Pan Seared Tilapia
Pairing Kosher Wine with Fish
January 10th 2011By Jamie Geller
Jamie Geller is speaking with wine expert Jay Buchsbaum from Royal Wine. Last time, they discussed pairing wine with dairy pasta dishes. Today they are talking fish.
New World Gravlax
March 7th 2011By Eating Well
A play on the traditional Scandinavian recipe, serve gravlax on warm grilled flatbreads or go retro with yummy tea sandwiches. Thinly slice the finished salmon for canapès or layer it on warm grilled flatbread with a scattering of sliced sweet red onions, fresh salmon caviar and a dollop of good sour cream or crème fraîche. This salmon is also delicious when used to make those wonderful old-fashioned tea sandwiches with fresh herb butter and thinly sliced cucumbers.
Moroccan Grilled Salmon
March 7th 2011By Eating Well
A fragrant and flavorful kosher fish dish. Moroccan spices and tangy yogurt transform salmon from everyday into something exotic. Yogurt mixed with the classic ingredients for chermoulaa Moroccan spice mixserves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.
Miso Glazed Sea Bass
Memorial Day Doesn’t Have to Mean Meat – Try Heart Healthy Kosher Fish at Your BBQ
Mediterranean Baked Trout with Fennel Salad
Marinated Salmon chunks
May 11th 2011By PJS
Great for shabbat lunch starter, kiddush snack, good with a glass of Scotch.....
Mango Salsa
lazy mushroom onion tilapia
May 17th 2011By wendybhersh
I made this up when I looked at what I had in my pantry, but think, despite its convenience-food aspect, it's tasty.
Kosher Ingredient of the Month: Olive Oil – The 1 Ingredient for a Perfect Passover
Kosher Ingredient of the Month: Mint It’s More than Just a Garnish
Joy of Kosher’s Simply Delicious Summer Recipe Series
Herb-Crusted Salmon Cutlets
Grilled Salmon & Zucchini with Red Pepper Sauce
March 7th 2011By Eating Well
The only other thing you need for this meal is a baguette or maybe couscous. Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.
Greek Style Mahi Mahi
July 6th 2011By Jamie Geller
I’m not sure why this flavorful fish is not one of our everyday picks. It’s not too salty, or “too fishy” and has a moist, flaky texture with a tender, slightly sweet, mild flavor.
Fresh Tuna Nicoise Salad
Fish Fusilli
May 28th 2010By Jamie Geller
Fish and Chips
Feta Fish Bites
May 7th 2012By Jamie Geller
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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