1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
1 (28 ounce) can plum tomatoes, drained
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons pareve chicken stock (1/4 teaspoon powder mixed with 2 tablespoons water)
2 tablespoons good dry white wine
½ cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted margarine
4 (1-inch thick) flounder fillets (about 2 ½ pounds)
Fresh basil leaves

For the sauce, cook the onions and fennel in the oil in large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the pareve chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and margarine and cook for 1 minute more.

Prepare a grill with hot coals. Brush the fillets with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the flounder on top, and garnish with basil leaves. Serve hot or at room temperature.

1 pound mushrooms, sliced
1 red onion, sliced
2 zucchini, sliced in thin rounds
1 red pepper, thinly sliced
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon pepper
8 fish fillets (cod, halibut etc)

Preheat oven to 400 degrees. Toss vegetables with oil, salt and pepper and spread out in roasting pan. Roast for about 20 minutes. Place fish atop vegetables and drizzle with about 2 tablespoons oil and some more salt and pepper. (You can add garlic if you like but it’s really the flavor of the vegetables that is highlighted here). Cover and bake for about 1/2 hour.

2 tablespoons olive oil
2 tablespoons minced garlic
1 (15 ounce) can diced tomatoes with their liquid
2 teaspoons capers
2 teaspoons oregano
1 teaspoon crushed red chili pepper
4 fish fillets – white fish of your choice

Preheat oven to 425 degrees. Heat oil in a medium saucepan and sauté onion and garlic until onion is soft. Add tomatoes, capers and spices and cook over low heat for about 10 minutes. Arrange fillets in single layer in greased baking pan. Pour sauce over fish and bake for about 15 minutes.

1 salmon, filleted
2 teaspoons granulated garlic
2 teaspoons ginger
4 tablespoons maple syrup
2 stalks scallions, diced

Preheat oven to broiling. Place fillets on greased baking sheet. Sprinkle with spices; then pour maple syrup over fish. Broil for 5 to 7 minutes. Reduce heat to 400 degrees and bake for 20 minutes more. In the last 5 minutes, sprinkle with scallions. Serve warm or at room temperature.

1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts
salt and pepper to taste

Preparation
Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving.
Serves 12-16.

4  cans of tuna in water, drained
4 heaping tablespoons of dried minced onion
4 cups matzah meal (reserve 2 cups for dipping patties into)
4 eggs
2/3 cup light mayonnaise
1 cup non-dairy creamer or milk
Salt and pepper to taste
3 teaspoons dried dill
Oil to fill the skillet ½-inch deep

Flake tuna with a fork into small pieces.  Add remaining ingredients (note: only add 2 cups of the matzah meal) and mix until blended.  Shape into oval patties. Dip each patty into remaining 2 cups of matzah meal, coating both sides completely. Heat oil in skillet.  Add patties (do not crowd) to skillet and cook until browned.  Turn patties over and brown on the other side.  Drain on paper towels.  Serve warm or at room temperature with sweet dill sauce.

5 pounds salmon, skin removed and filleted
1 tablespoon vinegar
¾ cup brown sugar
2 onions, sliced
1 lemon, sliced
½ cup lemon juice
1 tablespoon salt
1 bay leaf
10 black peppercorns

Place all ingredients in a large pot and bring to a boil.  Reduce heat and simmer for 30 to 45 minutes.  Cool and refrigerate.  Can be served as an appetizer or as a main course for a lighter lunch.

2 tablespoons olive oil
4 tuna steaks (about ¼ pound each)
4 tomatoes, chopped
1 small red onion, chopped
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon minced rosemary
Salt and pepper to taste

Heat oil in skillet over medium-high heat.  Sauté tuna on both sides – 5 minutes per side for a red to pink inside, longer if you want the inside to get really cooked.  In the meantime combine all remaining ingredients and mix well.  Serve with the tuna.

This can be made with canned or fresh fish.

1 pound (16 ounces) canned tuna or salmon or any fresh fish (tuna, salmon, whitefish)
½ onion, finely grated
2 eggs
1 tablespoon potato starch
½ teaspoon salt
1/8 teaspoon pepper
Oil for frying

Combine all ingredients until very well mixed.  Form into patties and fry in hot oil until crisp, about 3 to 5 minutes per side.  Can be served warm, at room temperature or even cold.  Can be served with ketchup or tartar sauce.

Tartar Sauce:

½ cup mayonnaise
½ pickle, finely chopped
2 teaspoons dill
½ teaspoon granulated onion

Mix ingredients well and refrigerate.

4 sole fillets, skinned and cut in halves
oil
2 medium onions, cut into eights
4 small carrots, peeled and sliced
1 celery rib, sliced
1 pound ling cod or other white-fleshed fish fillet, cut into 1-inch cubes
3 eggs
½ cup cold water
salt
freshly ground black pepper
1 pound salmon fillet, cut into ½-inch chunks
Lettuce leaves
Horseradish-tomato mayonnaise

Soak the sole fillets in cold water for 15 minutes.  Drain and pat dry.  Place them between sheets of wax paper and flatten lightly with a mallet or the side of a knife.  With a sharp knife, make several slashes on the skin side of each fillet.

Lightly oil a 2-quart glass baking dish and line it with wax paper.  Oil the paper.  Line the entire baking dish with the sole fillets, placing them skin side down and slightly overlapping.  Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Place the onions, carrots, and celery in a processor or grinder.  Process or grind until finely minced.  Add the cod and halibut and process until well blended.  Add the eggs, 1 at a time, alternating with the water.  Blend well.  Season to taste with salt and pepper.

Transfer the ground mixture to a large bowl.  Gently fold in the salmon chunks.  Spoon the fish mixture over the sole fillets in the prepared baking dish.  Cover with oiled wax paper and a double layer of foil.

Preheat the oven to 350°F.  Place the terrine pan in a second large baking pan (that is bigger than the terrine pan) and pour in hot water to come halfway up the sides (this is called making a hot water bath).  Bake for 50 minutes, our until a knife inserted in the center comes out clean.  Cool on a rack 10 minutes.