Baked Mexican Fish
This fish is very flavorful and the recipe lends itself to any other type of favorite fish. In many home every meal starts with some type of fish. This one is easy to make and is very tasty.
- 4 tilapia fillets (1 lb./450 g) or any other favorite fish
- 1 tsp. paprika
- 1 tsp salt or to taste
- 2 tomatoes, thinly sliced
- 2 zucchini cut in rounds
- 1/2 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup homemade mayonnaise
- 1 lime, quartered
- 2 scallions
- 2 potatoes cooked and mashed
Heat oven to 450ºF.
Place fish in 9 x13-inch baking dish sprayed with cooking spray; coat fish slices with a mixture of paprika and salt, lime juice and garlic powder.
Top with tomatoes, onions, garlic and zucchini slices; drizzle with mayonnaise.
Bake 15 minutes or until fish flakes easily with fork.
Garnish with sliced scallions or red onion. Serve with mashed potatoes.
Prep Time 15 min.
Servings 4 servings, 1/4 recipe (358 g) each
Sweet Potato Toasts
This recipe is certainly going to hit the mark as an all year around keeper, for those that are aiming for a gluten free diet.
- 3 cups parsley, chopped
- 2 cloves garlic, minced
- ¼ cup raw almonds
- ¼ cup olive oil
- 1 teaspoon salt
- 4 eggs
- 1 Tbs olive oil
- 2 cups fresh endives
- 4 ounces feta crumbles (optional)
- 2 large sweet potatoes, sliced lengthwise
- Kosher salt, for garnish
Combine parsley, garlic, almonds, and olive oil in a blender and then blend until a creamy but not completely smooth.
Place sweet potato slices in toaster and cook on the ‘bagel’ setting or on the highest setting for 1-2 cycles until the slices are cooked-through.
While sweet potato is toasting, fry eggs in the olive oil according to preference (keeping the yolks intact).
Spread sweet potato toasts with olive oil, add ½ cup endives, then egg.
Sprinkle toasts with feta cheese and kosher salt flakes.
Serve immediately, eat, and enjoy!
These sweet potato toasts can be topped with your favorite condiments such as eggs, avocadoes, apples, or nut paste etc. Your imagination is the limit!
Preparation 10 minutes
Serves- 8 -10
Crispy Roasted Butternut Squash and Hazelnuts salad
Butternut squash is a winner in the Pesach kitchen, not as sweet as sweet potato but yet it has a pleasant taste and lends itself to many flavorful dishes from entrée to soup to side dishes. It is good just roasted plain or in a combination with other vegetable like the one bellow.
- 2 cups butternut squash, cut into ½ inch cubes
- 4 leaves Romaine lettuce torn in small pieces
- 1 Tbs olive oil
- 2 cups quartered potatoes
- 1 cup raw hazelnuts
- 1 Tbs lemon juice
- 1 Tbs olive oil
Preheat oven to 350F.
Place butternut squash on a roasting tray, toss with olive oil, roast 20 minutes or until brown and crispy. Allow to cool.
Meanwhile, combine potatoes and broth in a saucepan and bring to a simmer. Reduce heat to low and cover. Cook for 20 - 25 minutes, until cooked through. Mash it to a crumbly texture
Toast hazelnuts in a pan until fragrant but not browned.
Crush the hazelnuts until they are rough halves and quarters.
To assemble layer crumbled mashed potatoes add butternut squash, combine with other salad ingredients, adding spring onions and hazelnuts at the ends.
Dress with lemon juice, olive oil, and salt to taste.
Grilled Steak with Mashed Potatoes and Sweet and Sour Cucumber Salad
This delish steak gets rounded out with a super-easy sweet and sour cucumber salad.
- ¼ cup. vegetable oil
- 1/2 cup wine vinegar, divided
- 4 cloves garlic, minced
- 2 Tbs. freshly minced ginger
- 2 Tbs. honey
- 3 Tbs. oil, divided
- 1 1/2 lb. steak
- 1 tsp. sugar
- 2 Tbs paprika
- 2 large cucumbers, cut lengthwise, seeded, and thinly sliced
- kosher salt
- Sliced green onions, for serving
- cooked rutabaga or other mashed vegetable for serving
In a saucepan, bring rutabaga and 2 cups water to a boil, then reduce heat and simmer, covered, 30 minutes until tender. Add 1 tablespoon oil Remove from heat. Mash with a masher and season with salt..
In a large bowl, combine ½ cup salt, half the wine vinegar, garlic, ginger, honey, 2 tablespoons oil, and 2 tablespoons paprika. Pour half the sauce over flank steak and marinate 10 minutes. Reserve remaining half.
Make cucumber salad: In another large bowl, whisk together remaining wine vinegar, salt, oil, sugar, and some garlic salt. Stir in cucumbers.
Heat a grill or grill pan over high heat. Season steak with salt and pepper and grill 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain. Pour juices into small bowl of remaining sauce and stir to combine.
Drizzle steak with sauce and garnish with scallions. Serve with cucumber salad and mashed rutabaga.
preparation 20 minutes
Skirt Steak Simple and Easy
Skirt steak is the latest trend in my neighborhood. Everyone is nuts over it. It is actually not the most expensive piece of meat but when cooked right it is very flavorful. A meat lover’s delight.
Overcook it and it will become tough. Meat tends to be very salty so it is suggested that it be soaked for 30 minutes and the water discarded.
1 lb. skirt steak will feed four people so shop according to your needs.
- 1 large onion cut in slices
- 4 cloves garlic or garlic powder
- 2 tomatoes quartered
Cut onions in circles put into a baking dish, Chop tomatoes add to dish.
Put skirt steak over it and cover well and bake for 1 ½ hours @ 350.
Preparation 20 minutes .
Homestyle Beet Salad
This simple and tasty Homestyle Beet Salad is all about...you guessed it, beets!
A healthy mainstay in our Pesach repertoire this easy beet salad is great for Pesach and all year around. It freezes well and can be prepared in advance.
- 3 whole fresh beets peeled
- 1cup chopped onion
- 1 Tbs sugar
- 1 tsp salt
- 1 tsp black pepper (optional)
- 1 clove garlic, minced
- 1 cup red wine vinegar
Place peeled beets in a medium saucepan; add enough water to cover. Bring to a boil over high heat, then reduce heat to low and continue cooking 35 to 40 minutes, or until tender. Drain and let cool 10 minutes. Cut into quarters, then into 1/2‐inch cubes.
In a small bowl, whisk remaining ingredients; pour over beets and mix well.
Cover and refrigerate 4 hours, or until ready to serve.
When preparing beets, we recommend you wear disposable gloves so your hands don't get stained.
Homestyle Beet Drink
When Pesach comes we love this sweet and sour borscht just as a drink. Aside from the adults the younger generation has not developed a taste for it.
I cook up the beets peeled and add lots of water. When beets are soft we remove it from the pan, add sugar to taste and lots of fresh squeezed lemon juice.
This is our daily drink. Very refreshing.
Wishing all our readers a wonderful and meaningful Passover!