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Fabulous fish recipes.
Fish is brain food – at least that’s what my Momma says. I think she’s referring to all those omega 3s and essential fatty acids that are supposed to feed your brain all the right things so your children will be brilliant. I could never understand how something called “fatty acids” could be good for you, but I don’t argue with my Momma. Of course, you could go for fish oil, but I say get it directly from the source!
Miso Glazed Sea Bass
This Asian-inspired recipe would pair perfectly with a lightly seasoned starch or veggie.
Ingredients:
Directions:
In a medium bowl, combine sake, mirin, miso, sugar and soy sauce and whisk to combine. Place fish and sauce in a large sealable plastic bag and marinate in the refrigerator for at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade and place on a greased baking sheet. Broil on high for 8 to 12 minutes or until just opaque in the center and lightly golden on top. Transfer to serving plates.
Red Snapper with Asian Noodles
This is a fabulous, refreshing change from the ho hum fish dinner. And it’s quick too.
Ingredients:
Directions:
In a small bowl, combine olive oil, lemon juice, honey, garlic powder, salt and cayenne pepper and whisk. Pour over fish filets in a shallow baking dish and cover with plastic wrap. Marinate for 30 minutes at room temperature or for up to 3 hours in the refrigerator.
Meanwhile, combine cucumbers and rice wine vinegar and marinate for 20 minutes.
Preheat oven to 400 F. Remove fish from marinade and place on a greased baking sheet. Bake for 15 minutes or until fish is flakey and firm.
While fish is baking, in a large bowl, combine cold noodles with sesame oil, soy sauce, lime juice and sesame seeds and toss to coat. Drain cucumbers and add to noodles.
Divide noodle mixture between 4 plates and top each with a snapper filet. Serve warm snapper with cold or room temperature noodles.
Spicy Citrus Tilapia
Ingredients:
Directions:
Heat olive oil in a large sauté pan over medium high heat. Add tilapia and cook 4 to 6 minutes or until golden brown. Turn fish and add onion. Cook 6 minutes more or until fish is cooked through and onions are translucent. Add orange zest and segments, red pepper flakes, salt and pepper and toss gently to combine. Garnish with chives for serving.
Mediterranean Baked Trout with Fennel Salad
Ingredients:
For Salad
For Fish
Directions
In a small bowl, combine fennel, capers, lemon juice, parsley and olive oil and set aside.
Preheat oven to 400 F. Lay trout on a greased baking sheet. Stuff each fish with slices of red onion, lemon, whole sprigs of parsley and oregano. Drizzle with olive oil and season with salt and pepper.
Bake 15 to 18 minutes or until fish is firm and flakey. Serve with fennel salad.
Avocado Stuffed Salmon with Wild Rice
I cannot believe it has taken me over 10 years to recreate this simple culinary wonder!
Ingredients
Directions:
Preheat oven to 400 F.
Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.
Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.
Meanwhile, heat rice in a sauce pan over medium heat. Add edamame, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.
Serve each salmon filet with ½ cup wild rice salad.