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Jewish Recipes --> Recipes --> Fish

Mediterranean Fish
Source:
The New York Times Jewish Cookbook: More Than 850 Traditional & Contemporary Recipes from Around the World
Recipe Ingredients:
  • 1/4 olive oil
  • 1 cup finely chopped onion
  • 1 green pepper, cored, seeded and chopped
  • 4 individual fish steaks such as salmon, small fish fillet such as flounder, or small whole fish
  • salt to taste
  • Freshly ground pepper to taste
  • Cayenne pepper to take
  • juice of 1 lemon
  • 2 tomatoes, cored, seed, peeled and chopped ( about 1 1/2 cups)
  • 1/2 cup fish stock (see below)
  • 3 tablespoons tahini
  • 1/4 cup dry white wine
  • 2 egg yolks, lightly beaten
  • 2 tablespoons finely chopped parsley
  • 8 stuffed olives
  • 4 slices bread
  • vegetable oil for frying
  • 1 clove garlic, cut


The New York Times Jewish Cookbook

  1. Heat half the oil in large aluminum or enamelware skillet and cook the onion and green pepper until wilted.
  2. In another skillet heat the remaining oil and cook the fish, first on one side and then on the other, until lightly browned.  Transfer the fish in one layer to the skillet containing the onion mixture.  Sprinkle with salt, pepper and the cayenne to taste and half the lemon juice.  Spoon the tomatoes over the fish and add the fish stock.  Cover with aluminum foil or parchment and cook over very low heat 10-15 minutes.  Do not over cook.
  3. Combine the tahini and remaining lemon juice in a small mixing bowl.  Start beating with a whisk and add salt and pepper to taste.  Beat in the wine.  Carefully pour the liquid from the cooked fish into the tahini mixture and beat well.  Beat in the egg yolks and parsley and spoon the mixture over the fish.  Run the fish under the broiler until a brown glaze appears.  Scatter the olives over the fish.
  4. Meanwhile, fry the bread in oil and rub lightly with garlic.  Serve the fish toast while hot.

Fish stock - this simplest of stocks to make.  Simply cover a few very fresh, broken fish bones with water.  Add 1 small chopped onion, salt, pepper, half a bay leaf and 3 parsley sprigs and simmer 20 minutes.  Strain.

Brunch -- Fish -- Mediterranean -- Shavuot

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods