Moroccan Fish

Nile perch, sliced, 3 cloves garlic, Sweet / Hot paprika, Cilantro (fresh), 4 tomatoes, 4 red peppers, ½ a cup of oil, Parve chicken soup powder, 1 small can tomato paste, Jalapeños peppers.

Gefilte Fish

Add the egg, salt, pepper and matzo meal and process until smooth. Set fish mixture aside while preparing the broth. Place all broth ingredients into a deep pot or Dutch oven. Bring to boil over a high heat; then lower heat and simmer until bouillon cubes dissolve.

Baked Fish in Kosher Salt

Wash fish with lemon. Place half the salt in a baking dish, just big enough to hold the fish. Place fish on top. Cover fish completely with the rest of the salt. Bake in pre-heated 400 degrees oven for 45 minutes. The salt will harden and make a crust. Once cooked remove the crust and the skin should come off.

Almond – Crusted Tilapia

Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.

Garlic-Herb Red Snapper

Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Grill fish, uncovered, over medium heat or broil 4-6 inches from the heat for 3 minutes on each side or until fish flakes easily with a fork.

Salmon With Dill

Preheat oven to 400 degrees F (200 degrees C). Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Sesame Seared Tuna

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.