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Serves/Makes: 2

Ingredients:

• 1 pound sole (flounder, fluke or small halibut) fillet
• 1 bay leaf
• 1 cup water
• 1 small onion, peeled and chopped
• 6 tablespoons white vinegar
• 3/4 cup minced cilantro
• Salt
• Freshly ground black pepper

How to cook Georgian Cold Fish in Cilantro Sauce:

• Season the fish with salt and pepper.
• Place it in a skillet with the bay leaf and water. Top with chopped onion. Bring to a boil.
• Reduce heat and poach, covered, for 8 - 10 minutes, until the fish is flaky.
• Transfer the fish and onion to a deep serving dish, reserving the broth. Cut the fish into strips. In a bowl mix the vinegar with 1 cup of reserved fish broth.
• Stir in the cilantro. Pour over the fish, cover the bowl, and refrigerate.
• Serve well chilled.

Notes:

The Georgian name for the Cold Fish in Cilantro Sauce recipe is Tevzi Kindzmarshi. This recipe is perfect for hot summers a dish that is cool and refreshing.

This recipe for Georgian Cold Fish in Cilantro Sauce serves/makes: 2

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Main Ingredient: Sole
Preparation Method: Poached/Simmered
Cuisine: Georgian