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juice of 2 lemons
2 tablespoons toasted sesame oil
2 tablespoons Bartenura Balsamic Vinegar
1 teaspoon basil, freshly chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 fillets Chilean sea bass
leek, for garnish (dark green part)
3 beets (or use Gefen Organic Beets and skip to step 3)
2 and 1/2 tablespoons Bartenura Balsamic Vinegar
2 and 1/2 tablespoons Kedem Red Wine Vinegar
juice of 1/2 lemon
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon mustard
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1/3 cup oil
1 small butternut squash, cubed
1 teaspoon oil
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh rosemary, chopped
Combine lemon juice, oil, vinegar, basil, and spices in a resealable plastic bag. Add sea bass and marinate for half an hour or overnight.
Preheat oven to 400 degrees Fahrenheit. Soak four cedar wraps (see note) in water for 20 minutes. You can cut down the cedars a bit; you want to make sure some of the fish sticks out on both ends.
Position a washed and dried leek stalk at the center of each cedar wrap, then place the fish on top of it. Wrap cedar around the fish and tie.
Place on a baking sheet and bake uncovered for 13 minutes. Fish can be served hot or at room temperature. (Fish can stand at room temperature for up to two hours, easily. Do not rewarm.)
Preheat oven to 375 degrees Fahrenheit.
Wrap each beet in heavy-duty silver foil. Place beets in a pan and roast in oven for 1 hour and 15 minutes. Check if beets are cooked through by piercing with a fork. If still hard, return to oven for a little bit longer.
Let beets cool. Unwrap foil, peel beets, and cut into chunks. Place in the bowl of a food processor fitted with the knife blade.
Add the rest of the ingredients. Puree until smooth, scraping down the sides if necessary. Add one tablespoon of water. Pulse. Check consistency and add a second tablespoon of water, if desired. Refrigerate until ready to use. Reheat, or bring to room temperature before serving.
Preheat oven to 400 degrees Fahrenheit.
Toss all ingredients and arrange on a lined baking sheet. Roast for 20-30 minutes, stirring once or twice throughout, until squash is fork-tender.
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