Fish for shabbos - need ideas

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MiracleMama ↓

Tue, Dec 12 2017, 2:43 pm

Nobody wants gefilte.
I make a great salmon but we're all sick of salmon.
No fake crab/shrimp stuff.
We don't eat tilapia.
What's left that will be great at room temp for shabbos dinner?

mha3484

Tue, Dec 12 2017, 2:46 pm

This is really yummy and I have actually used a loaf of defrosted getilte for this. Once you add all the spices and make the sauce you would not be able to tell lol. https://theviewfromgreatisland.....cipe/

self-actualization ↓

Tue, Dec 12 2017, 2:47 pm

Sushi

Beer battered flounder (recipe on kosher.com). I made it and it was delicious.

I also make Moroccan flounder every now and then.

Also you can bake the gefilte roll in a loaf size pan covered with salsa - 350 for 2 hours.

33055 ↓

Tue, Dec 12 2017, 3:06 pm

Tuna steaks
Halibut
Sea bass
Flounder

↑ MiracleMama ↓

Tue, Dec 12 2017, 3:43 pm

Squishy wrote:

Tuna steaks
Halibut
Sea bass
Flounder

I loooove sea bass but never had it room temp, only straight from the oven or pan. It will be good room temp?

↑ MiracleMama ↓

Tue, Dec 12 2017, 3:46 pm

self-actualization wrote:

Sounds like a good option.

I'd love the beer battered too, but again, room temp/ fried food... is it okay?

↑ MiracleMama

Tue, Dec 12 2017, 3:48 pm

mha3484 wrote:

Gorgeous presentation, but a little too patchke for me.

↑ 33055

Tue, Dec 12 2017, 3:56 pm

MiracleMama wrote:

I loooove sea bass but never had it room temp, only straight from the oven or pan. It will be good room temp?

Absolutely delicious! I pan sear it.

↑ self-actualization

Wed, Dec 13 2017, 1:42 pm

Yes - it's good room temp. I leave on top of the oven and then before Shabbos I put the oven on time bake - so you do have some steam keeping the food warm but I wouldn't want it to dry out (by being in the oven). I actually do this with a lot of my delicate Friday night foods (like fried chicken or some meats).

finallyamommy

Wed, Dec 13 2017, 2:47 pm

We've had salmon every Shabbos for several years and aren't yet tired of it. The trick is to change up the recipe. Even using steaks vs. fillets (though I've never made salmon steaks) - but anyway, our current go-to recipe is to saute onions and tomatoes, then spice the salmon (salt and pepper at least, maybe garlic and basil too), and cover it with the vegetables, then bake at 400. The tomato juice keeps it from drying out.

You could also turn any fish into sushi. Or make a chowder if you do dairy Shabbos.

tichellady

Wed, Dec 13 2017, 3:01 pm

I love branzino and red snapper, but I’m not sure they would be good at room temperature. I do not like sea bass at room temperature.

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