kosher fish recipes

Sweet & Tangy Fish with Saffron Rice for Shabbat or Jewish Holidays

1 Comment 18 June 2012

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Hi Marlene,
I am originally from Iran. I have been here in Los Angeles (CA) for over 24 years and married to my husband Richard who is American and Ashkenazie. I found out about your website from Pinterest. I saw some really cool pins from Jewish Hostess by other friends and I just loved them.
 With this Persian fish recipe, I like to pour the sauce over the fish 10 minutes before removing it from the oven and let it cook with the sauce so the sauce thickens and the fish will have a nicer orange flavor and color.
 Or I keep some of the marinade and let the fish cook in it so it stays moist then I boil the sauce longer to reduce down more and thicken it.
 I also think that if you want the sauce to thicken faster you can add corn starch to it (Dissolve a tsp of cornstarch in cold water and add the mixture to the sauce).
 You can also mix some flour with margarine in a small dish and add the mixture to the liquid for a richer sauce.
Let me know if you have any other questions.
 All the best,
 Sue Corn

Servings (3-4 people):
6 fish fillets

Ingredients for fish Marinade:

  • 1 cup orange juice
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Thyme Leaves

Ingredients for citrus sauce:

  • 1/4 cup orange juice
  • 1 tablespoon oil
  • 1 cup water
  • 1 tablespoon grated orange/orange zest
  • 1/2 cup brown sugar
  • saffron — Optional
  • salt, pepper, garlic powder — desired amount


Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.

Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 – 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.

While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.

I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.

When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.

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Your Comments

1 comment

  1. nehama says:

    but what kind of fish did you use???

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