Grilled Trout in Pomegranate (Georgian Kalmakhi)

Method

1. 1Use 4 whole trout, gutted, 250–300 g each. Scale and rinse them (gut them if the fishmonger has not), then pat dry. Slash the sides, rub most of the salt and the pepper inside and out, and drizzle with oil. Dry skin plus oil means a crisp, non-stick grill.
2. 2Heat the grill or grill pan until a drop of water sizzles away instantly, about 5 minutes on high. Trout needs high heat to set the skin so it doesn't stick.
3. 3Grill for 5–7 minutes per side, until the skin is charred and the flesh at the backbone, seen through the deepest slash, is opaque and pulls away from the bone (63°C in the thickest part). Don't move it early — let the crust release on its own.
4. 4Meanwhile, warm the pomegranate juice with both garlic cloves, crushed, and reduce by half, about 8–10 minutes, until it coats the back of a spoon like a light syrup. Reducing concentrates the sweet-tart glaze.
5. 5Slice the onions thin, soak them in cold water for 5 minutes, then drain. Raw onion is the classic foil to the rich fish.
6. 6Plate the trout, spoon over the pomegranate reduction, and scatter with the onion, chopped cilantro, and pomegranate seeds.
7. 7Finish the trout with a pinch of the salt and serve hot, with any reduction left in the pan spooned over at the table.