RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Italian Sweet & Sour Fish: Pesce al 'Ebraica - pareve
Here is another recipe that Pat Gold, z"l, collected; from "The World Of Jewish Cooking" by Gil Marks: PESCE AL 'EBRAICA (Italian Sweet and Sour Fish) According to Gil Marks, this is an ancient dish served on the Sabbath, Rosh Hashanah, and the meal preceding the fast of Yom Kippur. Ingredients: 6-8 small whole pan-dressed fish, such as red snapper or trout, or four pounds firm-fleshed fish fillets, such as sole, grouper, or haddock. 1/2 cup olive oil 1/4 cup wine or cider vinegar About 1 tablespoon sugar or honey 1/2 cup raisins 1/3 cup pine nuts 3 tablespoons chopped fresh parsley about 1/2 teaspoon salt Ground black pepper to taste 1. Preheat oven to 400 degrees. Oil a 13 by 9 inch casserole. 2. Arrange the fish in the bottom of the casserole. Combine oil, vinegar or wine, sugar or honey, raisins, pine nuts, parsley, salt, and pepper. Pour over fish. 3. Cover and bake 15 minutes. Uncover and bake, basting occasionally, until the fish is tender and loses its translucency, about 20 additional minutes. Serve hot or at room temperate. VARIATION: SOGLIOLA DI ROLLATINE OF SOLE Add 1 cup bread crumbs to the mixture. Spread a little of the crumb mixture over the fillets, roll up from the narrow ends, and place in the baking dish. Add 1 1/2 cups dry wine and sprinkle with the remaining crumb mixture.
