Since the zodiac sign for Adar is Pisces we present here a variety of fish dishes to suit every taste. Don’t just stick with salmon or tuna. Let’s try some adventurous recipes!
Flounder a la Mediterranean
This healthy simple baked flounder dish simulates the taste of the Mediterranean. Serve flounder with a flavorful white wine sauce starring plum tomatoes, chopped olives and onions, chick peas, and your favorite seasonings. A delicious healthy choice any time, it's also an impressive main dish for entertaining guests. Alternatively, substitute with sole, cod, tilapia or salmon fillet. Enjoy with mashed potatoes and a simple green vegetable salad.
- 4-6 slices flounder fillets
- 5 Roma (plum) tomatoes
- 2 Tbs extra virgin olive oil
- 1 tsp lemon juice
- 1 medium onion chopped
- 2 cloves garlic, chopped
- ¼ cup white wine
- ½ cup kalamata olives, pitted and chopped
- 1 cooked cup chick peas
- 6 leaves fresh basil, chopped
- Salt and Pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Cook chick peas according to package directions or use from a can. Chop tomatoes, and set aside.
Heat olive oil in a skillet over medium heat and sauté onion until tender. Stir in garlic and seasonings. Stir in tomatoes and cook until tender, about 10 minutes. Mix in wine, olives, chick peas and ½ the basil. Reduce heat allow to cook about 15 minutes.
While sauce is cooking, place flounder in a shallow oiled baking dish. .Drizzle with 1 teaspoon oil and 1 teaspoon lemon juice. Roll up the fillets and place in a pan. Broil in the oven 10 minutes per side, until fish is easily flaked with a fork
To serve cover with the sauce, and top with remaining basil leaves. Surround with chick peas
Bake 5 minutes in the oven until all ingredients are heated through. Serve with mashed potatoes.
Preparation 20 minutes
BEER BATTER FRIED FISH
This is one of my favorite fish recipes. Any fish tastes good in this batter, feel free to try it with sole, cod, tilapia or salmon fillet. Frying in the beer batter will yield a wonderful crust and moist tender fish. It is great for the occasional indulgence. The batter can also be used to coat onion rings or assorted vegetables like cauliflower, broccoli or sweet potatoes. The secret of it‘s success is the smooth batter and frying at high temperature.
- 6 tilapia fillet
- 2 cups flour +some for dredging the fish
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs, slightly beaten
- 2 cups beer or seltzer
- ½ cup salad oil
- Oil for deep frying
- Lemon wedges
Pat fish dry and coat fish with flour set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer (or seltzer) and 1/2 cup oil; beat well until smooth. Dip fish into batter, allowing excess to drip into bowl. Fry in deep pot allowing oil to heat to 375 degree oil until golden brown on both sides. Remove from pan. Drain on paper towels. Garnish with lemon wedges, serve with deep fried French fries and a tossed salad.
Prep time 20 minutes
Festive Baked Fish
This dish is sure to impress your guest. It can be beautifully presented in a large tray accompanied by a side dish of herbed rice and julienned vegetables
- 1 large white fish, red snapper or other favorite fish. Ask your fish monger to suggest the best one for this dish.
- 2 Tbs olive oil
- 1 lemon cut in slices
- 1 Tbs sesame seeds
- 1 inch (2 1/2 cm) piece ginger, peeled, cut into wafer- thin strips
- 1 red bell pepper, cut into thin strips
- 1 zucchini cut julienne style
- 1 medium carrot cut julienne
- 1 chili pepper thinly sliced
- 1/3 cup (80ml) soy sauce
- 2Tbs vinegar
- ½ cup white wine
- 2 shallots (spring onions), sliced diagonally, to garnish
- 2 cups steamed rice, to serve
Preheat the oven to 220°C.
Have your fish monger clean, scale and cut fish in half lengthwise, while leaving it whole. Insert lemon slices into the belly of the fish. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 30 minutes or until the fish is cooked through (the flesh will flake away easily when tested with a fork).
Meanwhile, in a frying pan place the ginger, chili, soy, vinegar and 2 tablespoons of water and the julienned vegetables. Cook over low heat until the vegetable have started to soften. Place the fish on a large platter and pour the dressing over top. Garnish with shallots and surround with rice. Bring platter to the table and serve individual portions accordingly, taking care to remove the spine with any bones of fish as you serve.
Preparation 30 minutes
Serves 6-8 depending on size of fish.
Cod a la Provencal
This fish recipe has a French flavour to it. It is made with fresh vegetables that add to the nutritious value of the dish while enhancing the taste of the fish. It can easily be on the table in 30 minutes. It strongly resembles the Mediterranean method of cooking.
Bell peppers, olives, and tomatoes give a burst of flavor to otherwise bland cod fish. Event though we present this recipe with bland cod any firm whitefish (such as white fish, halibut and grouper) may be substituted for the cod. Adapt the recipe size to suit your needs.
- 4 cod fish filets (about 4 ounces each)
- 1 red and 1 yellow bell pepper cored, seeded, and sliced into 1/2-inch strips
- 1 medium sweet onion, halved and sliced into 1/2-inch strips
- 5 whole cloves of garlic, peeled and chopped
- 1 Tbs extra-virgin olive oil
- 2 cups fresh diced tomatoes
- 12 kalamata olives
- 1 Tbs lemon juice
- ½ tsp lemon pepper seasoning
- ½ tsp red paprika
- ½ tsp oregano
- Kosher salt and black pepper to taste
Preheat oven to 450 degrees. Place cod fillets in a baking dish. Set aside. Spray a nonstick skillet with cooking spray. Sauté the onion and garlic over medium heat for about 5 minutes. Add tomatoes, olives, lemon juice, seasonings, salt and pepper to taste. Simmer for 5 minutes, stirring occasionally. Spoon sauce over cod and bake for 10 minutes longer. Garnish with parsley and lemon wedges.
Preparation 10 minutes
Baked Snapper in Vegetables
A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, Chilean sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with rice or couscous, or steamed broccoli, and a tossed salad.
- 4 red snapper fillets
- ½ Tbs fresh lemon juice (optional)
- 2 Tbs olive oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 5 tomatoes, chopped
- 2 Tbs capers, chopped (optional)
- ½ cup sliced black olives, drained
- ¼ tsp crushed red pepper flakes
Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in chopped tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 15 minutes.
Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Preparation 20 minutes
Sardines over Pasta
This super fast and easy dish is tasty for those that appreciate sardines, Using sardines with the bones is a hefty dose of Omega 3. Use the oil to heat the other ingredients. The leftovers taste great cold, too! Alternatively, you can use tuna for the more sensitive palates with delicious results.
- 1 (16 ounce) packages spaghetti
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 2 (4 ounce) cans sardines packed in olive oil mash slightly
- ½ cup seasoned bread crumbs
- ¼ cup chopped fresh parsley
- ½ red pepper flakes
- Ground black pepper to taste
- 1 tsp lemon juice
- Shallots (green onions) for garnish
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil, cover and keep warm.
Place olive oil from the can in a skillet, and heat over medium heat. Stir in the garlic, the bread crumbs, parsley and black pepper and cook just until bread crumbs are toasted, 2 to 3 minutes. Remove from flame.
To assemble: Dish the spaghetti into a bowl and add the sardines. Sprinkle sardines with cooked mixture sprinkle with lemon juice. Serve over the spaghetti and decorate with sliced green onions
Preparation 10 minutes