> Fish

Gefilte Fish (3) Tuna Fish (11)

Baked Fish with Vegetables (Parve)
What better way to bake fish than to surround it with a variety of fresh vegetables and flavor it with white wine, lemon juice and spices?

Batter-Fried Fish (Dairy) - Naomi Muller
Everyone in my family, even the child that always says "I don't like fish", loved this fish! Naomi Muller's Batter-Fried Fish is easy to make and delicious. While frying isn't optimal, the recipe compensates in the health arena by using whole wheat or whole spelt flour. Muller also provides a wheat-free alternative that uses brown rice flour and oat flour.

Cornmeal Covered Fish Fillet (Parve)
This Cornmeal Covered Fish Fillet is similar to fried fish schnitzel, but it is lighter and more unique tasting. I've used this recipe to coat flounder, halibut, cod and sole. My children love to eat this fish with tartar sauce and lettuce in a fresh roll.

Foil-Wrapped Baked Salmon Fillet (Parve)
For a moist and flavorful salmon entree, simply drip seasonings on the fish, wrap the fillet tightly in foil, and bake. This Baked Salmon Fillet is easy to make, healthy and light to eat, and aesthetic enough to serve to guests.

Grilled Salmon (Parve)
The marinade adds wonderful flavor to this Grilled Salmon. Serve with Cranberry Rice Salad and Mango Sherbet for a lovely and lite kosher summer meal.

Moroccan Fish Cakes in Lemon Sauce (Parve) - Levana Kirshchenbaum
In her wonderful cookbook, Levana's Table - Kosher Cooking for Everyone, Levana Kirshchenbaum introduces this recipe for Moroccan Fish Cakes in Lemon Sauce as "the Moroccan answer to gefilte fish."

Mustard-Panko-Crusted Sole (Parve) - Ronnie Fein
In her cookbook Hip Kosher, Ronnie Fein writes "Sole is the perfect choice when you want a quick dinner. The fillets are thin and cook within minutes. Other flatfish like flounder and fluke will work with this recipe and you could also substitute thicker fish like grouper, haddock, or halibut fillets (adjust cooking times)."

Parmesan-Crusted Grouper (Dairy) - Susie Fishbein
The recipes in Susie Fishbein's kosher cookbooks always lead to crowd-pleasing dishes - delicious and beautiful. The recipes in her cookbooks with few ingredients and simple instructions, such as this Parmesan-Crusted Grouper, are my favorites.

Poached Salmon (Pareve)
For an easy, quick and healthy kosher meal, try poached salmon.

Roasted Pistachio-Crusted Salmon (Parve) - Ronnie Fein
In <i>Hip Kosher</i>, Ronnie Fein combines mustard and pistachios to bring out the best in salmon. "This recipe is so easy and the fish so flavorful that it’s probably the one I make most often."

Top 8 Tuna Recipes
Tuna, like most things, is good in moderation and not good in excess. Since tuna is so tasty, economical and healthy when eaten in moderation, I've included recipes that make one can of tuna go a long way.

Aish.com: Fish Recipes
Aish HaTorah's Women's Organization writes "Spicy or sweet, fish makes a wonderful first course for the Sabbath meal" and provides recipes including Bubby Irma's Gefilte Fish, Cooking Sauce for Gefilte Fish, Sweet Gefilte Fish, Claire's Food Processor Gefilte Fish, Curried Fish and Moroccan Fish.

Jewish Food Mailing List: Fish
The Jewish Food Mailing List has compiled Jewish food recipes from its active subscribers. The mailing list defines Jewish food as any food that is able to be prepared according to kashruth (Biblical dietary laws).

RecipeZaar: Halibut With Apricot-Rosemary Glaze
Create a flavorful, low-fat, kosher fish dish in 20 minutes.

RecipeZaar: Wine Baked Sole over Onions
I like recipes for sole fillets that don't include frying. And I especially like the idea of combining the fish with wine, onions and mushrooms. This seven-ingredient, low-fat, pareve recipe requires only 5 minutes of prep time and can be ready in 30 minutes.

RFCJ Newsgroup: Fish
RFCJ Newsgroup (rec.food.cuisine.jewish) archives recipes sent in from different Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world. Recipes posted to this newsgroup respect the basic framework of the Jewish dietary laws. The recipes separate dairy and meat, and they do not call for non-kosher ingredients.