casserole.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required, tt=to taste

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