| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Jewish | 4 | Servings | |
INGREDIENTS
| 4 | Fish fillets, such as salmon or sea bass, about 6 ounces each | |
| Kosher salt | ||
| 4 | lg | Artichokes |
| 1/2 | Lemon, juice of, added to: | |
| 3 | c | Water, about |
| 6 | tb | Olive oil, or as needed |
| 2 | White onions, sliced | |
| Salt and pepper to taste | ||
| 1 | c | Diced ,seeded tomatoes |
| Chopped mint or parsley |
INSTRUCTIONS
Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices, cut them into wedges if they are very large. Keep them in a bowl of lemon water until needed. Film a large saute' pan with olive oil. Saute' the artichoke slices, stirring often, for about 5 minutes. Add a little of the lemon water and cook until the artichokes are almost completely tender. Set aside. Again fill the pan with olive oil and saute' the onions over moderate heat until tender and transluscent, about 8 minutes. Add diced tomatoes, then return artichokes to the pan. Combine well. Season with salt and pepper. Now, rinse the fish. At this point, you have two options. You can saute' the fish for 1 or 2 minutes, top with the artichoke mixture, cover the pan and braise over moderate heat, until the fish is just tender. - Or, you can put the fish in the baking dish, top with the artichoke mixture, cover the dish and bake in a preheated , 400*F oven, or until fish is tender, about 10 minutes. (Make sure you check the fish 2 or 3 minutes before it's supposed to be done) . Garnish with a generous sprinkle of parsley or mint. Alternative preparation: If you are feeling adventurous, omit the tomatoes. Instead, add the grated zest of one orange and one lemon to the onions while cooking, plus a pinch of hot pepper flakes. Follow your preferred cooking method for the fish,. Then, garnish with segments from 2 oranges (try blood oranges) and finally, the chopped mint or parsley. Serve with mashed potatoes or rice. Posted to JEWISH-FOOD digest V97 #064 by alotzkar@direct.ca (Al) on Feb 28, 1997.
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