Tag archive for "Parsley"

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

Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

kosher fish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, shavuot recipes and ideas

Quick and Easy Zaatar Grilled Tilapia with Mango Avocado Salsa

4 Comments 02 August 2011

Here’s a quick and easy way to keep that barbeque going- even during the nine days of Ab!

This easy grilled tilapia recipe was especially simple because the salsa and marinade ingredients are staples in my fridge.  By 4 o’clock the fresh fish was delivered to my home from I and D Glatt in Brooklyn, and I was able to have the first batch of grilled fish ready for the little ones that come off the camp bus at 4:20.

(Of course the day NEVER ends, being that color war  broke out today, and right after dinner we were off to buy BLUE TEAM face paint  from Michael’s Crafts…by the way- if you decide to shop there any time soon, make sure you print out your 20% off coupon!- I was the only one in the store that didn’t have one!!!! )

Enjoy this delicious recipe! Even the picky eaters loved it!!! Marlene

Try this Fish and Veggie Grilling Basket from Amazon!

 

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 2 squeezes of lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons crushed garlic
  • zaatar spice
  •  ground black pepper
  •  salt
  • 2 lbs tilapia,  or lemon sole fillets.

Mango Salsa:

  • 1 large ripe mango, peeled, pitted and diced
  • 1/2 red bell pepper, diced
  • Kernels  from one whole corn
  • 1 cubed avocado (add at the last minute with lemon)
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced (check out the video above- How to seed a chili pepper)
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste
 Directions
  1. Whisk together the extra-virgin olive oil, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a bowl. Zest one lemon, add the zest ,and then squeeze the juice from the lemon into the bowl. Add the tilapia fillets, coat with the marinade and let rest until salsa is chopped.
  2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley, and jalapeno pepper in a bowl. Add the lime juice, lemon juice and toss.Season to taste with salt and pepper, and refrigerate until ready to serve.
  3. Preheat an outdoor grill for medium-high heat, and light spray grill pan.
  4. Remove the tilapia from the marinade and discard marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Adapted from http://allrecipes.com

 

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Roasted Zucchini Chips

kosher recipes, kosher vegetable recipes

Roasted Zucchini Chips

No Comments 02 July 2010

This is a great side dish to a meat or dairy meal. It also looks great as a garnish to any type of fish. A mandolin will make the slicing of the zucchinis much quicker (make sure to wear a protective glove).

Serves 4-6                                                              

8 Medium sized green zucchinis

olive oil

Pam Olive oil

Kosher salt

Garlic powder

dried parley

parchment paper

mandolin for slicing

Instructions:

Slice the zucchinis on a mandolin on the middle setting. The zucchinis should be thin. Layer zucchini slices on a tray with parchment paper. Try not to overlap slices too much because you want them to cook evenly.

Add a general amount of pam and olive oil on both sides of zucchini slices.

Generously sprinkle garlic powder. Sprinkle dried parsley and season with salt to taste.

Roast on 425 watching closely. Zucchini slices are ready when they begin to toast and edges of slices start to curl up

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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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kosher meat recipes, kosher recipes

Kosher Contessa: Rack of Lamb Persillade

No Comments 17 March 2010

The Barefoot Contessa is one of the most talked about chefs nowadays. Her recipes are easy to do, and the end result looks as if you were slaving away in the kitchen. While many of her recipes mix dairy and meat, they can be adapted to fit our kosher lifestyle.

Rack of Lamb Persillade

Adapted from Barefoot in Paris

Persillade refers to a combination of minced fresh parsley and garlic that’s added to a dish near the end of the cooking.

Serves 4

2 racks of Lamb, Frenched

Good Olive Oil

2 teaspoons Kosher Salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh flat-leaf parsley leaves, rinsed well and dried

1 tablespoon chopped garlic (about 3 cloves)

4 tablespoons (1/2 stick) unsalted margarine, melted

1 cup matzoh meal crumbs

2 teaspoons grated lemon zest (2 lemons)

Directions

Preheat oven to 450 degrees

1. Place both racks of lamb in a roasting pan, fat side up. Rub the tops with the olive oil and sprinkle with the salt and pepper. Roast the lamb for ten minutes.

2. Meanwhile, place the parsley, garlic, and margarine in the bowl of a food processor fitted with the steel blade and process until finely minced. Add the matzoh meal and lemon zest and process for a second until combined. Taste mixture and adjust seasoning if necessary.

3. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Return immediately to the

oven and roast for another 15-20 minutes.

4. Remove lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

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