Batumi Black Sea Fried Barabulka / Trout in Baje Walnut-Garlic Sauce – Authentic Georgia Recipe
Adjara coastal specialty pairing crispy fish with Georgia’s luxurious creamy walnut-and-garlic baje sauce.
- Country of Origin
- 🇬🇪 Georgia (Caucasus, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp pan-seared trout or red mullet fillets, Velvety cold/room-temp walnut-garlic baje sauce, Pomegranate seeds, Toasted walnuts, Garlic
Ingredients for Batumi Black Sea Fried Barabulka / Trout in Baje Walnut-Garlic Sauce (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-seared trout or red mullet fillets, prepped into bite-sized pieces
- 1.5 cups velvety cold/room-temp walnut-garlic baje sauce, washed and trimmed
- 1 cup pomegranate seeds
- 1 medium onion and 3 cloves garlic, finely minced with toasted walnuts
- 1.5 tbsp traditional Georgia seasoning (garlic, khmeli suneli, saffron/marigold, wine vinegar)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted walnuts for 2–3 minutes until softened and fragrant.
- Add crisp pan-seared trout or red mullet fillets and velvety cold/room-temp walnut-garlic baje sauce along with garlic, khmeli suneli, saffron/marigold, wine vinegar, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with pomegranate seeds and serve straight from the skillet.