> Holidays > Passover > Cookbook > Courses

Fish and Appetizers

May 9, 2009 | by

It's a big hit at our table and I'm sure it will be at yours as well.

    Eggplant Caponata

This can be served with the fish as an appetizer or with the meal as a salad. Although the list of ingredients is long, you just throw them all in a pot. So try it, it's a big hit at our table and I'm sure it will be at yours as well.


1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts
salt and pepper to taste


Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving.
Serves 12-16.

    Colorful Gefilte Fish Terrine

This is attractive, and delicious.


3 logs frozen gefilte fish (preferably Ungars), defrosted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried dillweed
3 carrots, peeled and grated
1 tablespoon prepared white horseradish


Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice.
Serves 24 –30.

    Tomato Basil Gefilte Fish

This is unusual and always receives raving reviews.


2 ounces sun-dried tomatoes
2 tablespoons olive oil
8 large onions, peeled and sliced
2 logs frozen gefilte fish (preferably Ungars)
1 (8 ounce) bottle tomato basil salad dressing


Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with boiling water. Set aside. Heat olive oil and gently saute onions until translucent, about 10 minutes. Spoon about half the onions into the bottom of 2 loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at room temperature.

Serves 16-20.

    Low Carb Gefilte Fish

Don't keep this dish only for the Sabbath and/or holidays. This tastes just as good as the high-carb version and it's almost "free" for any meal or snack.


For fish:
1 medium onion, peeled
1/2 small carrot, peeled
1 whole egg plus 2 egg whites
1 pound ground fish (carp, pike, whitefish, or a combination)
sugar substitute equal to 1/2 cup sugar, divided
salt and white pepper to taste
1-2 tablespoons cold water, added by drops
almonds, finely ground (optional)

For fish stock:
fish bones and head (this is what makes the stock gel)
sugar substitute equal to 1/4 cup sugar
2 leeks, trimmed and sliced in half lengthwise (see Tip on p. 42)
1 green pepper, seeded
2 celery stalks
1/2 small carrot, peeled
2 quarts water
2-3 cloves garlic, peeled
salt to taste


Place fish bones and head in a 6-quart pot. Cut green pepper, celery and carrot into large slices and add. Then add leeks, garlic and salt. Fill pot half full with water and bring to a boil.

To make the fish, put onion, carrot and eggs in a food processor or blender. Process until completely smooth. Add to ground fish, along with sugar substitute and seasonings. Mix, preferably with an electric mixer. Add drops of cold water and continue beating for a few more minutes until the mixture holds together well. There is no need to add matzo meal or breadcrumbs. If the mixture seems too loose, add finely ground almonds, 1 tablespoon at a time. Mix between additions, and stop once it holds together nicely. When using carp alone, you won't need any almonds. When combining different fish, the consistency may be looser and then you may need to add 1-3 tablespoons.

With wet hands, form mixture into medium balls and drop into the boiling stock, making sure they are covered. Add water if necessary.

Cover pot, lower heat and cook for 11/2 hours. Check every 15 minutes or so to make sure that there is at least 1-2 cups of liquid, adding water if necessary.

Cool. Remove fish and carrot with a slotted spoon and put in a container. Cover with the cooled liquid or place liquid in a separate container for garnish when serving. The fish stock will gel.

Serving suggestion:
Serve fish with a slice of carrot and horseradish, and/or with any dip in this book (see pp. 118-121). Dips can be served in a scooped-out cucumber cup.
12 servings.

    Mock Salmon Spread

2 1/2 lb. / 1 kilo Nile perch, flounder, sole, or baccala (whiting), cleaned
3/4 cup mayonnaise
3/4 cup tomato sauce or 5 fresh tomatoes, pureed
1 tsp. salt
1/2 tsp. pepper
1 t. sugar
2 t. (wine) vinegar
1 t. lemon juice
1 small onion, diced


Place the fish in a large pot with water to cover. Bring the water to a boil and cook the fish for 25 minutes. Remove any bones from the fish and place the flesh in a food processor together with all other ingredients except the onion. Puree this until smooth. Remove the spread and place it in a plastic container. Mix in the diced onion. Refrigerate overnight before serving.

Keep in mind that the horseradish root tends to lose some of its sharpness once it sits after being grated, so you could wait until the next day to adjust the seasonings.

Serve as a scoop on top of lettuce, with cucumber and carrot rounds for garnish.

Serves 6

    Nut-Crusted Baked Fish (Parve)

Nuts and fresh herbs give a flavorful boost to baked fish. Start with your choice of fresh fish fillets. Choose from walnuts, almonds, hazelnuts or pistachios. Match the nuts with herbs of your choice, such as parsley, cilantro, oregano or basil.


3 pounds (2 1/2 kilo) fish fillet (one whole fillet or pieces)
1 cup raw, shelled unsalted nuts
3/4 cup packed fresh herbs
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper to taste


Preheat the oven to 400 F (200 C).

Line a roasting pan or large cookie sheet with foil or parchment paper. Place the fish on the pan and pat dry.

Chop the nuts coarsely in a food processor. Add the herbs, olive oil, salt and pepper and process until the mixture forms a paste.

Spread the nut paste evenly over the fish. Bake for 15-25 minutes, until the fish is cooked through.

Serves 10-12


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