Archive for the 'kosher fish' Category



13
Jul
10

Getting Hooked on Fish


Look, I’m not a big fish lover, though I’ve got to tell you some of the fine fish dishes we’ve been served up have radically changed my gut reaction to those scaly creatures. We’ve had great sushi, fish that didn’t taste like fish, fish that didn’t look nor taste like fish and fish that tasted like fish but was so well prepared, we didn’t seem to mind; in fact we kept being surprised. Would I go out and buy them, during the Nine Days? Maybe, but otherwise, not so much; even if the stats on fish being a heart healthy, stroke and Alzheimer’s  preventative food, are definitely very convincing.

So, in keeping with with the season (and in lieu of meat), I thought I’d share a few tips learned along the way about preparing a good fish entrée.

Buying Fish

When you’re at the store pick a fish that’s firm doesn’t smell fishy, but fresh like it just came out of the sea; not that I’ve had first encounters with what that smells like. If you’re buying a whole fish, the color should still be vibrant, the eyes not dulled nor opaqued. Cook it right away or freeze it, but don’t fridge it for more than a day. When preparing a milchige meal, my mother always soaked the fish in milk for a while; she claimed it  got rid of any fishy taste.

From: Exile Kiss blog

Preparing Fish

  • Marinades are wonderful; just don’t leave the fish in an acidic based marinades for more than 30-60 minutes.  Simple marinades work great!
  • Try olive oil mixed with fresh lemon juice, add a little pepper, some fresh parsley or dill, thyme or basil and voilà, fantastic!
  • Add a teriyaki sauce or mix a small finely chopped  onion, 1 minced garlic clove, 1/2 cup light soy sauce, 1/4 cup water, 2 tablespoons brown sugar, 1/4 teaspoon black pepper, 1 tbsp fresh ginger, zest of a lemon or lime, add some Tabasco or crushed hot pepper if you like it hot, (works great on salmon, but then practically everything does!).
  • If you like a cooler taste, try poached salmon with cucumber dill sauce.  1 c. chopped or shredded peeled and seeded cucumber, 1/2 c. yogurt or sour cream,1/2 c. mayonnaise (low fat mayo works), 1 tbsp vinegar or lemon juice,1 tbsp. minced parsley,1 tbsp. dill, salt and pepper to taste. (covers 4-5 medium fish filets).
  • For easy mayonnaise based sauces guaranteed to make you fatter- here are three favorites:
    1. ½ c. mayo, 2 tbsp. Dijon or honey mustard, 1 tbsp. honey, pinch of salt, pepper and garlic powder, ¼ tsp apple cider vinegar
    2. Mayo-ketchup – 1 part ketchup to two parts mayo, garlic powder to taste.
    3. Tartar mayo – 1/2 cup Mayonnaise,2 tbsp sweet pickle relish, 1 tablespoon lemon juice, 1/2 teaspoon chopped parsley, 1 tbsp chopped chives.

Personally, I like my fish baked or pan seared with a few drops of olive oil, a clove of garlic, and a couple good squeezes of fresh lemon.

Fish is versatile and porous so it doesn’t take much for it to absorb surrounding flavors. Poached, baked or fried, don’t overcook your fish. Take it off the flame or remove from the oven when it’s mostly done; it will continue to cook till it cools. What makes a fish kosher? Check it out here, or you can find a listing of kosher fish here. For those who suffer on these strictly milchig or pareve days… remember that is the point of the whole thing. Pray for Shabbos, join a siyum, but  mostly daven for a true yeshuah when we will be zocheh to flip me’evel l’yomtov, bimhera biyamenu, amen! .

SYR

11
Jun
10

18 Restaurant


Eighteen ‘s marketing team has an innate business sense predicated by one important rule of the game; know your  customers’ tastes and quickly adapt accordingly. Just open three weeks,  18 is taking off like gang-busters. Inheriting a great restaurant design modified with red accents, its managing team created an upscale, sophisticated 21st century deli, with a few marvelous twists.  They’ve hired a terrific sushi chef from Salt Lake City, who creates one mouth-watering roll after another. Chef Haim Dadi, the main chef,  flips so many fat burgers-to-go, it’s making Popeye’s Wimpy cry (it’s the quality of the meat, baby! They buy top-of-the-line.).  Chef Haim kept the best of the Moroccan-Israeli fare, kept the great fish and salads, and offers a great assortment of grilled steak entrees.

Located where Turquoise used to be, 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), opened its doors barely three weeks ago. We felt a welcoming warmth as soon as we walked in…

...a partial view

We sat on a corner next to the turquoise wall that once made the late Turquoise so distinctive. SYR and I started the meal with their Salt Lake City Sushi Roll.

Salt Lake City Roll, colorful, delicious!

It came with tuna, avocado, cucumber, tempura crumbs, soy glaze and a spicy masago. Neither, SYR nor I have been great fans of sushi BUT this roll was amazing!

We both followed with the Yemenite Soup with Meat.

Yemenite Meat Soup

It comes with potatoes, carrots and meat, its aroma and taste linger on for quite a while. This is a new favorite of mine!

Next we shared a large Israeli Combination Platter consisting of hummus, babaganush, Turkish salad and tahini, we dipped our Morrocan Cigars and the baguettes in it for new combinations of rich flavors. Their delectable Israeli Salad with chopped cucumber, tomato w/parsley, lemon and olive oil proved that fancy ingredients are not always necessary to create wholesome, delicious salads but… freshness is!

Next, SYR had the Eighteen’s Beef Burger, 8 ozs topped with mushroom and sitting on a bed of fried onions inside a brioche bun. It came with sides of a sliced sour pickle and French fries. It looked great, and tasted superb. It was obvious why this particular dish is one of their bestsellers.

I followed with Romanian Tenderloin Steak, it came with fresh grilled peppers and superb Yukon gold mashed potatoes.

Romanian Tenderloin

As I’ve said before, I grew up in Uruguay where steak was an almost daily dinner staple, I know steaks!  This one was tender, very juicy and full of flavor. Even my mother couldn’t have made it any better!

Whatever you do, don’t miss their Yemenite meat soup.  It’s delicioussssssssss! The portions are generous, the prices more than reasonable. What more can you ask?!?

CS

18 on Urbanspoon

12
Feb
10

Valentine’s Day Specials


T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002 begin_of_the_skype_highlighting              718.998.0002      end_of_the_skype_highlighting). is extending their Valentine’s Day Special Prix Fix Menu through Tuesday, the 16th of February.

Chicken Lollipos

“Valentine’s Day Menu”

Please select one from each course:

STARTER

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic

Roasted Beet Salad
Arugula, roasted beets, red pepper, candied walnuts, and granny smith apples with cider vinaigrette dressing

Chicken Lollipops
Corn flake crumb crusted chicken drumsticks served with sweet & sour sauce

ENTRÉE

Cowboy Steak
(16oz)Bone-in prime rib cut with cowboy seasoning served with house fries & Garlic

Roasted Chicken
Half roasted chicken, slowly cooked, served with rice and mixed garden vegetables

Fillet Salad
Sliced filled steak strips served over romaine lettuce, tomatoes, carrots, and avocado topped with honey mustard dressing

Pan Seared Salmon
Served with fresh lemon and homemade yellow rice

DESSERT

Red Velvet
Layers of red velvet and non-dairy cream cheese Valentine’s Day cake

Duo Fondue
Perfect for the couple: array of fruits, and sweets for chocolate dipping

Chocolate Soufflé
Freshly baked and served with ice cream

Sorbet
Raspberry/ Strawberry/ Fresh Mint

$55 per Person plus Tax & Gratuity

Valid Until Tuesday Feb. 16th, 2001

***Complimentary Glass of Wine & Chocolate Covered Strawberries**

T Fusion Steakhouse
3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002




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