Fish: Salmon w/Plums - pareve

Posted by : Lita Lotzkar

Float sweetly into Pesach with a nouvelle fish recipe

By Zillah Bahar

As we approach Pesach, I thought I'd provide you with more fish recipes.
Joan Nathan obtained the recipe for Pescado con Abramela (Greek fish with
plum sauce) for "Jewish Holiday Kitchen" from a Sephardic rabbi's wife in
Seattle. 

PESCADO CON ABRAMELA

Serves 4 to 6

 6 or 7 greengage plums, peeled and diced
 4 tomatoes, peeled and diced
 1 Tbs. fresh parsley
 juice of 1 lemon
 1 tsp. sugar
 salt and pepper to taste
 2 pounds salmon steaks

Simmer the plums and tomatoes in a saucepan, covered, until soft, about 20
minutes. Do not overcook. Remove from heat and add parsley, lemon juice,
sugar and salt and pepper to taste, then stir. Preheat oven to 400 degrees.
Let mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to
20 minutes. Let cool and chill. Serve cold as an appetizer or as a main
course.

Variation: To make the fish with rhubarb sauce, combine in a saucepan 2 cups
sliced rhubarb, 1/2 cup tomato sauce, 3 Tbs. oil, 1 tsp. sugar, salt to
taste and 1/2 cup water. Bring to a simmer. Continue simmering for 30
minutes, or until rhubarb is tender. Preheat oven to 400 degrees. Let
mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to 20
minutes. Let cool and chill.

Jewish Bulletin of Northern California

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