Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message

    Lemon Spiced Fish with Steamed Asparagus


    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



    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.