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Fish, Greek-Style (P, KLP, TNT)
Source: Self
Serves: 4

4 small Boston Mackerel (about 1/2 lb. each), heads off and cleaned (or a sturdy fish like tuna or halibut)
1 lime
1/2 green pepper, sliced
1 medium to large onion, sliced
2 oz. capers (I used 1/2 of a 4-1/4 oz. bottle)
Handful of Calamata or other strong olives
Freshly ground black pepper
4 to 5 oz. sliced mushrooms (optional)

Rinse the fish and place in a baking dish. Rub into the flesh the black pepper and squeeze the juice of the lime all over the fish. Put the remaining ingredients under and over the fish.

Cover the pan with foil and bake in a 325°F oven for 30 minutes to 1/2 hour. Turn oven down to less than 200°F or put on a blech to keep until dinner.

Serve, spooning the vegetables and liquid over the fish.

Poster's Notes:
Last week my husband was on a limited, no-meat no-tomato diet so I had to find a meal for Shabbat. I "invented" a fish recipe that worked out very well, and thought I would share it with you. If you don't use fish with bones in it for Shabbat you might try using a very thick fish fillet and use a sturdy fish like tuna or halibut, not flounder or sole or even tilapia. This dish was cooked to almost done before Shabbat came in, and was kept warm in a low oven until Friday night dinner. It stayed whole and tasted very good, not at all overcooked tasting, even though Shabbat came in at about 4:30 p.m. and we didn't eat until well after 6 p.m.

If you use a large fish and then cut it up you would need a longer cooking time. I think that blue fish or other strongly flavored fish would work well for this recipe.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A