Back to blogging about the food we ate at our seder last Sunday. The main course was a Brazilian Holiday Fish recipe from the New York Times. I made 2 lbs of fish fillets–mostly mahi mahi, with a little snapper thrown in–for 8 people and had enough for a serving + of leftover, so the 3 lbs the recipe calls for seemed high. It was an easy, fresh way to prepare fish for seder (allowing us to have a dairy dessert) at low cost. I used Trader Joe’s frozen fish, defrosted for about two days in the back of the fridge. This was the best success I’ve had using frozen fish in a long time.
The recipe speaks for itself, but I’ll put a summary of the recipe below for my own reference in cooking fish this way again.
Brazilian Holiday Fish
Lay firm white fish fillets in a 9×13 glass dish. Pour enough dry, white wine to almost cover the fillets. Drizzle generously with olive oil.
Combine 3 cloves garlic with a good shake of kosher salt in a mortar and mash. Spread on fish.
Spread chopped cilantro over fish with some ground pepper. Cover the pan with aluminum foil.
Bake at 400°F for 20-25 minutes. Remove from oven and allow to cool to room temperature.
Garnish with a mix of chopped tomatoes, red peppers, cilantro, chives, olive oil and salt.
Serves 6 – 8.
