Fluke with Lemon Vinaigrette

Makes 2 servings. 

Easy, light, and delicious this fish is very much a summer dish when paired with corn and other seasonal vegetables.

INGREDIENTS:

• 2 skinless, boneless fluke fillets, about 6 ounces each. 

LEMON VINAIGRETTE:

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly ground pepper

• Leaves from 3 tarragon sprigs, finely chopped

PREPARATION:

1. Pat dry the fish with paper towels and season lightly with salt and pepper.

2. In a small bowl combine the vinaigrette ingredients.

3. Place the fish in a Ziploc bag and pour the vinaigrette over the fish.

4. Refrigerate for a few hours. Before broiling, bring the fish back to room temperature.

5. Preheat the broiler.

6. To save time cleaning up, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with a piece of heavy foil, crimping at the corners so that the juices do not spill out.   

7. Place the fish with the vinaigrette on the foil.

8. Broil as close to the heat source as you can for 6 minutes, without turning.

9. The top will be lightly brown.   

Baked Salmon

Makes 2 servings. 

All of the ingredients for this simple and piquant dish will be found in your pantry.

INGREDIENTS:

• 2 skinless salmon fillets, about 6 ounces each 

MARINADE:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon lemon juice,

• 1 tablespoon whole grain mustard

• 1 tablespoon honey

• 1 teaspoon honey mustard

• 1/8 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat fish dry with paper towels and place in a Ziploc bag.   

2. In a small dish combine the marinade ingredients. Pour the marinade into a ziploc bag and coat the salmon on all sides with the marinade. Refrigerate for a few hours. 

3. Preheat the oven to 500 F. 

4. Bring the fish back to room temperature.  

5. Place the fish in an ovenproof dish lined with foil (honey tends to burn and I find it difficult to clean the dish afterward, therefore I like using the foil). 

6. Bake in the oven for about 8 minutes without turning. The inside should be opaque.   

7. Serve with the accumulated juices.  

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right after you remove it from the oven, and the fish will continue cooking. 

Branzino with Coating

Makes 2 servings. 

This branzino is well-flavored, nutritious and so easy to prepare. 

INGREDIENTS:

• 2 skinless branzino fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

COATING:

1. 2 tablespoons dukkah (See Note)

2. 2 tablespoons quinoa flakes

3. ½ cup loosely packed parsley, finely chopped

4. 3 tablespoons extra-virgin olive oil

5. 2-3 tablespoons lemon juice

6. Kosher salt

7. Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425F. 

2. Combine the coating ingredients. 

3. Pat branzino dry and season lightly with salt and pepper. 

4. Place in a lightly greased ovenproof dish with the tail tacked under and press the coating over the top. Bake for 10 minutes until the topping is golden and the inside is opaque.

NOTE:

Dukkah is a blend of chopped nuts, seeds, herbs and spices.

Dorade in a Coconut Tomato Sauce

Makes 4 servings.                                                                                                  

Dorade is a tender, delicate white fish, quite similar to red snapper or branzino. The sauce has a bit of a kick, and the cilantro gives it a beautiful appearance. The fish is prepared earlier in the day and the sauce can be made at the same time. Pair it with any rice.   

INGREDIENTS FOR FISH:

• 4 skinless Dorade filets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon curry powder

• 3 tablespoons lime juice

INGREDIENTS FOR SAUCE:

• 3 tablespoons extra-virgin olive oil

• 3 shallots, finely chopped

• 3 garlic cloves, finely chopped

• ¾ cup unsweetened coconut milk

• ½ cup chopped tomatoes (See Note)

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves, for garnish

PREPARATION:

1. Pat the filets dry with a paper towel and lightly season both sides with salt and pepper. In a small bowl, combine the curry powder with the lime juice and spread it over the fish.  

2. Place the fish in a zip-top plastic bag. Seal the bag and refrigerate for at least two hours. 

3. Before cooking bring the fish back to room temperature. 

4. Preheat the oven to 450 F. 

5. Heat the olive oil in a small saucepan. Add the shallots and garlic, and sauté, covered, over low heat until soft, about 5 minutes.  Add the coconut milk and chopped tomatoes. Bring to a boil, lower the heat and cook uncovered, for about 5 minutes to thicken the sauce. Season to taste with salt and pepper.

6.  Spoon some of the sauce into a nonreactive baking pan large enough to hold the fish in one layer.

7.  Place the fish on top and spoon the rest of the sauce over the fish. Bake for about 8 minutes, or until the fish has just turned opaque. If not completely cooked, cover it with foil for a minute and it will continue cooking.

.NOTE:

I use the Pomi brand chopped tomatoes from 100% fresh Italian tomatoes, which come in a carton. Leftover tomatoes can be refrigerated and even frozen.

Snapper with Olive Topping

Makes 4 servings.

This main course fish dish is simple, easy and tasty.

INGREDIENTS:

• 4 skinless snapper fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons lime juice

TOPPING:

• 4 sundried tomato halves packed in oil, cut into thin strips

• ¾ cup mixed pitted olives, cut into small pieces

PREPARATION:

1. Preheat the broiler.

2. Pat the fish dry with paper towels and season lightly with salt and pepper on both sides.

3. Place the fish on a foil lined broiling pan and sprinkle with the oil and lime juice.

4. Broil very close to the heat source for about 6 minutes, without turning, or until the inside is opaque.

5. Keep the TOPPING warm in a small skillet and scatter over the fish.

Glazed Salmon

Makes 2 servings.

Add this dish to your repertoire of salmon recipes.  It’s quick, easy, flavorful and good at room temperature as well, making it so convenient to serve on Shabbat. 

INGREDIENTS:

• 2 center cut skinless salmon fillets, 6 ounces each
• Kosher salt
• Freshly ground black pepper

MARINADE:

• 1½ tablespoons low sodium soy sauce
• 2 teaspoons mirin
• 1 teaspoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, peeled coarsely chopped and crushed to a paste with 1 tablespoon light brown sugar.
• 1 teaspoon grated ginger

PREPARATION:

1. Pat the fish dry with paper towels.
2. Place the salmon in a nonreactive dish. Season with salt and pepper.
3. Combine the marinade ingredients and coat the fish. Cover with cling wrap and refrigerate for a couple of hours.
4. Preheat the broiler.
5. Bring the fish back to room temperature.  
6. Form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out and place on a cookie sheet.
7. Place the fish with the marinade in the basket and broil close to the heat source (without turning) for about 7 minutes or until the inside has just turned opaque. If in doubt whether the fish is cooked sufficiently to your taste, take it out and cover it with foil, for 1 minute. The fish will continue cooking.
8. Serve with accumulated juices, if you like.

Fish in a Coconut-Curry Broth

Makes 4 servings.

I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.

INGREDIENTS:

• 13.5-ounce can coconut milk

• 1 cup vegetable broth

• 2 medium carrots, peeled quartered, coarsely chopped (See Note)

• 2 medium shallots, quartered, coarsely chopped

• 4 garlic cloves, quartered coarsely chopped

• 2 teaspoons curry powder

• 2 teaspoons turmeric

• ¼ teaspoon crushed red pepper

• 1½ pounds halibut, or other firm whitefish

• 1 teaspoon Kosher salt, approx

• Freshly ground black pepper

• 2 tablespoons lime juice, approx.

PREPARATION:

1. In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.  

2. Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.  

Fish:

1. Pat the fish dry with paper towels.

2. Cut into 1-inch squares and place in a bowl.

3. Season with salt and pepper.  

4. Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.

5. Season to taste with lime juice, salt and pepper.

Note:

I chop all the vegetables in a food processor. Be sure to quarter them first.  

Dukkah Crusted Salmon with Greens

Makes 4 servings.

Dukkah and Amaranth are a new spice and grain I recently discovered.  Dukkah is a blend of nuts, seeds and herbs.  Amaranth is similar to quinoa. It is gluten free, high in protein, fiber and minerals. I like the flavor and the crunchy texture.

I serve this dish, at room temperature, as a salad with slices of cucumber and radish on the side. Sometimes I divide the fillets into 2 pieces just for the look.

Please do not be deterred by all the information. The recipe is quite simple. The dressing can be used on other salads, and if you read the recipe carefully before you begin, you will realize that it is simple.

INGREDIENTS:

• 4 ounces baby kale, stems discarded or other greens, placed into a bowl and refrigerate, uncovered, until ready to use (See Note).
• Radishes, sliced
• Cucumber, sliced

DRESSING FOR GREENS:

• 1 small jalapeno (See Note)
• 1 clove garlic
• 1 teaspoon kosher salt.
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lime juice.
• Freshly ground black pepper

PREPARATION OF DRESSING:

1. Cut the jalapeno in half horizontally discard the seeds and slice very thinly.
2. Coarsely chop the garlic on a cutting board. Sprinkle with kosher salt and using the blade of a knife, crush the garlic into a paste.
3. Whisk all the ingredients and set aside.

COATING FOR THE FISH:

• ¾ cup Amaranth, popped (See Note)
• 2 tablespoons Dukkah
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 2 large egg whites, whisked
• 4 skinless center cut wild salmon fillets, about 6 ounces each
• 3-4 tablespoons extra-virgin olive oil.

PREPARATION OF FISH:

1. Combine very well the coating ingredients in a zip lock baggie (dukkah is quite salty, so it is important to combine it well) and spread it on wax paper.
2. Heat the oil over high heat in a large non-stick skillet.
3. Pat fillets dry, dip in the egg white and then press well into the coating.  
4. Sauté the salmon on high/medium heat for about 2 minutes on each side, or to your taste. I like mine medium rare. Remove fish to a platter lined with paper towel to stop the cooking and to absorb the oil.

To SERVE:

Toss the kale or the greens with the dressing. Place on individual plates, top with the fish and place radishes and cucumbers on the side.

NOTES:

It is best to refrigerate greens uncovered until they are ready to be dressed.

When seeding jalapeno peppers, I advise wearing plastic gloves to avoid irritating your skin or your eyes.

Amaranth is a whole grain which requires popping.  That can be made at any time and stored to have on hand.

DIRECTIONS FOR POPPING AMARaNTH:

1. Heat a small/medium non-stick skillet over high heat. Test if skillet is hot enough by adding a drop of water. Once hot, sprinkle a thin layer of amaranth on the skillet and keep on shaking it back and forth. The amaranth will begin to pop, so it is best to cover it.
2. Adjust the heat so that the amaranth does not burn. It will get light brown.  
3. Empty into a bowl as you do the next batch.  

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

• 1 teaspoon extra-virgin olive oil
• 6 center-cut skinless salmon filets, about 6 ounces each
• Kosher salt
• Freshly ground black pepper

DRESSING

• ¼ cup seasoned rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Leaves from 6 thyme sprigs

PREPARATION:

1. Preheat the oven to 250 F.
2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
5. Let cool completely.
6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
7. Cover the dish with wax paper, then foil, and refrigerate without turning.
8. You can keep the fish refrigerated up to 3 to 4 days.
9. Serve at room temperature.