RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Fish in Garlic and Coriander Sauce: Zagora - pareve
This is a Passover recipe from Uzebekistan, in Copeland Marks' "Sephardic Cooking": 1-1/2 pounds carp, flounder or salmon, cut into pieces or slices (filleted). 1 teaspoon salt, dissolved in 1/2 cup of water 1/4 cup oil 2 large garlic cloves, crushed in mortar with 1 teaspoon salt 3 tablespoons chopped fresh coriander 1/2 cup water. 1. Drench fish with salt and water and let stand half an hour. Drain well and dry pieces on paper towels. 2. Heat the oil in a skillet. Add the fish, fry at both sides over moderate heat for about 4 minutes. The fish slices should be brown crisp. Put the fish on a serving platter and keep it warm. 3. Prepare the sauce by mixing together the garlic, salt, coriander, and 1/2 cup of water. Stir this briskly and pour it over the fish, turning the slices over once so that they can absorb the sauce. Serve immediately at room termperature. And this is Joan Nathan's variation of this same recipe, attributed to Mr. Marks, in "Jewish Cooking in America": "You can also marinate the fish in the sauce and then grill the fish." I plan on baking the fish at 450 degrees for 8-10 minutes, until cooked through, after marinating it. Beth.
