ו' תמוז התשע"א 7/8/2011 13 B&W - 13 KOSHER FOOD RECIPES FISH Bon Appetit Fish, Grilled Havana Style INGREDIENTS: 2 pounds fish filets, with skin on (Grouper, Salmon, Kingfish, Tuna, Tilapia) Marinade: 1/4 cup olive oil 6 garlic cloves 1 medium onion 1 tsp. cumin 1 tsp. oregano 1 tsp. nutmeg 1 tsp. salt 1/4 cup fresh cilantro Juice of one lime 2 tbsp. vinegar 1/4 cup white wine DIRECTIONS: Run all of the marinade ingredients through the blender until the onions are finely chopped. Place filets in a shallow dish and pour marinade on top. Marinate 2 to 4 hours in the refrigerator, but no longer! Otherwise you’ll have pickled fish! Make sure your grill is well oiled and the coals are hot and ready. Place the filets on the grill skin side up, just long enough to put some nice grill marks on the flesh. Then carefully use a steel spatula to flip the filets skin side down. Cover your grill and continue cooking until fish flakes with a fork. Keep an eye on them so they don’t burn! Salt and pepper to taste before serving. You can now get Telx support ABSOLUTELY FREE!!! Just refer a business account to us, and when he signs up for any level plan, you get a free month of support at your existing plan rate. To give us a referral just email promotions@telxcomputers.com, ll out a form online www.telxcomputers.com/Referral, or call us at 305-935-3876. This is a limited time o er, SO ACT NOW to start getting your EXCELLENT TELX SERVICE ABSOLUTELY FREE!!! THERE IS NO LIMIT TO YOUR BENEFITS! If you refer 3 customers, get 3 months FREE!!! Referred 5? Get 5 months FREE! Fish, CajunSpiced INGREDIENTS: 2 pounds fish filets, with skin on Cajun Spice Blend: 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. ground black pepper 1/4 tsp. cayenne pepper 2 tsp. paprika 1/2 tsp. garlic salt (I used 1/2 tsp. each salt and garlic powder) 6 tbsp. butter or margarine 4 filets from firm fish (they say cod, I’ve used plaice and salmon) 1/2 red pepper, sliced 1/2 green pepper, sliced 1/2 yellow pepper, sliced Fresh thyme sprigs to garnish (optional) DIRECTIONS: Mix all herbs and spices in a bowl. Dip fish fillets in spice mix to coat lightly. Heat 1/2 the butter in a pan and fry the peppers until softened. Remove peppers and keep aside. Add rest of butter or margarine to pan. Fry fish for 2 to 3 minutes on each side until cooked and browned. Do not worry if you double recipe and pan gets full of spice mix - it adds to the flavour. Serve garnished with pepper stripsthe dry ingredients. Add the dry mixture to the egg-honey mixture alternately with the cup of cooled coffee. Then grate the apple into the batter. Transfer the batter to the prepared pan and bake for 1 hour, until the cake springs back when touched with a finger. The ground nuts may be sprinkled on the batter before baking. Fish Fillets, Broiled INGREDIENTS: 1 lb. fillets white fish Branflake cereal crumbs Lemon pepper seasoning Dill weed Lemon juice Butter DIRECTIONS: Wash and pat dry the fillets, and place in your pan. Sprinkle lightly with the lemon juice, then sprinkle on the lemon pepper and dill. Liberally coat with the cereal crumbs (corn or bran work nice, but whatever plain cereal you have around the house is fine - no sugar or fruited cereals), then dot with butter. Broil for 5 minutes, watching so the topping doesn’t burn, and fish is flaky and opaque white. Serve with salad or hot veggie, and couscous. Angel Hair w/Smoked Salmon and Cream INGREDIENTS: 6 ounces angel hair pasta 1/2 cup heavy cream 1/2 cup milk 1/4 cup fresh dill, chopped 1/4 cup green onions, chopped 1-1/2 tbsp. capers, drained 1 tsp. lemon peel, grated 6 ounces smoked salmon, thinly sliced Sea salt Pepper, freshly cracked, for serving DIRECTIONS: Cook the pasta in boiling salted water until just tender. Drain well and return to same pot. Combine the heavy cream, milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat and simmer until sauce thickens slightly. Add sauce to pasta, and toss to coat. Add the smoked salmon and toss to combine. Season with sea salt and freshly cracked pepper and serve at once.
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