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Parve
Easy
1 Hour, 15 Minutes
Diets 
Chanie and I were strolling around Breadberry’s awesome produce section this summer when we both were totally sidetracked from our riveting conversation by some gorgeous lychees, which inspired the marinade below. Even canned, the lychees impart a super light and fresh flavor, a perfect starter to a heavy Yom Tov meal. This is a new favorite! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
4 (1-in./2-cm.) fillets salmon
4 (1-in./2-cm.) fillets sea bass
3 cups microgreens or arugula
salt, to taste
pepper, to taste
1 (20-ounce/570-gram) can lychees
zest of 1 lime
1 tablespoon lime or lemon juice, plus more for dressing
2 tablespoons Gefen Soy Sauce
1 tablespoon Gefen Honey
Drain the lychees and purée in a food processor or immersion blender. Add lime zest and juice, soy sauce, and honey.
Cut each fish fillet into six or more cubes and marinate for 30 minutes.
Preheat oven to 425 degrees Fahrenheit.
Spray a 9- x 13-inch pan with cooking spray and place the fish cubes into it, with enough marinade to come about halfway up the fish. Bake for 20 minutes or until fish flakes easily.
Skewer fish cubes in alternating colors, four cubes to a skewer. Reserve cooked marinade for serving.
Place some greens on each plate and lightly dress with lime juice, salt, and pepper. Lay a skewer across the greens and drizzle with leftover marinade.
Photography: Hudi Greenberger Styling: Janine Kalesis
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Would this work with trout?
Sure, it should work with any fish, you may just need to adjust baking time.