KosherEye.com by Lévana Kirschenbaum, The Whole Foods Kosher Kitchen Your house will fill with the heady fragrance of the lemons and herbs. This is a snap to make; even the individual roll variation I am including is much simpler than it looks and will make you look like a pro with just a few more...

KosherEye.com by Gayle Squires, Kosher Camembert.com In Panama, this ceviche is made from corvina - a white, firm fleshed saltwater fish that Darna Chef, Ayalet, said can be replaced with grouper, seabass, halibut, or red snapper. Not finding any of these today, I chose talapia. Ayelet gave me the...

KosherEye.com by Geila Hocherman and Arthur Boehm, Kosher Revolution, (Kyle Press) New York’s Nobu restaurant,1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became...

KosherEye.com From Bitayavon Magazine Salmon is such a versatile fish and is especially good (and moist) when baked with a topping. What could be better than a combination of honey mustard, pecans and bread crumbs – so delicious! We thank Bitayavon Magazine for sharing their recipe for Pecan...

KosherEye.com A KosherEye Signature Recipe There are only FOUR ingredients in this salmon recipe. What could be easier! Take it from us – this is delicious! Ingredients: 1 lb. salmon fillets 2 tablespoons mustard (we use honey mustard) 2 Tablespoons mayonnaise 1 cup canned French-fried onions like...

KosherEye.com Adapted by Jeremy LaPierre of Taku Smokeries, from Epicurious.com A delicious variation on scrambled eggs with smoked salmon. Ingredients: 1-cup crème fraîche or sour cream 2 teaspoons grated Meyer lemon peel or regular lemon peel 1/2 teaspoon salt 12 large eggs 3/4 cup whipping...

KosherEye.com A KosherEye Signature RecipePoaching the salmon is a simple and healthy way to prepare the fish. This recipe makes a wonderful Shabbos or Yom Tov first course or main dish. Ingredients: 1 1-pound salmon fillet, with skin on one side 1/2 cup dry white wine 1/2 cup water Half a yellow...

KosherEye.com Adapted from a recipe by Alton BrownCoho salmon is in season in the summer. The flesh of the Coho salmon is light pink and has a very delicate flavor. Coho is considered by some to be the best salmon for the grill because of its mild flavor and firm texture. It is also excellent for...

Koshereye.com Contributed by Bitayavon Magazine A Twist on the Traditional It is sometimes difficult to imagine getting excited about gefilte fish or cholent, being that these are foods eaten every Shabbos and don’t change that much in composition and flavor. The following recipe is a creative...

Carmello Gianino’s Oven Fried Tilapia Adapted from a recipe provided by a KosherEye Foodie Friend and avid Italian home chef. 1/3 lb. Tilapia per person 2 cups of plain breadcrumbs 4 cloves offinely chopped garlic 1/2 cup flat Italian parsley, washed, dried and finely chopped 1/2 cup of grated...

KosherEye.com Contributed by Bitayavon Magazine The pineapple salsa adds just the right burst of flavor and color to compliment the tuna. When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds another dimension and flavor...

KosherEye.com By Chef and Cookbook Author, Rozanne Gold, for Lenox China In this unorthodox procedure, the fish is oven-steamed in a large packet, then vinaigrette is poured into the packet so that the fish marinates overnight. Served in smaller portions, it’s a terrific alternative to gefilte...

KosherEye.com Adapted from a recipe by KosherEye Friend, Mrs. Naghi Otherwise known as Mrs. Naghi's Mother's Fabulous Persian Fish, Salune from Baghdad reflects the flavors of Mrs. Naghi's Persian heritage. A simple recipe that is delicious and easy to make. Ingredients: 2 pounds of Whiting fish 2...

KosherEye.com Adapted from Journal-Constitution Newspaper article, recipe by noted cookbook author, Faye Levy. When we saw this recipe for Salmon Steaks with Herb Sauce we knew we had to try it. The half portion size is perfect for a first course (appetizer) dish. Or, serve a whole portion as an...

from Dr. Praeger's Sensible Foods Ingredients: 1 pound asparagus, cut into 1/2 to 1-inch pieces, leaving tips whole 4 tablespoons plus 1 teaspoon olive oil, divided 3/4 teaspoon salt and pepper, divided 4 Dr. Praeger’s California Veggie Burgers, uncooked (not defrosted), cut into 1/2-inch cubes 1...

Adapted from The Complete Guide to Claypot Cooking, by Bridget Jones Ingredients: 1 pound fresh spinach, trimmed 1/4 cup butter or margarine 2 garlic cloves 3 tablespoons grated fresh ginger root 1 tablespoon cumin seeds 4 cardamoms 1 tablespoon ground coriander 1 teaspoon ground turmeric 2...

by Ann Stettner, Wild Thymes Ingredients: Glaze:1/3 cup Wild Thymes Hawaiian Teriyaki Marinade2 teaspoons minced ginger1 tablespoon Wild Thymes Chili Ginger Honey Marinade1 tablespoon mustard½ teaspoon white wine vinegarBurgers:1½ lbs fresh Ahi tuna2 teaspoons minced garlic2 teaspoons minced...

by Ann Stettner, Wild Thymes Ingredients: 1 1/2 half cups Moroccan Spicy Pepper Dipping Sauce6 (6-ounce) fish steaks (about 1 1/2 inch thick) such as Ahi Tuna or salmonSalt to tastePepper to tasteCooking spray6 lemon wedges Directions: Place Moroccan Spicy Pepper in large zip-top plastic bag, add...

Adapted from theCenter for Kosher Culinary Arts. This is an amazing recipe shared by our favorite fish-grilling Chef Avram Wiseman. It's sharp, spicy, tart, fresh and sweet all at the same time. It's one of those restaurant quality fish dishes that you order over and over again. And now, with the...

by Nina Safar, Kosher in the Kitch When we spent Rosh Hashanah with my husband's family, his uncle, Shumi Zipor who is of Yemenite descent, made this dish and it was fantastic! It is full of rich flavors like cilantro and garlic and the fish comes out very tender. This is a GREAT sauce to cook any...