Rybnoye Satsivi Fish in Georgian Walnut Sauce
Experience the rich, aromatic flavors of Georgian cuisine with Rybnoye Satsivi, a dish that pairs tender poached white fish fillets with a luscious, velvety walnut sauce. This traditional recipe is a celebration of textures and spices, blending finely ground walnuts with fragrant coriander, earthy fenugreek, vibrant paprika, and a hint of dried marigold petals for a uniquely authentic taste. Balanced by a touch of red wine vinegar and gentle heat from chili powder, the sauce perfectly complements the delicate fish. Traditionally served at room temperature, this elegant dish is ideal for entertaining, offering a stunning combination of bold flavors and creamy, nutty goodness. Garnish with fresh cilantro and pair with crusty bread or rice for a truly unforgettable meal steeped in Georgian tradition. Perfect for fans of globally inspired recipes and unique fish dishes!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or halibut)
- 1000 milliliters water (for poaching fish)
- 1 teaspoon salt
- 1 piece yellow onion (medium-sized, finely chopped)
- 3 pieces garlic cloves (minced)
- 200 grams walnuts (blended into a fine paste)
- 1 teaspoon ground coriander
- 0.5 teaspoon ground fenugreek (optional but traditional)
- 1 teaspoon paprika
- 0.5 teaspoon dried marigold petals (or substitute with a pinch of saffron)
- 2 tablespoons red wine vinegar
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon chili powder
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
In a large pot, bring 1000 milliliters of water to a boil and add 1 teaspoon of salt.
Reduce the heat to medium and gently poach the white fish fillets for 8-10 minutes, or until the fish is cooked through and flakes easily. Remove the fish and set aside, reserving the poaching liquid.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
In a blender or food processor, combine the walnut paste, ground coriander, ground fenugreek (if using), paprika, dried marigold petals, red wine vinegar, black pepper, and chili powder.
Gradually add the reserved poaching liquid (about 300-400 milliliters) to the blender to create a smooth, creamy sauce.
Return the skillet with the onions and garlic to medium heat. Pour the walnut sauce into the skillet and stir well. Simmer for 5-7 minutes, adjusting the seasoning with salt and additional vinegar as needed.
Gently add the poached fish fillets to the walnut sauce, ensuring they are well-coated. Simmer for another 2-3 minutes to warm the fish through.
Remove the skillet from heat and let the dish cool to room temperature, as satsivi is traditionally served slightly chilled or at room temperature.
Garnish with chopped fresh cilantro before serving alongside crusty bread or rice.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.0 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
