ook in the pouches.
Fish -- Get a nice sheet of
Fish:
If your fish fillets are large, you need
Lightly coat a large frying pan with oil. Sear fish, skin-side down, for 7 mins, or until skin is crisp. Remove from pan and cover to keep warm.
Add tomatoes to pan and cook until softened. Add beans, lemon juice and stock. Bring to a boil then add olives. Cook, stirring, until hot. Stir in parsley.
Serve fish with bean mixture.
Preheat broiler.
Combine fish, lemon juice, chopped mint and honey. Season. Thread onto skewers alternating with peppers and olives. Broil for 6 mins, turning halfway, until lightly browned and fish is just cooked through.
Serve skewers with lemon wedges. Sprinkle with mint.
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
ach square. Top each with fish, sun-dried tomatoes, artichoke hearts
Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
Remove bay leaf and serve with Italian or sourdough bread.
Combine all marinade ingredients. Marinade fish fillets for 30 mins or more.
Remove fish from marinade. Heat oil in non-stick frypan and fry fish until cooked through.
about 15 minutes.
Place fish in a shallow baking dish
For the fish: Place an oven rack in
Saute the zucchini and garlic in a skillet that has been sprayed with cooking spray.
Saute until the zucchini is crisp-tender.
In a 9x13 baking dish place the zucchini and garlic evenly in the bottom.
Place the fish evenly on top.
In a small bowl mix the next five ingredients and pour over the fish, covering well.
Place in a preheated 400 degree oven and bake for 30 minutes, or until the fish flakes easily.
Sprinkle the cheese over the whole dish and return to the oven for 5 more minutes.
Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
Divide soup among serving bowls. Sprinkle with basil.
Put onion, celery and tops and parsley in an ungreased baking dish, then the fish, then salt and pepper.
Add cooking oil and paprika by sprinkling on top of fish.
Bake 10 minutes, then pour tomato sauce on and bake 30 to 35 minutes more.
(Try it served over white rice with broccoli on the side.)
Cut white fish into 1 inch pieces and
In a 1 1/2-quart microwave dish, add onion, oil and garlic. Cover and cook on High 3 minutes.
Drain. Add tomatoes, salsa and cinnamon over top of fish.
Cover and cook on High 3 to 4 minutes or until fish flakes with fork.
Cook onion and garlic in wine until soft.
Add bay leaf, clam juice, water and potatoes and simmer for 20 minutes.
Sprinkle fish with lemon juice and add to broth.
Continue to simmer for 5 more minutes.
Add tomatoes, capers and olives and simmer for 5 more minutes.
Add salt& pepper to taste and sprinkle with parsley.
ver potatoes and peppers. Season fish with remaining 1/8 teaspoon
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.