We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.

Fish Stuffed with Fresh Herbs (Mahi-Ye Tu Por Ba Sabzi)

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Grains Jewish 6 Servings

INGREDIENTS

1 lg Fish (sea bass, salmon, rockfish) or 6 thick fillets of flounder or orange roughy, about 6 pounds total, cleaned and scaled
2 ts Salt
3 tb Olive oil
2 Cloves garlic, peeled and crushed
1/2 c Chopped fresh parsley
2 tb Chopped fresh tarragon
4 Scallions, chopped
1 tb Chopped fresh coriander
1/4 c Chopped fresh mint -or-
2 tb Dried
1 c Finely ground walnuts
1/4 c Dried barberries, cleaned, soaked for 20 minutes in water and drained*
1/4 c Raisins
1/4 c Fresh lime juice
1/4 ts Freshly ground black pepper
1/2 ts Ground saffron, dissolved in 2 tablespoons hot water
1 Lime -or-
2 Seville oranges, cut in half

INSTRUCTIONS

Recipes from Persian Cooking For A Healthy Kitchen
1. Rinse fish in cold water. Pat dry with paper towel and rub inside and
out with 1 teaspoon salt.
2. In a non-stick skillet, heat 2 tablespoons of oil and sauté garlic,
parsley, tarragon, scallions, coriander, and mint; add walnuts, barberries,
raisins, lime juice, 1 teaspoon salt, and pepper. Mix well and remove from
heat.
3. Preheat oven to 400°F. Fill the fish with the herb stuffing; pin the
cavity shut. Lay the fish in a greased baking dish. Dot the fish with the
remaining oil and saffron water; place in the oven. Bake for 20 to 30
minutes (depending on the size of the fish), until the fish flakes easily
with a fork. Baste occasionally with pan juices.
4. Arrange the fish on a serving platter and garnish with lime or Seville
orange slices.
5. Serve with Saffron Steamed Plain Basmati Rice (chelow) and fresh herbs.
Note: If using fish fillets, place the stuffing in the center of a greased
baking dish. Cover it with fish and pour the saffron water, oil, and juice
over the fish. Continue with step 4.
*Clean sand from dried barberries (zereshk) by removing their stems and
placing barberries in a colander. Place colander in a large container full
of cold water and allow barberries to soak for 20 minutes. The sand will
settle to the bottom of the container. Take the colander out of the
container and run cold water over the barberries; drain and set aside. If
using fresh barberries, remove stems and rinse with cold water.
Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto
<daniela@dialdata.com.br> on Feb 11, 1997.

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?