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

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Mishie ↓

Thu, Dec 07 2006, 7:28 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!!!

Mitzvahmom

Thu, Dec 07 2006, 7:35 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..

chocolate moose ↓

Thu, Dec 07 2006, 9:00 am

steamed whitefish with lots of onions.
sweet and sour salmon.

red sea

Thu, Dec 07 2006, 9:52 am

Nilus cooked in sauted veg and tomato sauce.

Mevater

Sun, Dec 17 2006, 9:50 am

chocolate moose wrote:

sweet and sour salmon.

Is your recipe easy?

↑ chocolate moose ↓

Sun, Dec 17 2006, 1:20 pm

of course it's easy!

↑ Mishie ↓

Mon, Dec 18 2006, 12:10 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!!!

↑ chocolate moose

Mon, Dec 18 2006, 7:14 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!

willow

Thu, Dec 21 2006, 8:20 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?

anuta

Thu, Dec 21 2006, 8:29 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...

↑ Mishie

Thu, Dec 21 2006, 11:16 am

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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