RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fish with Walnut-Cilantro Sauce - pareve
Peter Levitt, manager of Saul's Delicatessen, adapted this recipe from THE COOKING OF THE EASTERN MEDITERRANEAN by Paula Wolfert. Baked Fish with Walnut-Cilantro Sauce INGREDIENTS: 2 ounces (1/2 cup) walnuts Sea salt 1/2 teaspoon hot paprika 3 tablespoons olive oil + more as needed 2 garlic cloves, roughly chopped 1 cup chopped cilantro Juice of 1 lemon 4 fish fillets, 6 to 8 ounces each, preferably halibut or rockfish Freshly ground black pepper to taste Place the walnuts in a food processor. Add a pinch of sea salt and the paprika; process until chopped. Add just enough water to make a mixture that is creamy yet still has some texture. Transfer to a bowl. Heat 3 tablespoons olive oil in a small skillet. Add the garlic and saute until fragrant. Add the cilantro and cook for 1 minute. Add to the walnuts along with the lemon juice. Taste and adjust seasoning. If necessary, adjust sauce consistency with water. Season the fish fillets with salt and pepper; let stand for 20 minutes. Preheat the oven to 375 degrees. Heat a thin film of olive oil in a large saute pan over moderately high heat. Add the fish and saute until lightly colored on one side, turn the fillets over. Transfer the pan to the oven and bake until the fish is no longer translucent in the center, about 8 minutes depending on thickness. Serve with the Walnut-Cilantro Sauce. Serves 4. Source: "Saul's Plans Its Seder: Deli's Passover Meals Prove Popular" Janet Fletcher SAN FRANCISCO CHRONICLE (on-line edition), 4/16/97
