Serves 4 or 8 appetizer portions
3 tablespoons olive oil
1 1/2 tablespoons jalapeno, chopped and seeded
1 tablespoon lemon zest
1 ½ tablespoons fresh lemon juice
4 teaspoons chopped cilantro
4 teaspoons fresh chopped parsley, or 1 teaspoon dried parsley
½ teaspoon salt
3 pieces lemon, in sections
6 cups water
1 teaspoon salt
½ teaspoon black peppercorns
2 green onions, chopped
1 parsley sprig
1 cilantro sprig
4 (6 ounce) halibut fillets (or other fish) or 8 (3 ounces) pieces
Lemon Herb Salsa: Combine olive oil, jalapeno, lemon zest, lemon juice, cilantro, parsley, salt, and lemon pieces. Set aside.
Combine water, salt, black peppercorns, green onions, parsley sprig, and cilantro sprig in a large skillet over low heat and bring it to a simmer. Add fish and cook for 10 minutes, simmering, until the fish is cooked through but still opaque. Remove fish from pan with a slotted spoon. Serve fish with lemon herb salsa.
Tags: FISH, Kosher for Passover, Passover Fish, Passover food, Passover Recipes
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
