Trout in Pomegranate Sauce - Kalmakhi Brotseulis Tsvenshi
Trout in Pomegranate Sauce (Kalmakhi Brotseulis Tsvenshi)
The sour-sweet pomegranate sauce provides a pleasant contrast to the white tender flesh of rainbow trout. This dish would be an excellent choice for a romantic dinner. Serve with a salad and bread. The soft, pleasant dry white wine, Tsitska, from grapes cultivated in Western Georgia, is a great match for this trout dish.
Ingredients for Trout in Pomegranate Sauce
1 pound whole rainbow trout, cleaned
Coarse salt and freshly ground black pepper
2-3 tablespoons white flour
¼ cup olive or canola oil
Juice from 1 large pomegranate (see box) (or) ½ cup pomegranate juice
1 tablespoon chopped cilantro
2 garlic cloves, minced
3 tablespoons finely chopped red onion
Hot red ground pepper or cayenne to taste
1/4 cup pomegranate seeds for garnishing
Ingredients for Ninushka's Salad
1 pack Baby Spinach or Spring Mix (5 oz)
3-4 cucumbers, peeled and sliced
2 cups cherry tomatoes
2 red bell peppers (about 5 oz), trimmed, seeded and chopped
2 yellow bell peppers, trimmed, seeded and chopped
1 large red onion, peeled and finely sliced
1/2 cup sun-dried tomatoes
1 cup pitted Kalamata olives
Salt, fresh black pepper,
Olive oil and balsamic vinegar to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Balsamic Salmon
INGREDIENTS:
2 lbs Salmon filets
Olive oil
2 tsps Italian Seasoning
Salt and pepper to taste
2 tsps Onion powder
1 tsp Garlic powder
1 1/2 tsp Paprika
2 tsps Olive oil
⏬️
2 tbsp unsalted butter
2 - 3 cloves garlic minced
1/4 cup Vegetable broth
2 - 3 tbsps liquid honey
1 - 2 tbsps brown sugar
1/4 cup Italian Balsamic vinegar
1 1/2 - 2 tbsps Honey mustard
Black pepper to taste
Fresh basil for garnish
Sauces for fish
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Salmon dinner
Ideas for seafood dinner
Seafood dinner for 3 - 4 people
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Try this heavenly grilled trout salad
Seriously, this is the perfect spring lunch.
This grilled trout salad is a vibe, and the vibe is: ‘It’s spring, baby!’
Links to:
INGREDIENTS
350 g exotic tomatoes , sliced
2 stalks celery, sliced (and the leaves, to serve)
1 Mediterranean cucumber, sliced
2 ripe avocados halved
1 lime or lemon
Micro leaves, to serve
2 x 250 g rainbow trout portions
1 T olive oil
Sea salt, to taste
Tomato dressing
4 roasted tomatoes
3 T olive oil
1 garlic clove
1-2 T vinegar
Water, to loosen if necessary
Sea salt and freshly ground black pepper, to season
COOKING INSTRUCTIONS
1. Place a pan over high heat. Score the skin of the trout with a knife, sprinkle with sea salt and rub with olive oil.
2. Place in the hot pan, skin-side down. The secret to crispy skin is to not move the fish around in the pan. Allow the skin to crisp, it will naturally release from the pan when it’s ready to flip. Cook skin-side down for 4-5 minutes.
3. Flip and cook for another minute before removing to rest.
4. Blend all the ingredients for the salad dressing and season to taste.
5. Assemble the salad ingredients on a plate, top with a portion of trout and drizzle with roast tomato dressing.
* This dish can be served at room temperature or warm.
(Serves 2)
Feeling inspired? Shop seafood at Woolworths:
The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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Grilled Rainbow Trout with Apricot Salsa
Join IISG staff member Amy Shambach for another episode of Local Fish, Local Flavors as she guides us through how to make Grilled Rainbow Trout with Apricot Salsa using locally sourced trout. Find more recipes at EatMidwestFish.org.
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