Sephardic Fish in Red Sauce

Ingredients Fish: 1 tbsp EVOO (Extra Virgin Olive Oil) 2 Tomatoes sliced 1 Red Pepper, cut in thinly slices ½ Head of Garlic, peeled and crushed 1 tsp Paprika Salt to taste 1 lb Fish (Salmo, Flounder, Tilapia) cut in chunks Sauce: ½ tbsp EVOO ½ cup Lukewarm Water 1 tbsp Soup Powder (optional) 1 ½ cup Cilantro, just the leaves discard the stems Salt to taste Preparation:

1) In a large skillet, heat olive oil. Add the tomatoes and pepper and sauté for 5 minutes. Add garlic and spices, and sauté for another minute. Be careful not to let garlic burn.

2) Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.

3) Combine the first 4 sauce ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro evenly.
4) Cook covered for 30 minutes uncovered for 10 minutes to let dry any remaining water left on the skillet.


*Recipe by Nechama Cohen, from the book Enlitened Kosher Cooking* 

Done! It's ready!

Pan-Seared Sesame Tuna

Ingredients:
1 Tuna Loin (the same cut for sashimi)
4 tbsp. Dijon Mustard
4 tbsp. White Toasted Sesame Seeds
4 tbsp. Black Sesame Seeds
Pepper to taste

Preparation:

1) Brush the tuna with mustard and let stand for a few minutes.
 2) Meanwhile, in a shallow dish, mix the sesame seeds and add the pepper.

3) Cover the tuna with sesame mixture, making sure to coat all sides evenly.

4) In a pan on medium, add 1 tsp of vegetable oil, cook for one minute each side ( add more time, depending on how cooked you like it).

Done! It's ready!

*Recipe of my Aunt Silvia Nahon

Salmon En Croute (Crusted Salmon

ingredients: 1 Onion, chopped 2 cups Mushrooms, chopped 3 tbsp Dill 3 tbsp Parsley 4 tbsp Lemon Juice 2 tbsp Dijon Mustard 2 Hardboiled Eggs, chopped 4 Salmon Portions 1 package Puff Pastry Pepperidgefarm (puff pastry) 1 beaten egg (optional)

Preparación:

1) Saute onion and mushrooms until the liquid dries. 2) Aside mix dill, parsley, mustard, lemon juice and boiled eggs. Then add the onion and mushrooms mixture. 3) In the same pan where you cooked the onion and mushrooms, cook the salmon portions, 3 minutes on each side.

4) Spread the puff pastry with a rolling pin until 1/2 inch thick.
5) Place 2 tablespoons of the mixture (on step 2) and a piece of salmon on top. Fold the dough into a pocket and seal using water.With a knife make 2 small cuts on top of the pocket.

6) Brush with the beaten egg (optional) and cook at 425 ° for 15 to 25 min. Until golden.

Done! It's ready!

Honey Mustard Salmon

Ingredients:

3 Salmon portion

1 Big Onion sliced
6 tbsp Honey
4 tbsp Dijon Mustard
1/4 cup Olive Oil
1/4 tsp Salt
Ground pepper to taste
3 tbsp Lemon Juice

Preparation:

Preheat the oven at 350ºF (180ºC)
1) Prepare the sauce with the mustard, honey, olive oil (a little), salt, pepper and lemon juice.
2) Soak the fillets in the sauce and arrange them in a Pyrex over the sliced onions.

3) Place in the oven, uncover, for about 30 minutes.

Done! It's ready!