Georgian Poached Fish with Pomegranate Sauce Recipe

This classic Georgian fish dish is simply made of butter-poached fish with pomegranate and a few fresh herbs. But boy, the simplicity of this dish doesn’t fall short on flavor. The natural aroma and flavor of the fish shine through since we’re using just a few ingredients for this poached fish recipe. Serve it with cherry tomatoes and grilled eggplant for a deliciously satisfying meal.

Tips on Making Poached Fish

Poached fish is a relatively easy dish to make. Some poach fish recipes make use of chicken stock, coconut milk, dry white wine, tomato basil sauce, or just plain water.  When done right, it gives you an amazingly tender fish that almost melts in your mouth. Here’s everything you need to know about how to poach fish.

  • The optimal poaching temperature of fish is 140 degrees F. This is just enough for the fish to slowly cook and tenderize. If you don’t have an instant-read thermometer, you’ll know that the liquid is ready if it is just steaming with very tiny bubbles.
  • It’s best to use thick, firm fish fillets like arctic char, cod, halibut, mahi-mahi, and salmon. Thin fish like tilapia and snapper fillets might not hold up very well, so keep an eye on them if you choose to poach these types of fish.
  • You can use either fresh fish or frozen fish fillets. For fresh ones, a cooking time of 5 to 10 minutes is enough. Frozen ones will need about 25 minutes. You know they’re done when the fish easily flakes with a fork.
  • Use enough poaching liquid to submerge the fish to ensure even cooking.
  • The dry white wine intensifies the flavor of this dish. But if you prefer a non-alcoholic option, you can just use all chicken stock.
  • For added flavor, you can add your preferred spices like bay leaf, grated ginger, red pepper flakes, a splash of lemon juice or lime juice, or garlic salt to the poaching liquid.
  • Lastly, this is how to choose a pomegranate easily: check if the color is a bright ruby red, the skin feels smooth and firm, and the fruit itself feels heavy. This indicates that it is juicy inside.
Georgian Poached Fish with Pomegranate Sauce Recipe

How To Make Georgian Poached Fish with Pomegranate Sauce

Make a tasty healthy meal with this Georgian poached fish. This version uses dry white wine and butter to poach mahi-mahi fillets. It comes with a sauce made with fresh pomegranates.

Prep: 5 mins
Cook: 20 mins
Total: 25 mins


  • 4 6-oz mahi-mahi fillets, or any choice of fish
  • salt
  • black pepper
  • 5 tbsp butter
  • ½ cup chicken stock
  • ¼ cup dry white wine, or more chicken stock

For Pomegranate Sauce:

  • 5 medium pomegranates, (about 8 oz. each), reserve ¼ cup seeds for garnish
  • 2 tbsp yellow onion, minced
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 clove garlic, minced


  1. Season the fish with salt and pepper on both sides.

  2. In a saucepan, prepare poaching liquid by combining butter, chicken stock, and white wine. Heat up to 140 degrees F.

  3. Slide the fish fillets into the poaching liquid. Add enough water to cover the fish, if needed.

  4. Cover and poach for 5 to 10 minutes for fresh fish, and up to 25 minutes for frozen fish, until the fish is fully cooked.

  5. Once done, serve on a bed of rice and vegetables, if desired.

  6. Drizzle pomegranate sauce or serve it on the side.

  7. Garnish with basil leaves. Enjoy!

Pomegranate Sauce:

  1. Cut the fruit in half. Squeeze the juice into a strainer and discard the hard white kernels.

  2. Boil the pomegranate juice for 10 minutes or until reduced almost by half. Add the onion, basil, coriander, and garlic. Let it cool.


  • Sugar: 49g
  • :
  • Calcium: 73mg
  • Calories: 589kcal
  • Carbohydrates: 68g
  • Cholesterol: 125mg
  • Fat: 20g
  • Fiber: 14g
  • Iron: 3mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 4g
  • Potassium: 1603mg
  • Protein: 38g
  • Saturated Fat: 4g
  • Sodium: 369mg
  • Vitamin A: 999IU
  • Vitamin C: 37mg
Nutrition Disclaimer

Commonly Asked Questions

What kind of fish is best for poaching?

The best fish for poaching are those that have firm flesh that does not easily break apart. Aside from those mentioned above, some other good options are tuna, monkfish, albacore, and turbot. Whole fish takes more time to cook, but it works as well.

What temperature should fish be cooked to?

Fish and most seafood are fully cooked when they reach the internal temperature of between 140 to 145 degrees F.

Can you overcook poached fish?

Yes. But poaching fish is actually so easy, it’s impossible to mess it up. As long as the poaching temperature doesn’t exceed 140 degrees F, the fish will still come out firm and perfectly cooked even when left a few minutes longer than needed. Overcooked fish breaks apart and turns very mushy.

Baked Dishes Recipes


This delicious Georgian poached fish with pomegranate sauce is easy to make, requires just a few ingredients, and can be ready in under an hour. Make this dish your new go-to for a healthy home-cooked dinner.
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