Return to Main Recipes Page/Return to Home Page

Gefilte Fish, Tilapia (P, KLP, TNT)
Source: David Poran of Balducci's (published in the NY Jewish Week)
Yield: Approximately 12 balls

2 pounds tilapia fillet, ground
1 cup onion, grated
3 eggs, beaten
3 ounces matzo meal
Salt, to taste
Black pepper, to taste
Fish stock, to poach

Combine all ingredients except fish stock.

Let fish mixture rest for an hour, and then form into three-ounce balls or ovals. Poach gently in fish stock for about five minutes, or until the internal temperature is 165°F.

Cool down. If desired, thicken fish stock with gelatin.

Poster's Notes:
My mom brought this recipe with her (from the New York Jewish Week) and made it for Friday night, it was great!

Posted by Jenni Person

Nutritional Info Per Serving: N/A