This year for the jewish holidays I wanted to come up with a new starter instead of the traditional gefilte fish which not everyone in our family likes. One of my favorite new kosher cooking websites is joyofkoshercooking.com. I found this really creative twist on gefilte fish that is sort of like a crab cake and it was a huge hit. It was very easy and I will be adding it to my holiday menus in the future!

Ingredients:

1 loaf frozen gefilte fish defrosted (22 0z)

1/2 cup diced red pepper

1 small red onion diced

2 celery stalks diced

1 1/2 C mayo divided

4 T chopped dill

1/2 tsp salt

1/2 tsp pepper

1 egg

1 C coarsely crushed matzo (I used matzo farfel)

1 C canola oil

1 lemon juiced

4 T prepared horseradish

Preparation:

In large bol combine fish, peppers,onion, celery, dill, 1/2 C mayo, salt, pepper, egg, and matzo, and stir well to combine. With wet hands scoop 1/4 C and form into patties. Place on sheet pan and refrigerate for 30 minutes before frying.  Heat oil in a large saute pan over medium high heat. Fry patties in batches 3 to 4 minutes per side until golden brown.  In small bowl combine remaining 1 C mayo, lemon juice, and horseradish and stir.

To serve, plate 2 cakes on a small plate and garnish with 1 T sauce.

Read More »

My kids really love fish lately so I wanted to come up with some new ways to serve it.  I get bored so easily with eating the same thing over and over again.  Tilapia is a great fish to use for breading, it really holds up to flipping around in the pan.  This corn meal crust is very light and flavorful.  The tortilla chips add a nice extra crunch too.  The sauce is something I just whipped up using the ingredients I had on hand but I think plain salsa would be great or maybe a chili lime sauce.  Use the sauce sparingly, a little goes a long way!

Ingredients:

4 pieces of tilapia cut in half (separate thick and thin sides)
1/4 cup corn meal (or polenta)
1/4 flour
1 teaspoon onion flakes
1 1/2 teaspoons chili powder; divided
1/2 teaspoon paprika
1 teaspoon coarse salt; divided
1/4 teaspoon black pepper
6 crunchy taco shells, crushed
1/2 teaspoon cinnamon
1/4 cup prepared salsa
1/2 packet of ranch dressing. powder
1 tablespoon lime juice
2 tablespoons mayonnaise
1/4 cup vegetable oil for frying
fresh cilantro for garnish

Preparation:

Place crushed taco shells on a lined baking sheet.  Spray with non-stick cooking spray sprinkle crushed shells with 1/2 teaspoon salt, 1/2 teaspoon chili powder and cinnamon.  Toss to coat and spread evenly on baking  sheet.  Spray tops with a little extra non-stick cooking spray and place in 350 degree oven for about 10 minutes until chips just start to brown.

In a shallow bowl mix corn meal, flour, onion flakes, paprika, 1 teaspoon chili powder, 1/2 teaspoon salt and pepper.  Dredge tilapia fillets in corn meal mixture patting to coat evenly.  Heat oil in a large skillet on high heat.  When oil is hot add breaded tilapia fillets 3 or 4 at a time and cook for about 3-5 minutes on each side until they are golden brown.  Transfer to a plate covered in paper towels to drain excess oil.  Add a little extra oil to pan if needed and cook next batch of fillets.  Once all fillets are cooked cover with aluminum foil to keep warm or transfer to a lined baking sheet and place in a 200 degree F oven to keep warm.

In a small bowl combine, ranch dressing mix (powder), mayonaise, lime juice and salsa, set aside.

To serve add a small handful of tortilla chips on top of a fish fillet, sprinkle with a little chopped cilantro.  Serve sauce on the side or drizzle a little bit on top or on the side of each fish fillet.

Linked to This Chick Cooks
Read More »

 We seem to alway have fresh herbs and heirloom tomatoes on hand in my house lately.  So here is another healthy fish recipe that is big on taste without feeling guilty.  My 8 year old daughter loved this so much that she requested that I make it 2 days in a row.  Of course I happily agreed, especially since I did not really love the pictures I took the first time.  Round 2, much better light!

Ingredients:

1 lb Tilapia filets (4 filets)
2 tablespoons of fresh rosemary, chopped
2 teaspoons fresh garlic, minced
1 tablespoon extra virgin olive oil
1 pint of cherry or grape tomatoes, halved (I prefer heirloom)
Juice from half a lemon
salt and pepper

Preparation:

Preheat oven to 400 degrees F.  In a small bowl combine chopped rosemary and the chopped garlic with olive oil and stir to combine.  Place halved tomatoes in a baking dish and spoon half of the rosemary, garlic, oil mixture over tomatoes and toss to coat.  Lightly season tilapia filets on both sides with salt and pepper and then add to baking dish and spoon remaining rosemary, garlic, oil mixture over the fish and spread evenly.  Squeeze the juice from half a lemon over fish and tomatoes.  Roast in oven for 25-30 minutes. 

Read More »

I was looking for a new salmon recipe that would be "quick and easy" and I came across this recipe on a great blog that I visit, A Spoonful of Thyme.  This is a Dorie Greenspan recipe that also can be found on Dorie's blog, In the Kitchen and on the Road with Dorie  It's such a delicious recipe and so super easy to prepare, not to mention that it's light and healthy too.  I only made slight changes (omitting the thyme and adding chives in it's place, also I used black pepper instead of white)

Ingredients:

2 teaspoons extra-virgin olive oil (more to taste)
5-6 grape tomatoes, halved
About 6 basil leaves
One 5-ounce filet of salmon (skinless or not)
1/4 lemon
1/2 spring onion or 1 scallion (optional), finely sliced \
1 teaspoon chopped chives
Salt and freshly ground black pepper

Preparation:

Center a rack in the oven, preheat the oven to 475 degrees F and have a baking sheet at hand.  Cut a piece of foil that is large enough for you to lay out the ingredients, lift up the edges of the foil and seal the packet with an inch or two of air space above the fish.

Working in the center of the piece of foil, make a bed of basil leaves, keeping 1 leaf aside.  Sprinkle the leaves with a little salt and pepper, put the salmon over the leaves and season it with salt and pepper too.  (If the salmon has skin, lay it skin-side against the basil.)  Put the tomatoes on one side of the salmon and grate the lemon's zest over everything.  If you're using the spring onion or scallion, scatter the pieces over the fish and tomatoes.  Give the salmon a squirt of lemon juice, then cut two thin slices from the lemon and put them on top of the fish.  Top with one or two basil leaves and sprinkle with the chopped chives; moisten with olive oil.

Seal the packet, making sure it's airtight and that there's puff space between the fish and the top of its cocoon.  Put the packet on the baking sheet, slide the set-up into the oven and bake for 10 minutes, if you like your fish pink and slightly jiggly in the center (great for salmon); bake 2 minutes longer if you want your fish better done.

*You can either put the packet on a dinner plate and open it at the table, or  open the packet in the kitchen and arrange the ingredients on a plate.  If you plate the fish, you might want to finish the dish with a little minced basil or some snipped chives.


Read More »

Welcome back Sharon.....these quick tacos are not only super simple and fast to make but so delicious!


When I think of fast food, I no longer think of McDonalds. I now think of quick ways to put together dinners with items from my pantry or pre-made items from the grocery store.  This is one of those recipes that has become such a hit with my family and friends.  I've included a Mango Salsa recipe just in case you aren't able to find it at your local grocery store.

Ingredients:

1 piece of fried tilapia
1/2 bottle of horseraddish sauce
1 tub of mango salsa
Hard taco shells
Preparation:

Shred and mix the fish with the horseraddish sauce.  Heat in the micromave for a minute.  Stuff tacos.  Top with mango salsa.  You can serve these warm or at room temperature. 

Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped·        
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)·        
1 small cucumber, peeled and diced (about 1 cup)·        
3 Tbsp fresh cilantro leaves, chopped·        
3 Tbsp fresh lime juice·        
Salt and pepper to taste
Also good with diced red bell pepper and jicama.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Read More »

My childhood friend Denise (Ellen's friend too!), who by the way, we are still good friends with, gave us this recipe when we were in our 20's and it has been a big hit ever since. This came from her mother. My whole family makes this recipe. It is very easy. I think I like it so much because the bread crumb mixture reminds me of the topping to baked clams. Any flaky whitefish would be good with this recipe: fluke, flounder, tilapia, cod, etc. Salmon probably would be good as well.

Ingredients:

4 Fresh fish fillets
1 1/2 cups flavored bread crumbs
1/4 cup olive oil
2 tsp paprika
2 tsp garlic powder
1 whole lemon juiced (reserve some to squeeze on top of fish)
salt and pepper

Preparation:

Make a mixture of the flavored bread crumbs, paprika, garlic powder, lemon juice, and oil. With the oil, just add enough to make it stick together. The mixture should be the same consistency as a home made graham cracker pie crust.

Spray the bottom of a casserole pan with non stick spray. Place fish down in a single layer. Season fish lightly w/ salt and pepper and lemon juice..

Top w/ crumb mixture, pat down and cover fish totally (you shouldn't be able to see the fish underneath) with a thin layer. Bake at 375 degrees for approximately 20 minutes.
Read More »

Karen got this recipe from somewhere. Not sure how she came across it. I like this recipe because it is a little sweet and a little spicy. You marinate it in juice and put a rub all over and pop it in the oven. Easy!

Ingredients:

1/4 C. pineapple juice
2 T. lemon juice
4 - 6 oz salmon fillets
2 T. brown sugar
1 T. chili powder
2 tsp. grated lemon rind
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cinnamon

Preparation:

Put 1st 3 ingredients in ziploc bag and marinate for 1 hour. Preheat oven to 400. Discard marinade and combine sugar and next 5 ingredients in bowl then rub all over the salmon. Put salmon in heavy baking dish for and bake in oven for 12 minutes or until salmon is done.

Read More »

Another childhood blast from our past recipe.  Our Mom used to make these all the time and she served them with pasta with red sauce.  They have stood the test of time and I make these on a regular basis for my family too.

Ingredients:

3 eggs
2 - 6 oz cans of pink salmon (skinless & boneless)
2 stalks of celery diced small
1/2 an onion diced small
6 slices of bread (white or wheat), no crust, cubed
salt and pepper to taste
Vegetable oil for frying

Preparation:

Cut celery and onion into small dice.  Drain salmon, place in medium size bowl and break up with a fork.  Add celery and onion to salmon and combine.  Remove crust from bread, cube and add to salmon mixture.  Add 3 eggs and with a fork mix until combined well. Season with salt and pepper to taste.  Heat oil in large non-stick skillet and with your hands form salmon mixture into small patties and fry on both sides until golden brown.  Drain on paper towel and sprinkle with kosher salt.  Serve hot.
Read More »