Georgian Cold Fish in Cilantro Sauce Recipe

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

The Georgian Cold Fish in Cilantro Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Georgian (more Georgian recipes)

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