1,000 Jewish Recipes (193 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
A variety of kosher tortillas are becoming available in more and more markets. Often these are low-fat or even fat-free, and some come with herb, spice, or vegetable flavorings and in different colors. Use them to prepare these savory tacos with a healthy new twistâ I learned this from Chef James Boyce of the Azzura Point restaurant at Loews Coronado Bay Resort on Coronado Island near San Diego.
Instead of frying the tortillas, simply heat them briefly on the grill, or stuff room temperature tortillas with a hot filling. It's easier, quicker, lighter, and much more healthful than the usual tacos. Although this is a casual entree, it looks elegant when served, with platters of grilled salmon fillet, peppers, avocado, and tortillas and bowls of salsa. You can prepare your own salsa or purchase it ready-made.
2 tablespoons vegetable oil
1 large white onion, halved and sliced thin
4 red or green peppers, cut into
1
â
2
-inch strips
1
1
â
2
pounds salmon fillet
2 teaspoons fresh lime juice
1
â
2
teaspoon ground cumin
Salt to taste
A few dashes cayenne pepper or pure chili powder
4 flavored or plain flour tortillas
1 or 2 ripe avocados (preferably Haas), sliced thin
1 cup shredded iceberg lettuce (optional)
1
1
â
2
cups tomato or tomatillo salsa, or some of each
1.
Preheat broiler with rack about 4 inches from heat; or prepare grill. Line broiler pan with foil, if desired. Heat 1 tablespoon plus 1 teaspoon oil in a heavy skillet or sauté pan. Add onion and sauté over medium heat 5 minutes. Stir in peppers, cover and cook, stirring occasionally, about 7 minutes or until crisp-tender. Remove from heat and keep warm, covered.
2.
Meanwhile, sprinkle fish with lime juice, remaining 2 teaspoons oil, cumin, salt, and cayenne. Grill or broil fish on oiled rack or on foil-lined broiler pan for 8 to 9 minutes or until thickest part of fillet is less pink inside; check with a sharp knife. Cut each piece into 4 to 6 crosswise slices. Transfer to pan of peppers. Cover to keep warm.
3.
Either heat tortillas according to package instructions or serve them at room temperature. Serve platter of fish and pepper mixture with tortillas, avocado, lettuce if using, and salsa. To serve, spoon fish and pepper mixture onto a tortilla, top with avocado, lettuce if using, and salsa to taste, and roll up gently. Fold one end over to hold filling inside.
STEAMED AND POACHED FISH
Jews from both Turkey and Greece serve fish with a sauce of lemon and dill. Usually the sauce is thickened with eggs but I prefer this lighter dressing. It is perfect with the delicate flavor and texture of steamed sole and makes a terrific opening to a Shabbat dinner. You can also serve the sole and its vegetables hot, accompanied by small boiled potatoes or cooked rice.
3 tablespoons olive oil
6 ounces small mushrooms, thinly sliced
1 red bell pepper, cut into
1
â
2
-inch dice
1 small green bell pepper, cut into
1
â
2
-inch dice
Salt and freshly ground pepper, to taste
1
1
â
2
tablespoons strained fresh lemon juice
1
â
2
tablespoon water
2 tablespoons chopped fresh dill
1
1
â
4
pounds sole fillets
2 tablespoons chopped fresh Italian parsley
1
â
4
cup chopped green onion
2 large cloves garlic, minced
1.
Heat 1 tablespoon oil in a large, heavy skillet. Add mushrooms, peppers, salt, and pepper and sauté over medium-high heat for 7 minutes or until vegetables are just tender and any excess liquid evaporates; cover and reduce heat if vegetables begin to brown. Set aside.
2.
Make vinaigrette: Combine remaining 2 tablespoons oil with lemon juice, water, and 1 tablespoon dill in a small bowl. Whisk until blended. Season with salt and pepper.
3.
Run your fingers over fillets to check for bones; pull out any bones using tweezers or a sharp paring knife. Sprinkle sole on both sides with salt and pepper. Sprinkle lightly with about
1
â
2
tablespoon dill and
1
â
2
tablespoon parsley and fold each fillet in half. Sprinkle top with remaining dill and parsley. Set sole on top portion of a steamer over boiling water, cover, and cook over high heat about 2 minutes or until the thickest part of the fish is opaque inside; check with a sharp knife. Transfer to a platter and keep warm.
4.
Reheat vegetables over medium heat. Stir in green onion and garlic and cook 1 minute.
5.
To serve, transfer fish to plates, discarding liquid from their platter. Scatter vegetables over and around fish. Whisk vinaigrette, spoon it over fish, and serve.
Fish cooked with Sephardic flavors makes a delectable opening for a Shabbat dinner. This dish is also terrific for Shavuot or Sukkot.
1 cup
Fish Stock
or water
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 large cloves garlic, coarsely chopped
1
1
â
2
pounds ripe tomatoes, peeled and diced, or one 28-ounce can diced tomatoes, drained
Salt and freshly ground pepper, to taste
1 bay leaf
1 large sprig fresh thyme or
1
â
2
teaspoon dried thyme, crumbled
1
1
â
2
pounds cod fillet, cut into 4 or 6 pieces
1 tablespoon tomato paste
1
1
â
2
teaspoons fresh oregano or
1
â
2
teaspoon dried
2
â
3
to 1 cup pitted green olives, drained well
1.
Prepare stock. Then, heat oil in large deep skillet. Add onion and cook over medium-low heat, stirring often, about 5 minutes or until softened but not brown. Stir in garlic. Add tomatoes, fish stock, salt, bay leaf, and thyme. Bring to boil. Cover and cook over low heat 10 minutes. Add fish pieces. Cover and poach over low heat about 10 minutes or until fish can just be flaked with a fork. With a slotted spatula, carefully remove fish pieces. Discard bay leaf and thyme sprig.
2.
Simmer uncovered over medium heat, stirring often, about 10 minutes or until it is thick. Stir tomato paste into sauce until well blended. Stir in oregano and olives and simmer 1 minute. Remove from heat. Adjust seasoning.
3.
To serve hot, return fish to sauce in skillet, cover and reheat briefly; or refrigerate. Serve hot or cold.
Carp prepared in several different Jewish styles became part of classic French cooking. Four formulas for this dish, named
carpe a la juive
or Jewish carp, appear in Auguste Escoffier's
Guide Culinaire
, the definitive chefs' manual of haute cuisine, published in 1921. This recipe, inspired by a version flavored with aromatic vegetables and herbs, is still popular in French Jewish homes. I have followed the custom of many of today's cooks by reducing the amount of oil and eliminating the large quantity of flour.
French cooks include the head of the carp to flavor the liquid and help it to jell. If you want a jelled liquid but don't have carp heads, you can instead use fish stock made with halibut. The dish is flavorful whether or not the liquid sets. Instead of carp, you can make this dish with trout or with tilapia, a fish that is popular in Israel and is becoming widely available in American markets.
2 cups
Fish Stock
or water
4 small whole fresh fish, such as carp, trout, or tilapia, or 2 pounds halibut steaks
Salt and freshly ground pepper, to taste
1 or 2 tablespoons vegetable oil
2 medium onions, chopped
4 medium shallots, chopped
2 cups dry white wine
1 large sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
8 sprigs fresh Italian parsley, stems separated from leaves
4 large cloves garlic, minced
Cayenne pepper, to taste
1.
Prepare fish stock. Then, trim fish fins and tails. Rinse fish and set them on a plate. Season whole fish with salt and pepper inside and out; season steaks on both sides. Measure whole fish, or steaks, at thickest part in inches, and calculate 10 minutes cooking time per inch of thickness.
2.
Heat oil in a wide stew pan and add onions. Cook over medium-low heat, stirring often, about 5 minutes or until soft but not brown. Add shallots and cook 1 minute. Add wine, fish stock, thyme sprig, bay leaf, parsley stems, garlic, salt, and pepper and bring to a boil. Cook over medium-low heat 5 minutes. Add fish, cover, and cook over low heat, 10 minutes per inch. Whole fish is done when a skewer inserted into its thickest part comes out hot; steaks are done when their thickest part is opaque inside when they are checked with a sharp knife. Remove fish carefully to a deep platter with a slotted spatula.
3.
Simmer cooking liquid uncovered over medium heat until it is reduced to about 2 cups. Either strain liquid to remove pieces of onion, or leave them in and simply discard thyme sprig, bay leaf, and parsley stems. Chop enough of reserved parsley leaves to make 3 tablespoons. Add half the parsley to the fish cooking liquid. Season liquid with cayenne, and more salt and pepper if needed. Pour liquid over fish. Refrigerate at least 4 hours before serving.
4.
Serve fish cold, with a few tablespoons of the cooking liquid. Sprinkle generously with remaining chopped parsley when serving.
