Georgian-Style Luccio alla Gardesana

Ingredients

In this Georgian adaptation, the traditional Italian Luccio alla Gardesana is transformed by incorporating Georgian spices and flavors. The original dish typically uses Italian herbs like parsley and basil, while the Georgian version introduces the unique blend of khmeli suneli, adding a new layer of complexity to the dish. Additionally, the Italian version often uses white wine in the sauce, whereas the Georgian-style recipe focuses on the richness of the tomato-based sauce. We alse have the original recipe for Luccio alla gardesana, so you can check it out.

• 4 lake fish fillets (trout or perch), skin-on 4 lake fish fillets (trout or perch), skin-on
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon khmeli suneli spice blend 1 teaspoon khmeli suneli spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes, tomato paste, khmeli suneli spice blend, paprika, dried oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
4. 4.
   Gently place the fish fillets into the sauce, skin-side down. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Serve the Georgian-Style Luccio alla Gardesana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If lake fish is not available, you can substitute with any firm white fish fillets.
• Khmeli suneli spice blend — If you can't find khmeli suneli, you can make your own blend by combining equal parts of coriander, fenugreek, marigold petals, and other aromatic herbs and spices.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the Georgian-Style Luccio alla Gardesana with a side of Georgian-style rice pilaf for a complete meal.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the sauce and simmer for an additional 5 minutes.

Serving advice

Serve the Georgian-Style Luccio alla Gardesana hot, accompanied by a generous portion of fluffy Georgian-style rice pilaf. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the fish fillets on a serving platter, spooning the flavorful tomato sauce over them. Sprinkle some fresh parsley on top for an attractive presentation. Serve the rice pilaf in a separate bowl alongside the fish.