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Submitted by Yaffa Maynard
My mother’s best friend, my Tante Mira, was one of the best home cooks I knew. She hailed from Morocco and had the most unique, delicious food every Shabbat. This recipe is a variation on her Moroccan gefilte fish I remember from my childhood so fondly.
1 loaf frozen gefilte fish, sliced into 1/2-in thick slices and paper discarded
1 large yellow onion, thinly sliced
2 T vegetable oil
3 tablespoons low-sodium soy sauce
1/4 cup water
Black pepper, to taste
Paprika, to taste
Heat vegetable oil in a large sauté pan over medium-high heat, add onions and sauté until translucent and slightly browned (about 5-7 minutes) stirring frequently. Add soy sauce and water and stir to combine.
Place frozen gefilte fish slices over onions in a single layer, be careful not to overlap the pieces, and sprinkle each piece with black pepper and paprika. Cover and let cook for 6 minutes. Flip pieces over and sprinkle the other side with black pepper and paprika. Cover for an additional 5-6 minutes. Remove from heat and let cool. Can serve warm, room temperature or cold!
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