Tag archive for "Kalamata"

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes

Spicy Tilapia with Olives,Cherry Tomatoes, and Garlic

1 Comment 31 October 2012

Recipe from Laura Cohen adapted from Epicurious.

“This recipe came out so good…. i even love the topping for a pasta dish…My changes: I did half red cherry tomatoes and half yellow tomatoes for pretty color. I also added a splash of white cooking wine while I cooked the tomato mixture.”

Kosher Recipe Ingredients

  • 1/4 cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon dried crushed red pepper
  • 4 cups cherry tomatoes, halved
  • 1 cup Kalamata olives or other brine-cured black olives, chopped
  • 6 garlic cloves, minced

Directions for this Kosher Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until cooked, about 5 minutes per side depending upon thickness of the fish. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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Spicy Tilapia With Olives, Cherry Tomatoes and Garlic on Foodista

No Mess Fish in Parchment Paper

kosher fish recipes, kosher pareve recipes, kosher recipes

No Mess Fish in Parchment Paper

4 Comments 20 March 2010

This gourmet- practically fat-free recipe will be a hit with your family or for entertaining on the holidays. Because you dont even need a pot, its a no-brainer for weeknights. If you use this recipe for Passover, make sure your parchment paper is marked Kosher for Passover, as some have an invisible coating of flour on top.

Recipe Ingredients:

    1. Any flat fish such as fillet of sole or dover sole.
    2. Assorted vegetables such as  cherry tomatoes, french string beans, radishes, red peppers.
    3. Kalamata olives add great flavor.
    4. Lemon zest- check out the video for tips on zesting
  • Pour 1 teaspoon of olive oil on a 12″ round piece of parchment paper and spread with a brush.
  • Place fish skin side down
  • season with salt and pepper
  • surround with vegetables
  • add lemon zest on top
  • seal pouch  beginning from end that is toward you. Watch how Adam does it!
  • Make sure its an air tight seal.
  • Place on a sheet pan in a pre-heated 425 degree oven for 10-15 minutes.
  • It should be brown and puffy Enjoy!
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