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Rosh HaShanah Recipes
Fish
May the L-RD make us the head and not the tail. Our recipe inlcudes directions for both fillet or pan dressed fish. I'm not one for looking at the head of the fish while eating although tradition holds we are to eat from the head.
Sweet and Sour Fish
Ingredients:
Choose 6-8 small whole pan-dressed fish, (ie red snapper, trout) or four
pounds firm-fleshed fish fillets, (ie sole, grouper, 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
Directions:
Preheat oven to 400 degrees. Oil a 13 by 9 inch casserole.
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.
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.
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