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Trout, Jewish-Style (Pesce All'Ebraica) (P, TNT)
Source: The Jewish Holiday Cookbook
Serves: 6

6 whole small dressed fish, such as trout
Flour for dredging
Vegetable oil for frying
1/3 cup water
1-1/2 tbsp. honey
3 tbsp. red wine vinegar OR lemon juice
2 tbsp. olive oil, good quality
1/3 cup golden raisins
3 tbsp. pine nuts, lightly toasted
1 tbsp. chopped fresh mint OR 1 tsp. dried mint

Lightly dredge the fish in the flour.

In a very large skillet, over medium high heat, heat vegetable oil that is 1/4" deep. Fry the fish, in batches if necessary, until they are golden brown on both sides.

Remove the fish from the skillet and drain them on paper towels. Discard any oil remaining in the skillet.

Add to the skillet the water, honey, vinegar, olive oil, raisins, nuts, and mint leaves. Bring the mixture to a simmer and cook, stirring, for 1 to 2 minutes to blend the flavors.

Return the fish to the skillet and spoon the sauce over it. Simmer the fish, basting often, about 5 minutes longer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A