Evelyn Trapido's Gefilte Fish Goes Hawaiian
Published March 23, 2002
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
3 medium onions, peeled
2 carrots, peeled and sliced into ¼-inch rounds
2 ½ pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth)
12 ounces mahi-mahi fillet
1 tablespoon salt, plus ½ teaspoon
2 ¼ teaspoons pepper
½ teaspoon cinnamon
1 ½ teaspoons vegetable oil
1 egg
1 ½ teaspoons matzo meal
1 teaspoon sugar (optional)
Beet horseradish
Nutritional analysis per serving
7 grams carbs; 109 milligrams cholesterol; 217 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 578 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot with 3 quarts water to a boil. Slice two onions and add with the carrots and fish head, bones and skin. Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon. Cook for 5 minutes.
- Step 2
Chop third onion and sauté in a skillet in oil until almost golden. Cut fillets into 2-inch cubes. Place in a food processor. Add sautéed onion, remaining salt and pepper, egg, matzo, sugar and ¼ cup cold water. Purée until smooth.
- Step 3
Dip hands into a bowl of cold water and form fish mixture into 1½-inch balls.
- Step 4
Drop the balls into the simmering stock. Bring to a boil again; cover and simmer 1 hour. Using a slotted spoon, lift the fish, onion and carrots into a bowl. Strain the broth into bowl with fish balls. Serve hot, or cold when broth has gelled. Arrange with onions, carrots and the broth. Serve with beet horseradish.
Since raw fish is perishable, chill mixing utensils for about an hour before using. Handle the fish as little as possible. When cleaning up, rinse utensils with cold water, then wash in hot water.
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