Tag archive for "kosher fish recipes"

Fish Fillets with Olives and Oregano

kosher fish recipes, kosher pareve recipes, kosher recipes

Fish Fillets with Olives and Oregano

No Comments 07 May 2012

Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

  • 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 very thin lemon slices
  • 1/2 cup dry white wine
  • 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
  • Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish
  1. Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
  3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
  4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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How to Make Cedar Planked Salmon- Video

kosher fish recipes, kosher pareve recipes, kosher recipe videos, kosher recipes

How to Make Cedar Planked Salmon- Video

1 Comment 27 April 2011

Now that I’ve had some time to recover from Passover cooking, I’m ready for some new kosher recipe ideas and new flavors for my kitchen.

This video will make you crave this salmon, prepared on a cedar plank embedded on a layer of scallions. The  cooked maple-ginger sauce glazes the salmon perfectly. The Mustard mashed potatoes are mouthwatering.  Great for a weeknight dinner and for entertaining a small crowd. Print and save this recipe for a Mother’s Day Lunch or a Shavuot Dinner!

Ingredients

  • 1 cup pure maple syrup
  • 2 tablespoons finely grated peeled fresh gingerroot
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons minced garlic
  • an untreated cedar plank (about 17 by 10 1/2 inches) if desired
  • a 2 1/2-pound center-cut salmon fillet with skin
  • greens from 1 bunch scallions
  •  

    Directions for this Kosher Recipe

  • In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
  • Buy untreated cedar planks at  Target.  Treated cedar planks may have flavorings that are unkosher, so unless you find them with a hashgachah stick with the ones from Target. You can also buy them from a hardware store.

  • Mustard Mashed Potatoes Ingredients *note-many  Sephardic Jews do not eat dairy and fish in the same dish or plate. Read more HERE or ask your rabbi.
    • 3 pounds Yukon Gold potatoes
    • 1 1/2 cups milk
    • 3/4 stick (6 tablespoons) unsalted butter
  • 3 tablespoons whole-grain or coarse-grain mustard
  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.

  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

    Read More
    http://www.epicurious.com
  • for more info on grilling on cedar planks
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    Honey and Ginger Salmon with Grilled Orange Slices

    kosher fish recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

    Honey and Ginger Salmon with Grilled Orange Slices

    2 Comments 25 April 2011

    This recipe is a perfect main course for Shavuot. Kids and adults will love this version of grilled salmon. Double or triple the recipe for a large crowd.

    • 1/3 cup reduced-sodium soy sauce
    • 1/4 cup  freshly squeezed orange juice
    • 1/4 cup honey (preferably from the health food store)
    • 2 green onions, thinly sliced
    • 1 tablespoon olive oil
    • 1 tablespoon kosher sherry or apple juice
    • 1 tablespoon minced fresh ginger root
    • 1 pound wild salmon fillet
    • one sliced orange
    1. In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.
    2. Line an 8-in. square baking dish with parchment paper; coat the paper with nonstick cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350 degrees F for 30-40 minutes or until fish flakes easily with a fork. The skin should slide off easily using a fish spatula.
    3. Place sliced oranges on a separate baking pan. Brush with orange juice and broil one or two minutes or until light brown and slightly crispy.
    4. Garnish salmon with sliced oranges. Enjoy!

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    Janet’s Crunchy Spiced Tilapia

    kosher fish recipes, kosher pareve recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

    Janet’s Crunchy Spiced Tilapia

    No Comments 03 January 2011

    Thank you Janet Harary for a new dinner twist on Tilapia!

    Kosher Recipe

    • 1 1/2 C flavored breadcrumbs
    • 1/2 tspn salt
    • 1/4 tspn paprika
    • 1/8 tspn black pepper
    • 1/2 tspn garlic powder
    • 1/3 C light mayonaise
    • 1/3 C spicey brown mustard
    • 6 Tilapia

    Directions for this Kosher Recipe

    1. In a bowl ,stir together the breadcrumbs and spice .In another flat bowl mix together the mustard & mayonaise

    2. prepare a tray with foil and spray with Pam .Heat oven to 375

    3. coat fish with mayo mixture and cover in breadcrumbs on both sides .

    4.Garnish with lemon slices and bake on tray for 45 minutes

    check out Tilapia with Mango Salsa at Gourmet Kosher Cooking!

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