Yom Kippur Break-fast – 8 Changes For a Budget-Friendly, Do-Ahead Meal

 
Yom Kippur Break-fast – 8 Changes For a Budget-Friendly, Do-Ahead Meal

September 26th 2009By Felisa Billet

 

White Fish With Herb Duxelle

 
White Fish With Herb Duxelle

April 8th 2010By joyofkosher

An easy and refreshing dish perfect for any meal that is healthy too!

 

Watermelon Mignonette Sauce

 
Watermelon Mignonette Sauce

July 4th 2011By joyofkosher

This elegant mignonette sauce is a great pairing over grilled salmon.

 

Warm Salmon Pasta Salad

 
Warm Salmon Pasta Salad

April 8th 2010By joyofkosher

Make it easy and healthy with Pasta and canned salmon, serve it warm for a nice change on pasta salad.

 

Walnut Crusted Salmon with Buttermilk Sauce

 
Walnut Crusted Salmon with Walnut Buttermilk Cheese Sauce

May 27th 2010By joyofkosher

Walnuts and salmon in this dish give you a well needed overdose of Omega 3's in a very tasty recipe.

 

Two Ways to Fill the Perfect Kosher Picnic Basket

 
Chive Biscuits

April 30th 2010By Jamie Geller

 

Two Terrific Tuna Casserole Recipes

 
tuna-noodle-casarole

December 21st 2010By Jamie Geller

 

Top 12 Tips For Coping With Fussy Eaters

 
Mni-Fish-Pie

October 25th 2009By Annabel Karmel

 

Tips for Cooking Fish

 
Cooked-Salmon

May 26th 2011By Jamie Geller

Dear Jamie, I love fish but I always seem to overcook it. How do I know when it’s done? Thanks, Linda, NJ Linda, this can be a tricky question when it comes to almost every protein -- poultry, beef and yes, even fish. There are a number of factors to keep in mind when preparing fish.

 

Tilapia With Cheesy Roasted Pepper-Chipotle Rice

 
Tilapia With Cheesy Roasted Pepper-Chipotle Rice

August 26th 2010By joyofkosher

 

Tampering with Traditional Fare

 
Tampering with Traditional Fare

December 31st 2009By Jamie Geller

 

Sweet and Spicy Seared Tuna

 
Tuna with zucchini saute

April 4th 2013By joyofkosher

Seared tuna served atop wonton wrappers and zucchini noodles a finalist in the 2013 Manischewitz Cook-Off.

 

Summer Recipe Series Week 5 Round-Up: Kosher Fish Recipes

 
parmesan-sun-dried-tomato-crusted-tilapia

August 9th 2010By Jamie Geller

 

Sugar-crusted Salmon with Grapefruit and French Green Bean Salad

 
Sugar-crusted Salmon with Florida Grapefruit and French Green Bean Salad

March 23rd 2010By joyofkosher

Salmon and Grapefruit combine to make this flavorful, sweet and tangy dinner.

 

Steamed Cod and Sundried Tomato, Olive Tapenade

 
steamed-cod-and-sundried-tomato-olive-tapenade

March 3rd 2014By MeganWolfRD

This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. In this recipe, olives, sundried tomatoes, garlic and white wine provide savory bursts of flavor. I serve this dish a bright green vegetable such as sautéed Brussels sprouts in garlic and olive oil, or just wilted kale.

 

Spicy Citrus Tilapia

 
Spicy Citrus Tilapia with Asian Noodles

May 10th 2011By Jamie Geller

Spicy citrus tilapia is cooked to perfection and served over a bed of onions for maximum flavor. Make this fish any night of the week and everyone will love it.

 

Smoked Salmon, Olive and Wild Rice Salad

 
Smoked Salmon, Olive and Wild Rice Salad

June 16th 2010By joyofkosher

If you like smoked salmon, you will enjoy this delicious salad perfect as an appetizer, or side dish to any meal.

 

Smoke Salmon

 

May 11th 2011By otto

 

Sesame Soy Salmon

 
Sesame Soy Salmon

March 5th 2014By MeganWolfRD

Salmon has a naturally strong flavor which holds up nicely against this savory marinade. Allowing the fish to marinate long enough helps to meld the flavors together for a cohesive dish. The addition of a crunchy vegetable base adds interesting texture and lots of flavor.

 

Sephardi Hot Spiced Fish

 
Sephardi spiced hot fish jewish cooking

May 2nd 2013By Ruth Joseph

I watched this Sephardi spiced fish recipe lovingly prepared in a warm Fez kitchen. It explodes with flavor, showing the Sephardis’ creativity in combining fruit, vegetables, and spices to enhance the flavor of the fish. Ask your fishmonger to prepare the fish for you by gutting it, scraping off all the scales, and removing the large backbone. Removing the head is optional