Shavuos Recipes: Fish


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Although Shavuos is still a couple of weeks away, it’s already a good time to start planning those rare dairy meals. Many people choose to go with fish as either an appetizer or main course for their Shavuos meals because it is so healthy, versatile, and delicious. Here are a few new gourmet fish recipes to try.

Gourmet Kosher has gone all out for Shavuos! For several more great Shavuos recipes, go to

BBQ Glazed Chilean Sea Bass


1 cup white onion, minced
1 tablespoon olive oil
1 tablespoon garlic, chopped
½ cup red wine vinegar
2 tablespoons mustard powder
¾ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon honey
2 tablespoons brown sugar
¼ teaspoon cinnamon
2 tablespoons instant coffee


BBQ sauce:
Heat the oil in a medium sized sauté pan. Add the onion and cook for 3 minutes. Add the garlic and cook until soft, five minutes. Add the vinegar and simmer slowly. Add the mustard powder, ketchup, Worcestershire sauce, honey, brown sugar, cinnamon and instant coffee. And simmer for another 20 minutes. Remove from heat and set aside.

Chilean Sea Bass:
6 (6 ounce) fillets Chilean sea bass with skin
Kosher salt and ground pepper
2 tablespoons vegetable oil
¾ cup BBQ sauce

Preheat oven to 350 degrees. Season the sea bass with salt and pepper. In an oven-safe skillet, heat the oil and sear the fish, skin side down. When the skin is crispy, turn the fish and glaze with the BBQ sauce. Bake for 12 to 15 minutes or until the fish is flakey and opaque. Remove from the oven and let the fish rest and serve with extra BBQ sauce.

Halibut in Puttanesca Sauce


Puttanesca Sauce:
1/4 cup extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
3 anchovies, roughly chopped or mashed with a fork
1/4 cup capers
3/4 cup pitted Moroccan oil-cured black olives, roughly chopped
1/2 cup white wine
6 cups Pomodoro Sauce (see recipe below)
6 (5-ounce) Halibut fillets, skinned
Kosher salt and freshly ground black pepper
1 small bunch basil, stemmed, for garnish


In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Pomodoro Sauce (see below) and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper to taste. Serve with the sauce and lots of fresh basil.

Fresh Pomodoro Sauce

5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
12 fresh tomatoes, cut in large chunks
3 (28-ounce) cans chopped tomatoes
2 -1/2 teaspoons sugar
Kosher salt
¼ cup fresh basil, chifonnade or delicately sliced


In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, both fresh and canned and bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste. Add fresh basil.

Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.

Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

Salmon Wrapped in Phyllo with Spinach and Mushrooms

Serves 4 as a main dish, can be doubled


4 (6-ounce) center cut salmon fillets, skin removed (equal size pieces)
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, divided
1 medium Vidalia onion, chopped
2 cloves garlic, minced
1 cup chopped shiitake mushrooms, stems discarded
2 teaspoons chopped fresh thyme leaves
4 cups washed, dried, and loosely packed fresh baby spinach
1/4 cup sour cream
2 frozen puff pastry sheets, defrosted
Chopped fresh parsley leaves, for garnish


Preheat the oven to 375 degrees.

Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.

Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and sauté until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Sauté the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.

Unroll a pastry sheet on a lightly floured surface. With a rolling pin lightly seal the seams and lengthen the dough slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, and then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.

Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.

Garnish with chives or parsley and serve with honey mustard sauce if you wish.

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