Recipes for Shabbat Matot-Masei - Fish

Recipes for Shabbat

Fish

The biggest challenge, for me, of the 3 weeks and more specifically, the 9 days is not what you might think. This is the time of year that I actually have to stop myself from making TOO MUCH food.

Since I have to forgo meat and poultry on the menu I can let my creativity run wild with fish recipes. I use this time period to “try out” all the recipes in my “I haven’t gotten around to them” file. The following recipes feature recipes for tilapia, salmon, trout and tuna and run the gamut from “hummmm this may take a little time to wow, all I have to do is open the can of tuna and throw it together.

So what is Tilapia?

Tilapia (teh-LAH-pee-uh), sometimes referred to as St. Peter's fish or Hawaiian sunfish, is a farm-raised white fish with a delicate texture and sweet flavor.

ISLAND MANGO TILAPIA

4 Serrano chilies, seeded (yes these are hot so substitute something less fiery if you don’t care for watery eyes and a burnt tongue)

3 teaspoon minced garlic
2 large shallots, peeled
2 cup chopped peeled mango
1/3 cup cider vinegar
1/4 cup fresh orange juice

1 tablespoon chopped fresh or 1 teaspoon dried thyme
2 teaspoon olive oil
1/4 teaspoon salt
4 x (6-ounce) tilapia fillets
vegetable cooking spray

Combine chilies, garlic and shallots in a food processor, and process until minced. Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth. Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat.

Prepare the grill or broiler. Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango sauce. Makes 4 servings.

BROILED TILAPIA WITH SWEET POTATO CRUST AND VANILLA CREAM SAUCE (DAIRY)

Two 6 ounce tilapia fillets, seasoned with salt and pepper.

Filling:

3 sweet potatoes, cooked and peeled (14 ounces after cooking)
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon minced ginger

Crust:

3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter

Sauce:

5 tablespoons heavy cream
1 tablespoon pure vanilla extract
2 tablespoons water
Pinch of seafood seasoning or Creole seasoning

Place the tilapia in a greased 9X13 baking dish. In a food processor combine the 3 graham crackers, 1 cup of pecans and 2 tablespoons butter together and process a crumb mixture texture. Set the mixture aside. Place the sweet potatoes, juices, butter, salt and ginger together in a food processor and process until smooth. Cover the fish with the sweet potato mixture, and then sprinkle the pecan mixture over the sweet potato mixture. Broil the fillets until golden brown, approximately 4 to 6 minutes. In a 6 inch skillet, add the cream, vanilla, water and seasoning. Bring the mixture to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon. Pool the sauce on a plate, place the broiled fish fillet on top and serve. Makes 2 servings. This recipe can be doubled or tripled.

Tell me about Trout.

Trout is easy to cook, rich in omega three fatty acids, which lowers cholesterol as well as being full of vitamins A and D. Trout have been described as the quintessential low-fat, low-sodium food.

ASIAN TROUT BUNDLES

8 green onions, cut into thin diagonal slices
2 large sweet red pepper, cored, seeded, julienne cut
4 tablespoons soy sauce
4 tablespoons red-wine vinegar

4 teaspoons dark Asian sesame oil
4 teaspoons grated fresh ginger or 1 teaspoon ground ginger
2 tablespoons sugar
8 trout fillets
8 teaspoons sesame seeds

Heat oven to 425. Tear off four 14 x 12-inch sheets of aluminum foil. In a bowl combine the green onions, red pepper strips, soy sauce, vinegar, sesame oil, ginger and sugar. Arrange each fillet on a piece of foil. Spoon green onion mixture over top of each fillet, dividing equally. Sprinkle each fillet with 1 teaspoon sesame seeds. Fold top of foil over fish. Fold edges of foil over twice; crimp to seal tightly. Arrange packets on a baking sheet. Bake for 10-12 minutes or until foil is puffed and fish is cooked through. Serves 8

Salmon made simple

THAI SALMON IN FILO (DAIRY)

4 Sheets filo pastry
1 oz butter
1 teaspoon grated ginger
1 teaspoon minced garlic
1 green onion; finely chopped

1 tablespoon fresh coriander-- (finely chopped)
1 lime; zest and juice
Salt & pepper
2 salmon filets

Preheat oven to 350. Grease a cookie sheet with non stick vegetable spray or olive oil and set it aside. In a bowl mix together the lime zest and juice, garlic, spring onion, ginger and coriander. Set the mixture aside. Melt the butter or margarine. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold the short end of pastry over the salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter or margarine. Cook for 20-25 mins, or until brown and crispy. Serves 2.

HAWAIIAN SALMON WITH PINEAPPLE SALSA

Note about Spinach & Arugula

Often highly infested with thrips and aphids.

Only ‘Flat Leaf’ spinach is recommended because its flat surface lends itself to efficient washing. ‘Curly Leaf’ spinach is not recommended.

1. Soak the vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead lighting

Note about Lettuce

When lettuce is used, it must be cleaned and inspected very carefully to remove the small insects which often are present in its leaves. One recommended way to clean lettuce of insects is to soak it for not more than half an hour in salt water, and rinse it in fresh water before inspection.

6 fillets salmon, about 6 ounces each
2 teaspoon + 1 tablespoon olive oil; divided
4 teaspoons lemon juice; divided
4 teaspoons Minced fresh ginger; divided
1 medium yellow bell pepper diced 1 small red onion finely chopped
2 8 ounce cans crushed pineapple
1/2 cup golden raisins
1/4 teaspoons cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine

Rinse the salmon in cool water and pat it dry. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger. Coat both sides of fish with the mixture and refrigerate for up to an hour. While the fish marinates prepare the Pineapple Salsa. Heat the remaining oil in a medium skillet. Add the yellow pepper and onion and sauté until soft about 4 minutes. Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.

Combine the spinach and romaine and divide it among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Serves 6.

TEX MEX TUNA SALAD

Note about Lettuce

When lettuce is used, it must be cleaned and inspected very carefully to remove the small insects which often are present in its leaves. One recommended way to clean lettuce of insects is to soak it for not more than half an hour in salt water, and rinse it in fresh water before inspection.

2 Cans (6.5 oz): Solid white tuna in water, drained and flaked
1 teaspoon ground cumin drained
1/2 cup sliced black olives
1/2 cup sliced green onions w/tops
1/2 cup thinly sliced celery
3 cup tortilla chips shredded lettuce
2/3 cup chunky salsa
1/2 cup sour cream
sliced avocado, optional
chopped tomato, optional
additional sour cream for topping, optional

In a bowl combine the tuna, olives, green onions and celery. Add the salsa, sour cream and cumin; mix well. Line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional salsa; top with additional sour cream, avocado and chopped tomatoes, if desired. Serves 6.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.

Shabbat Shalom
Recipe Archive