Gefilte Fish with Lime & Horseradish

Posted by : Philip & Karen Selwyn

 This recipe for gefilte fish promises to have presence even without the
addition of the horseradish.  My Penzey's spice catalog doesn't list
Scotch Bonnet peppers among its offerings, but it does say Dundicut
peppers are quite comparable in flavor and heat.  If that's true, we're
talking serious heat.  The Scoville heat unit rating for Dundicut
peppers is 60,000 units -- the third hottest pepper in Penzey's list. 
Other somewhat less hot pepper options include jalapeno, chipotle and
ancho (ranging from most heat to least).

When handling all chili peppers, be sure to wear gloves and avoid
touching your eyes until the gloves have been removed.

Karen Selwyn

*   *   *   *   *   *   *   *

Red Snapper Gefilte Fish with Lime-Grated Horseradish

5 pounds red or other snapper fillets
1 medium carrot, peeled
1 medium onion, diced
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 teaspoon minced Scotch bonnet pepper
1/2 teaspoon minced fresh ginger
3 large eggs
1/2 cup matzo meal
3/4 cup ice water
4 teaspoons kosher salt
1 teaspoon sugar
2 quarts fish stock
1/4 head fresh horseradish 
   OR 1 well-drained 12-ounce jar prepared horseradish
1/2 cup freshly squeezed lime juice
2 tablespoons grated lime zest

Coarsely grind the snapper, carrot, onion, parsley, cilantro, Scotch
bonnet and ginger into a large, non-aluminum mixing bowl. Add the eggs,
matzo meal and ice water, and mix well.  Season with salt and sugar, and
refrigerate for 30 minutes.

Bring the fish stock to a simmer in a heavy pot. Form the fish mixture
into about 25 rounded ovals (mini-football shapes).

Using a slotted spoon, lower them into the broth and simmer gently for
about 15 minutes, until they turn white and float to the top.

Remove the pot from the heat and let the gefilte fish cool in the stock.
Transfer to a large glass bowl; cover, and refrigerate overnight or for
as long as 3 days.

To serve, grate the horseradish, and combine it with the lime juice and
zest. Remove the cold gefilte fish from the jellied stock and arrange on
a large platter. Cut the jellied stock into cubes. Garnish the fish with
the horseradish and stock cubes, and serve. 

Makes 12 servings.

Source: "Tasting Freedom"
         Alan Susser
         MIAMI HERALD (on-line edition), 4/2/98

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