A fish head is one of the symbols of the Rosh Hashanah meal, so why not add a fish dish to the menu? (photo from rawpixel.com)
Soon we will celebrate Rosh Hashanah, for which a fish head is a symbol of leadership (be the head and not the tail) and fertility. This is reason enough, perhaps, to include fish on the holiday dinner or lunch menus. If so, here are a few recipes you could try.
TUNA AIOLI
(8 servings)
2 cups mayonnaise
4 large minced garlic cloves
2 tbsp lemon juice
1/2 tsp dry mustard
2 10-ounce packages frozen Italian green beans
4 7-ounce cans drained tuna
2 20-ounce cans drained sliced beets
8 sliced carrots
2 thinly sliced red or white onions
- In a bowl, blend mayonnaise with garlic, lemon juice and mustard. Cover and refrigerate.
- Cook green beans following package directions.
- Arrange tuna, beets, carrots and onions on a serving platter. Serve with mayonnaise-garlic sauce.
FISH AND ARTICHOKE SALAD
(6 servings)
1 pound fish of your choice
1 cup pareve chicken soup (or vegetable stock)
1/2 cup dry white wine
1 14-ounce can drained and quartered artichoke hearts
2 tomatoes, cut into eighths
1/2 cup halved black olives
1/4 cup olive oil
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper to taste
a few lettuce leaves
4 chopped green onions
- Place fish, soup and wine in a saucepan. Bring to a boil. Turn off heat and let cool.
- Place fish in a bowl with artichoke hearts, tomatoes and olives.
- In a small bowl, whisk oil, lemon juice, parsley, salt and pepper. Pour over fish and toss to mix.
- Cover and refrigerate overnight or at least three hours.
- Line a bowl with lettuce leaves. Spoon in fish mixture. Garnish with green onions.
GRILLED SALMON SALAD
(8 servings)
8 centre-cut salmon fillets
1/4 cup olive oil
1/4 cup fresh lime juice
salt and pepper to taste
8 cups rinsed, dried and coarsely chopped arugula leaves
4 cups halved cherry tomatoes
1/2 cup diced red onion
salt and pepper to taste
2 tbsp olive oil
2 tbsp red wine vinegar
- Place salmon in a shallow dish. Combine oil, lime juice, salt and pepper and pour over salmon. Marinate in refrigerator 30 minutes, turn and continue marinating 30 minutes more.
- Oil a grill. Grill salmon, skin side down, 8-13 minutes, until medium rare.
- Meanwhile, combine arugula, tomatoes, red onion, salt, pepper, olive oil and wine vinegar.
- Place a salmon fillet in the centre of each dinner plate. Divide the salad equally and place each portion atop a piece of fish.
Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.