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ITALIAN-JEWISH MARINATED FRIED FISH (PESCE IN
SAOR) PARVE.
YIELD: 6 TO 8 SERVINGS
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INGREDIENTS:
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- 2 pounds lemon sole, grouper, red snapper, perch, or similar
nonoily, fairly firm fleshed fish fillet (choose fillets no more
than ½ inch thick).
- About 1 cup unbleached all-purpose flour
- Salt and freshly ground black pepper
- Olive oil, for frying, plus 2 tbsp additional
- 1 large. juicy orange, preferable thin-skinned, very thinly
sliced
- 1½ pounds onions, very thinly sliced (6 cups)
- ¼ cup pine nuts
- ¼ cup raisins
- ½ cup balsamic or red wine vinegar
- 2 anchovies, finely chopped (optional).
- 1 cup orange juice
- 1 bay leaf
- Bright green leaves of parsley, curly endive, frisée, or other
garnish (optional).
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DIRECTIONS:
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- Cut the fillet in half lengthwise and, if necessary, remove the
thin bony strip that runs through the middle of many fillets. Now
cut the fillet into 4-inch pieces. If time permits, soak the fish
in a pan of cold, lightly salted water for about 20 minutes. (This
centuries-old technique not only seasons the fish, but also helps
it to stay firm when fired.)
- Pat the fish dry with paper towels. Spread the flour on a sheet
of wax paper or a platter and season with salt and pepper. Dredge
the fish pieces thoroughly in the seasoned flour, then shake
lightly to remove all excess. Heat ¼ inch of oil in a large heavy
skillet until hot but not smoking. Fry the fish in batches until
nicely golden on both sides. Drain well on paper towels.
- Choose a casserole or nonreactive baking dish just large enough
to accommodate the fish in one layer and line it with the orange
slices. Place the fish on top, overlapping the pieces slightly if
necessary.
- Wipe out all the oil in the skillet, then warm the 2 tbsp of
fresh oil in it. Add the onions and toss until completely coated
with the oil. Salt and pepper lightly, cover the pan, and cook
slowly over very low heat for 35-40 minutes, until the onions are
meltingly tender. Stir from time to time to make sure the onions
don't burn.
- While the onions are simmering, toast the pine nuts on a baking
sheet in a preheated 350 degrees F oven for 7-10 minutes, until
fragrant and lightly golden. Shake the baking sheet from time to
time to ensure even toasting. Set the toasted nuts aside to cool.
Soak the raisins in the vinegar.
- When the onions are very tender, stir in the optional anchovies
(they add an elusive, subtle depth), and cook for 2 minutes,
stirring to dissolve them. Add the vinegar with the raisins, the
orange juice, and bay leaf. Turn the heat up to high and cook,
uncovered, until the liquid is reduced by half and onions are
caramelized and richly colored, 15-20 minutes. Be sure to stir
frequently to redistribute the syrupy juices and , if necessary,
turn the heat down a bit to prevent the onions from sticking and
burning. Season generously with salt and peppr and remove the bay
leaf.
- Spread the caramelized onion mixture evenly over the fish.
Scatter the toasted pine nuts on top. Wrap well with plastic and
refrigerate for at least 6 hours or overnight (even better when
served after 48 hours). It will keep very well for at least 4
days.
- The fish is best at room temperature, so remove it from the
refrigerator at least 1 hour before serving. Brighten the dish
with a garnish of parsley, curly endive, frisée, or other greens,
if desired.
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Source: The Jewish Holiday Kitchen by Joan Nathan
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