Kosher Southern Style Cooking & Spicy Southern Snapper

Kosher Southern-Style Cookbook  is written by Mildred Covert and Sylvia Gerson, Pelican Press. The book explores the Jewish heritage of the Southern United States.   The oldest synagogue in continuous use (since 1794) is located in Charleston, S.C.  Below is one of the recipes. Visit the website of  The Jewish Federations of North America website for more amazing recipes:

http://www.jewishfederations.org/page.aspx?id=13314

 

 

Spicy Southern Snapper (Pareve)

Ingredients
2 pounds red snapper fillets
1 small tomato, peeled, seeded, chopped
I medium onion, chopped
1 medium green pepper, chopped
4 ounces white mushrooms, sliced
3 tbsp. chili sauce
2 tbsp. lemon juice
2 tbsp. capers
1 tbsp. fresh parsley, minced
2 cloves garlic, minced
1/2 tsp. thyme
pinch salt
pinch pepper
1 tsp. hot pepper sauce
1/4 cup white wine
Preparation Time: 25 minutes
Baking Time: 35 minutes 

In a small bowl, combine all the ingredients, except the fish and wine. Pour into a two-quart glass baking dish. Cover and microwave on high for about 5-6 minutes until the vegetables are tender. Stir in the wine. Add the fish fillets and spoon some of the sauce over the fish. Cover with foil and place in the regular oven for about 15-20 minutes, depending on thickness of the fish. Fish should flake easily when done.

*pareve – containing no meat or milk (or their derivatives) and thus eatable with both meat and dairy dishes according to the dietary laws of Judaism.

 

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