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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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Steamed fish fillet with herbs and chili, wrapped in banana leaf, served on a plate with a checkered napkin, next to chopped greens and limes.

Ginger scented monkfish wrapped in banana leaves

35 min • Moderate • 4 servings

Matzo topped with a mound of sweet, spiced apple-nut mixture on a plate, with a bowl of the same mixture in the background.

Charoset

15 min • Easy • 4 to 6 servings

Bowl of homemade red pepper pesto on a countertop, with olive oil, garlic, and walnuts in the background.

Muhammara: hot pepper dip

10 min • Easy • 4 to 6 servings

Pan-seared chicken breast topped with a tomato-based sauce, set on a beige plate with a cloth napkin, knife, and kitchen items in the background.

Spiced Tomato Chutney

20 min • Easy • 4 to 6 servings

Golden-brown bread pudding in a white dish, set on a wooden countertop with jars of flour and sugar in the background.

Not really Bread and Butter Pudding?!

50 min • Easy to Moderate • 6 to 8 servings

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