• 2 lbs tilapia fillet ground
• 1 cup grated onion
• 3 eggs beaten
• 3 oz matzah meal
• Salt and black pepper to taste
• Fish stock to poach

Combine all ingredients except fish stock. Let fish mixture rest for an
hour, and then form into three-ounce balls or ovals.

Poach gently in fish stock for about five minutes, or until the internal temperature is 165F.
Cool down. If desired, thicken fish stock with gelatin.

Yield: About 12 balls

Source: David Poran of Balducci's (published in the NY Jewish Week)
 

Fish -- Gefilte Fish -- Shabbos