FISH RECIPES

SUSHI'S SALMON PATE
(Parve &\or Dairy)

INGREDIENTS:

1 & 1 1 large (16 oz.) + 1 small can of red salmon (check for kosher approval)
1 medium onion
1/2 cup boiling water
1.5 tbs. unflavored agar-agar gelatin like (check for good hecsher)
2 tbs. lemon juice
1/2 cup mayonnaise
1/4 tsp. paprika
1/2 tsp. dill weed (check for infestation)
1 cup milchig cream or 'parve' coffee creamer (make sure it is really 'parve')

DIRECTIONS:

Drain the cans of salmon, do not save the liquid, but keep the bones and skin. Prepare using a food processor fitted with metal blades, blend the onion, water, gelatin, and lemon juice. Add mayonnaise, paprika, dill & salmon. Blend. Add cream, and continue to blend. Pour into greased 6-cup mold. Refrigerate for 3 days.

When ready to serve, loosen the edge of the mousse with a knife, hold a warm damp cloth under the mold for a minute, and then invert on a serving plate.

ADDING CLASS: If you have a "fish" shaped mold, this is very attractive, decorate with olives and pimentos for eyes and scales, placed on a bed of lettuce.

NOREEN'S SHABBAT GEFILTE FISH

1 fish loaf (A & B or similar)
1 large onion
1 small can of mushroom buttons
1 jar of good marinara sauce

A. Keep fish frozen till ready to prepare
B. Place fish on a sheet of aluminum foil inside of a oven-tempered dish or pan .
C. Smoother fish with 1 layer of marianra sauce
D. Next layer, place the thinly sliced onion all over the top of the fish.
E. Surround the fish with one small can of either button or sliced mushrooms.
F. Add a small amount of marinara to cover and also blend in the mushrooms.
G. Cover tightly with the aluminum foil and bake covered at 350 degrees Farenheit - 1 hour.
H. Uncover and bake for an exta half hour.
I. B'TAYAVON!!!!!

GEORGE'S SPICEY FISH with PEPPER SAUCE

INGREDIENTS:

2 lb. fried or grilled fish, flaked
1 cup finely chopped onion
1 cup finely chopped green bell pepper
½ cup finely chopped coriander
½ cup ground pine nuts, almonds, and pistachio nuts
3 cups sesame paste sauce (Taratour)
1 tbs. dried coriander
dash ground paprika
½ tsp. ground chili (red pepper)
½ tsp. ground cumin
½ cup olive oil
½ tsp. salt

DIRECTIONS:

A. Fry in hot oil onion, bell pepper, and coriander until soft.
B. Stir in spices, salt and ground nuts.
C. Pour sesame paste sauce over the mixture,
D. Stir constantly on medium heat until oil bubbles appear and the mixture thickens.
E. Pour mixture in serving platter.
F. Garnish with fish flakes, lemon wedges, fried pine nuts and some chopped parsley.

LEORA'S GRILLED SALMON with ORANGE HOISIN SAUCE

INGREDIENTS:

1 1/4 lb salmon steak
1/4 cup orange juice
1 tbs. hoisin sauce
1 tsp. honey

DIRECTIONS:

A. Preheat grill or broiler.
B. Rinse salmon steaks with water and place in a non-metal container or plastic sealable bag.
C. Mix remaining ingredients either in a food processor, blender or by hand, and pour over salmon steaks.
D. Marinate mixture for 10 minutes.
E. Place salmon in broiler or on a medium-high heat grill, and cook for 6 minutes per side or until salmon is cooked through.

YIELDS: 3 servings.

BARUCH'S BRAISED SEA BASS with OLIVES & PEPPERS

INGREDIENTS:

2 tbs. olive oil
6 Chilean sea bass fillets, (~ 6 oz. each)
Salt and freshly ground black pepper to taste

SAUCE:

1 cup chopped onion
6 cloves garlic
1 cup diced red bell pepper
1 cup diced yellow bell pepper
20 pitted black olives - halved
20 pitted green olives - halved
2 tbs. capers, drained
3 tbs. chopped fresh parsley (check for bugs)
1 tbs. chopped fresh basil (check for bugs)
¼ tsp. red pepper flakes
½ cup white wine
½ cup tomato sauce
1½ cups fish juice "KOSHER"
2 tbs. fresh lemon juice
2 tbs. extra-virgin olive oil
chopped parsley for garnish (check for bugs)

DIRECTIONS:

A. In a large covered skillet, heat 2 tbs. of the olive oil over medium-high heat until almost smoking.
B. Pat the fish fillets dry and season with 1/8 tsp. each of the salt and pepper.
C. Sear the fish in the oil, without jostling, for 3 to 4 minutes, or until a nice brown crust forms.
D. Flip and brown the other side for about 3 minutes.
E. Remove to a plate and voce to keep warm.
F. Reduce heat to medium.
G. Add the remaining 3 tbs. olive oil to the skillet, and saut? the onion, garlic, bell peppers, olives, capers, 2 tbs. of the parsley, basil, red pepper flakes, and remaining ½ tsp. of slat and ¼ tsp. of pepper.
H. Cook, stirring frequently, for 4 to 5 minutes, or until the vegetables soften.
I. Pour in the wine, stirring well to dislodge any browned bits from the bottom of the pan, and continue cooking to reduce liquid by half, 2 to 3 minutes.
J. Add the Tomato Sauce, fish juice, and lemon juice.
K. Bring to a boil, then simmer for 10 to 12 minutes to thicken slightly and strengthen the flavors.
L. Return the fish fillets to the skillet with the sauce (see tip below).
M. Cover and braise gently over low heat until the fish is tender and opaque throughout, about 8 minutes.
N. Drizzle with the extra-virgin olive oil and garnish with the remaining 1 tbs. parsley before serving.

Chef's Tip

If your skillet is not big enough to hold the sauce and all the fish fillets, pour the sauce ina large baking pan, place the fillets on top and bake for 6 to 8 minutes in preheated 325 degree Farenheit oven.

YIELDS: 6 servings.