Recipes for Shabbat
Fish
By Eileen
Goltz
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.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
Perfectly Pareve.
© Eileen Goltz 2004
Shabbat Shalom
Recipe
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