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What kind of FISH for Shabbos? (other than GefilteFish)

 
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Mishie




 
 
 


Post  Thu, Dec 07 2006, 10:28 am
I'm having guests for Friday night.
I want to make a good Fish dish, but not Gefilte-Fish.
I have Fillet of Sole
and Fillet of Merloza
(They are individual sized, as apposed to one huge fillet)

Can anyone suggest a nice, shabbosdik recipe for these types of fish?
(I think "breaded" is too week-day.... am I wrong?)

Thanks!!!
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Mitzvahmom




 
 
 


Post  Thu, Dec 07 2006, 10:35 am
I have a recipe at home that is really yummy! well my kids picked out the fish..

It has a bunch of veggies and some spices (G-d willing will post to night) if your interested

Basically cooks on the stove top..
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chocolate moose




 
 
 


Post  Thu, Dec 07 2006, 12:00 pm
steamed whitefish with lots of onions.
sweet and sour salmon.
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red sea




 
 
 


Post  Thu, Dec 07 2006, 12:52 pm
Nilus cooked in sauted veg and tomato sauce.
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Mevater




 
 
 


Post  Sun, Dec 17 2006, 12:50 pm
chocolate moose wrote:

sweet and sour salmon.

Is your recipe easy?
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chocolate moose




 
 
 


Post  Sun, Dec 17 2006, 4:20 pm
of course it's easy!
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Mishie




 
 
 


Post  Mon, Dec 18 2006, 3:10 am
Oh I forgot to tell you what kind of fish I ended up making for last Shabbos.

Well - I saute'd onions, zucchini and corrot with spices.

I used it as a filling. Rolled each piece of fish with filling and put a toothpick in, so it shouldn't open up while it was baking.

Made a delicious sauce to pour over the fish: Mustard, Mayo and lots of dill.

It came out SOOOOO Yummmmmmm!!!!

Everyone loved it, and asked for seconds. I will deff. make this again!!!
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chocolate moose




 
 
 


Post  Mon, Dec 18 2006, 10:14 am
Sweet & Sour Salmon

Sautee one or two onions in a big pot. Add a cup of sugar and cook until brown. Add a little oil if this makes you nervous. This will take 15 minutes or so.

Add four to six slices of salmon. Add 1/4 cup lemon juice, 1/4 cup vinegar, and three cups water. Add three bay leaves, a tsp salt, and about 6 tablespoons MORE sugar.

Let cook for about 40 minutes. Eat cold. Will stay good for 2 weeks in fridge!
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willow




 
 
 


Post  Thu, Dec 21 2006, 11:20 am
Mishie do you bake the fish with the sauce on it or is it for dipping agfterwards? Also do you bake it covered or uncovered?
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anuta




 
 
 


Post  Thu, Dec 21 2006, 11:29 am
I often make tilapia fillets for Shabbat this way:

Pour some Wishbone Italian dressing over them. Bake in the oven uncovered until done (15-20 min). Its very good cold, the sauce jells around it...
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Mishie




 
 
 


Post  Thu, Dec 21 2006, 2:16 pm
Quote:
Mishie do you bake the fish with the sauce on it or is it for dipping agfterwards? Also do you bake it covered or uncovered?


Yes, I baked the fish with the sauce on it. Uncovered.
It comes out SO good. The sauce kind of browns and becomes like a crust.

mmmmm..... my mouth is watering just thinking about it..... LOL
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