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Lemon Spiced Fish with Steamed Asparagus

INGREDIENTS:

Lemon – spiced fish:

4 white fish fillets, about 1-inchthickness (cod, halibut,

bass, etc.)

3 TB melted margarine

Juice and zest from 1 mediumlemon

2 tsp kosher salt

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp freshly ground blackpepper

3 TB olive oil

freshly chopped basil or parsley

leaves, for garnish and flavor

extra lemon slices for serving

 

DIRECTIONS:

During the 9 days it is our custom not to eat meat. Don’t use this as an

excuse to eat loads of pasta and heavy cheese meals. Try this delicious Lemon spiced fish and

steamed asparagus with bastami rice as a delicious light and summery meal which everyone

will enjoy. Use paper towels to thoroughly dry excess moisture from fish fillets – this step is

crucial for fish to brown nicely in pan. Set aside. In a bowl, combine melted butter, lemon

juice and zest, and 1ó tsp kosher salt. Stir to combine well. In a separate bowl, combine the

remaining ó tsp kosher salt, paprika, garlic powder, onion powder, and black pepper.

Evenly press spice mixture onto both sides of fish fillets. In a large, heavy pan over medium

high heat, heat up the olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding

(allows for browning.) Cook each side just until fish becomes opaque (4-5 minutes) feels

somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce

as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in

a tougher texture. Serve fish with with remaining lemon butter sauce, basil or parsley, and

lemon wedges. Serve with Basmati rice with asparagus: 2 cups chicken broth, 1 cup

basmati rice, 1 lb. asparagus cut into 1 1/2 to 2 inch pieces, 3 to 4 tablespoons lemon juice,

3 tablespoons chopped fresh dill, One garlic clove minced, 1/3 cup of oil, Salt and pepper

to taste. Bring broth to a boil in a sauce pan and add rice reduce heat and simmer covered

until liquid is absorbed. Steam asparagus for four minutes then rinse in cold water. Combine

lemon juice dill garlic and olive oil in a bowl and mix well. Toss asparagus rice and dressing

in a large bowl with salt and pepper to taste. Serve warm.