One of Georgia’s oldest traditional dishes, grilled trout with pomegranate juice is now popular again. The original recipe was a simple affair, fish and juice seasoned with spices.
- 1 kg (4) trout, divided into fillets
- 200 ml pomegranate juice, warmed
- 100 g onions, finely sliced
- 40 g walnuts, ground
- 30 g coriander / dill, chopped small
- 30 g flour
- 10 g black pepper
- 5 g salt
Combine the flour, herbs, seasonings and walnut. Dust each side of the fillets with this mixture. Cook the fillets on the grill until the surface begins to brown, turn over and cook the other side. Serve with pomegranate juice and onions.