Adapted from a Longhorn Steakhouse recipe
Many say that this is the best of all marinades for salmon

Ingredients

2 tablespoons Bourbon
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon minced garlic

Directions

Mix all ingredients together.
Pour over salmon, seal is plastic bag or dish and refrigerate and let chill for 2 hours.

Notes

Grill or broil salmon as desired.

Recipe: Kosher, fish, parve

Adapted from Weight Watchers 50th Anniversary Cookbook

There's nothing more British than a piping hot fish fillet surrounded by crisp fries. We've done away with the deep-frying to make the dish healthier and easier to recreate at home. Our version uses panko and cornmeal in the crust for superb oven browning.

Ingredients

2 large (8 ounce) russet potatoes, scrubbed
1 teaspoon salt
¼ + ⅛ teaspoon ground pepper
⅓ cup panko
¼ cup cornmeal
2 large egg whites
1 tablespoon Dijon mustard
2 (8-ounce) tilapia fillets, each cut into 4 pieces

Directions

Preheat the oven to 475°F.
Cut each potato lengthwise into eight wedges. Place on a medium rimmed baking sheet; spray lightly with nonstick spray. Sprinkle with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper, and toss to coat. Arrange the potatoes in a single flat layer and bake, without turning, until the bottoms are deep golden and crisp, about 15 minutes. Turn the potatoes to the opposite cut side and bake until crisp, 10–15 minutes longer.

Meanwhile, to prepare the fish, spray another medium rimmed baking sheet with nonstick spray. Combine the panko and cornmeal in a food processor and pulse until finely ground. Spread the mixture on a piece of wax paper. Whisk together the egg whites and mustard in a shallow bowl.

Sprinkle the fish with the remaining 1⁄2 teaspoon salt and the remaining 1⁄8 teaspoon pepper. Dip each piece into the egg white mixture, then into the panko mixture, pressing to adhere. (Discard any leftover panko or egg mixture.) Place the fish on the baking
sheet and bake until the fish is golden brown and flakes easily when tested with a fork, 6–8 minutes.

Notes

4 servings

Per serving
(2 pieces fish with 4 potato wedges): 235 Cal, 4 g Total Fat, 2 g Sat Fat, 50 mg Chol, 847 mg Sod, 31 g Carb, 3 g Fib, 19 g Prot, 50 mg Calc.
PointsPlus value: 6.

Good idea
The Japanese-style bread crumbs known as panko have become so popular in the last few years that you'll now find them on the shelves of most supermarkets. Panko features large, airy flakes that cook up light and crisp, making them perfect for dishes like this.

Recipe, kosher, fish

Adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. According to Rabbi Twerski - do taste the marinade and adjust quantities as needed.

Ingredients

Marinade:
1 Tablespoon brown sugar
1 Tablespoon honey
Juice of 1 lemon
1-teaspoon kosher salt

Fish:
6 salmon fillet pieces 1 ½" each
1 medium onion, thickly sliced
1-cup water
¼ cup raisins
6 bays leaves
12 whole allspice

Directions

Prepare the marinade of brown sugar, honey, and lemon, salt.
In a 5-quart pot, boil water, add onion slices; boil for 3 minutes
Add marinade to water. Cook for 1 minute. Adjust seasonings to taste.
Cool. Add the salmon pieces and refrigerate for 3 hours.
Remove from refrigerator, and bring to slow boil. After 20 minutes add raisins, bay leaves and allspice. Cook 5 minutes longer.

Notes

Serve immediately- or let cool to room temperature. Store fish slices in
marinade in refrigerator for up to one week. Bring to room temperature
before serving.

6 servings

Recipe: kosher, fish, parve

Adapted from a recipe by Rabbi Abraham J. Twerski from "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor.
This recipe, using a loaf of frozen fish can be adjusted for taste. There are different regional varieties, just as there are varying Yiddish dialects. Russian, Polish, Hungarian, Galicianer. Some prefer sweeter, some more peppery. This recipe is basic.

Ingredients

4 cups water
1 loaf frozen gefilte fish
1 large onion, peeled, thinly sliced
3 carrots, peeled and thinly sliced
2 stalks celery
1 parsley root, peeled
2 teaspoons sugar
2 teaspoons kosher salt
½ teaspoon white pepper, or to taste
Fresh dill (optional)

Directions

Put the water in a large pot large enough to hold the loaf
Bring water to boil; add all ingredients, except dill. Bring to boil again. Cook for 1-½ hours. Add dill in last 10 minutes. Remove from water. Chill.

Notes

Makes 8-10 slices

Recipes: kosher, fish, parve

Adapted from Helen Nash's New Kosher Cuisine by Helen Nash

The pinkness of the salmon combined with the yellow of the mustard and the bright green of the chives make this dish beautiful as well as fragrant. I usually serve it at room temperature.

Ingredients:

1 tablespoon extra virgin olive, for greasing the baking pan
4 skinless center-cut salmon filets (about 6 ounces each)
Kosher Salt
Freshly ground black pepper

Mustard Sauce:
2 tablespoons Dijon mustard
1 tablespoon rice vinegar

Chive Oil:
1 bunch chives (about 1/2 cup), cut into pieces
1/2 cup extra virgin olive oil, chilled for 2 hours

Directions:

Preheat the oven to 250 degrees. Grease a glass, ceramic, or enamel-lined baking pan with 1 teaspoon oil.

Pat the salmon filets dry with paper towels and lightly season both sides with salt and pepper. Place the fish in the baking pan. Bake for 20 minutes.

To make the mustard sauce: In a small bowl, whisk the mustard and vinegar.

To make the chive oil: Put the chives in a blender with the oil and puree finely. Strain the oil through a sieve without pressing the chives.

To serve: Spoon a dollop of mustard sauce in the center of each plate and place the fish on top. Drizzle the chive oil around the fish.

Notes:

Yield: 4 servings

Recipes: Fish, Salmon, Sauce, Parve, Kosher

These poached balls of minced fish are also known as gefilte fish.

Quenelle Mixture

Poaching Broth:

3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1-teaspoon salt
1-teaspoon sugar
1/2-teaspoon white pepper

Dill Sauce:

3 cups mayonnaise
3 cups fresh dill, very finely chopped
1–2 tablespoons lemon juice
White pepper and salt, to taste

Red Pepper Sauce:

3 cups mayonnaise
10 strips pickled red peppers
1 teaspoon prepared white horseradish

Directions:

• Make quenelles: Heat oil and margarine and fry onions until just soft.

• Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more ice water if the mixture is too stiff.

• Using slightly moistened hands, shape into 1 1/2inches round or oval-shaped quenelles and refrigerate until firm.

Make Poaching Broth:

• Place all ingredients in a large pot and bring to the boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to the boil, drop in the quenelles and reduce heat.

• Simmer covered for 1 hour, gently stirring occasionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature.

• Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sieve, pour over the quenelles and refrigerate until ready to use.

Dill sauce: Blend all ingredients.

Red pepper sauce: Blend all ingredients.

Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

Serves 12

This recipe can be Passover friendly if matzoh meal is used.

by Susie Fishbein, KOSHER BY DESIGN COOKING COACH
Recipes, Tips and Techniques to Make Anyone a Better Cook

Although red snapper is hard to find these days, buy it when you do, and try it with this recipe. Purchase it with skin. It is fun and easy to pit the olives, just press each one on your cutting board with your palm and the pit pops right out.

Ingredients:

6 (6-ounce) red snapper fillets, with skin, or lemon sole, skinless
Fne sea salt
Freshly ground black pepper
All-purpose flour
3 tablespoons olive oil
1⁄2 cup white wine
15 Gaeta or kalamata olives, (1⁄3 cup) pitted, coarsely chopped
2 teaspoons capers, rinsed well, chopped
1 large beefsteak tomato, cut into 1⁄2-inch dice
8 fresh basil leaves, stemmed, finely chopped
Juice of 1⁄2 lemon
1 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
2 handfuls fresh baby spinach
Pine nuts, for garnish

Directions:

Cut diagonal score marks in the skin side of the red snapper fillets. Skip this step if using lemon sole.

Season the fish on both sides with salt and pepper. Dust both sides with flour, shaking off excess.

Heat the olive oil in a large (12-14 inch) skillet over medium heat. Add the red snapper, skin-side-down, in a single layer; you will need to do this in batches. Cook 2-3 minutes until golden brown. Flip each fillet to finish on the other side. Remove to platter, cover with foil to keep warm. Cook remaining fillets.

Add the wine to the pan, allowing it to bubble. Add the olives, capers, tomato, basil, lemon juice, oregano, red pepper flakes, and spinach. Cook until the spinach has wilted, about 2 minutes. Spoon this mixture over the fish.

Sprinkle with pine nuts.

Serve hot.

Notes:

Yield; 6 Servings

Recipes: Fish, Red Snapper or Lemon Sole, Kosher

Adapted from California Olive Ranch 

The beauty of this recipe is that it is delicious served either warm, at room temperature, or chilled. The technique of roasting fish in a very hot (450°F.) oven for approximately 10 to 12 minutes per inch of thickness is a foolproof method for cooking fish. Once cooked the fish is “dressed” with a bright mixture of chopped fresh herbs, lemon juice, orange and lemon zest, and bits of dried tomato moistened liberally with extra virgin olive oil. Use this preparation for any thick cut of fish: halibut, salmon, or Pacific cod will all work well.

Ingredients:

For the Fish:
4 pieces of boneless and skinless fish fillets, at least 1/2 inch thick or preferably thicker
2 Tbsp. California Olive Ranch extra virgin olive oil
Coarse salt and freshly ground black pepper

Herb Citrus Dressing:
1 Tbsp. small pieces (about 1/4 inch) dried tomatoes
1/2 cup California Olive Ranch extra virgin olive oil
1/4 cup fresh lemon juice
1 Tbsp. minced red onion
1 Tbsp. minced fresh mint leaves
1 Tbsp. minced dill
1/2 tsp. each grated lemon and orange zest
1/4 tsp. finely grated garlic
Lemon slices for garnish
Fresh herbs (parsley and dill) sprigs for garnish

Directions:

Preheat the oven to 450°F. Arrange the fish on a rimmed baking sheet. Sprinkle with salt and pepper. Drizzle each piece of fish with about ½ tablespoon olive oil. Roast the fish just until the center turns from translucent to opaque, about 10 minutes. Do not overcook. The residual heat will continue to cook the fish at it stands.

While the fish is roasting make the citrus dressing: Place the dried tomatoes in a small bowl and add about ¼ cup of boiling water; let stand 5 minutes. Drain and pat dry.

In a small bowl combine the olive oil, lemon juice, ½ teaspoon salt and a grinding of black pepper; whisk to blend. Fold in the onion, mint, dill, lemon and orange zest, garlic, and the tomatoes.

When the fish is baked, transfer it to a platter or individual serving plates. Stir the dressing with a fork and spoon it over the fish, dividing evenly. Garnish each with a lemon slice and a mint leaf of sprig of dill. Serve while warm or at room temperature.

Notes:

Yield: Serves 4

Recipes: Fish, Oven Roasted, Kosher

by Estee Kafra, Cooking with Color

What a great way to serve salmon, especially for a lunch meal. A wedge can be placed on each individual plate, with a slice of lemon and a small dollop of mayonnaise or tartar sauce at the side. This is a great way to stretch three servings of salmon into eight pieces servings.

Ingredients:

1 1/2 lbs salmon fillet (skin on)
1 small lemon
Kosher salt
Freshly ground black pepper

Crust:
1 cup flour
1/4 tsp salt
1/4 cup oil
1/4 cup very cold water

Filling:
1/2 cup light mayonnaise
2 Tbsp soy milk or milk
3 Tbsp Tofutti Better Than Cream Cheese (or cream cheese)
2 Tbsp flour
3 eggs
3 Tbsp fresh Italian parsley, finely minced
1/4 tsp salt

Directions:

Preheat oven to 400°F.

Rinse salmon and pat dry. Place salmon in a shallow baking dish and squeeze lemon juice over it. Sprinkle with salt and pepper. Cover tightly and bake for 20 minutes.

Meanwhile, make the crust: Mix flour with salt in a bowl, then add oil and mix with a fork. Add water slowly and mix until incorporated. Knead the dough with your hands until very well combined. Roll out the dough and, using your fingers, press into an ungreased 9-inch pie or quiche dish, smoothing and pressing together any holes that may occur.

When salmon is done (it may look slightly underbaked) remove the skin and discard. Place salmon in a bowl. Break apart with a fork and let cool.

Meanwhile, reset oven temperature to 350°F. Combine all the ingredients for the filling (except the salmon) and mix very well until there are no lumps.

Once the salmon has cooled, press on the salmon and drain any juices that may have gathered. (It is important to drain it well so the salmon won’t be too watery.) Crumble between your fingers until there are no large chunks left. Add the salmon to the filling and mix until combined.

Pour filling mixture into the prepared crust and bake for half an hour. Cut into wedges and serve.

Notes:

Yield: serves 8

Recipes: Fish, Salmon, Quiche, Kosher

by Alton Brown, Good Eats 3: The Later Years

It is interesting to note that like so many technologies perfected by the Japanese – transistor radios, trains, cell phones, peaches, coffee – tempura is actually a Western import.

Ingredients

5 ounces unbleached cake flour
5 ounces white rice flour
1 1/2 quarts vegetable oil
1 large egg, beaten
1 1/2 cups cold seltzer water
1/2 cup vodka
5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
Kosher salt
1/4 pound fresh green beans, trimmed
8 stems flat-leaf parsley
1 pound tilapia fillets, cut into 1-inch pieces
Ice

Soy Ginger Dipping Sauce (recipe below)

Directions

Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.

Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.

Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.

Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the fish.

Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately with Soy Ginger Dipping Sauce.

Cook's Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.

Notes:

Yield: 6-8 servings

Soy Ginger Dipping Sauce
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Directions:

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura. Yield: 1 cup

Recipes: Fish, Vegetables, Tempura, Kosher