Dairy binge coming up… yes Shavuos is next week!

We cut down on the carbs in the following recipe, but definitely did not cut down on the flavors!

We substituted pasta with zoodles for a healthier recipe.

It’s a very simple and quick recipe to put together. You can even make the sauce in advance, store in the fridge and warm up the day you are planning on serving this dish.

Raskin’s lox adds a mild flavor without taking over the taste of the dish.

Prep time: 10 min

Cook time 30 min

Yields: 4-6 ppl

INGREDIENTS:

4 zucchinis spiralized / zoodled (abt. 5 cups)

4 oz. Raskin’s lox cut into small pieces

2 cups heavy cream

½ cup grated parmesan cheese

2 cloves garlic

2 tbsp. flour

Fresh dill (1/4 -1/2 cup)

Salt and pepper to taste

1 tbsp. oil

 

Heat up the oil in a large skillet. Add the zoodles and cook for 2/3 min.

Remove the zoodles and set aside.

In same skillet bring heavy cream to a boil, lower the heat and add the garlic, parmesan cheese, lox and flour, mixing constantly till the cream sauce thickens. Add the cooked zoodles and combine thoroughly using tongs. Sprinkle with fresh dill and adjust flavor with salt and pepperaccording to your liking.

 

Chag Sameach!

Today was one of those days when supper had to be ready under 30min. Our favorite Raskin’s fish specialist suggested  we should try  American fresh wild caught flounder fillet.  (available at all Raskin’s locations)

Flounder is an excellent source of high-quality protein and it doesn’t taste “fishy”.

To keep it healthy we baked it with this amazing, flavorful, gluten free topping, Raskin’s ground pistachio!

 

Prep time: 10 min

Cook time: 20-25 min

Yields: 4-6 ppl

INGREDIENTS

6 flounder fillet (cut in half if they are big)

½ cup light mayo

1/2 cup Raskin’s ground pistachio topping

1 lemon

Salt and pepper to taste

 

DIRECTIONS:

Lay the fish on a parchment paper lined baking dish.

Sprinkle salt and pepper.

Squeee the lemon over the fish.

Brush each fillet with Mayo.

Sprinkle Raskin’s ground pistachio over the fillets.

Bake in preheated oven at 400 for abt 20 min till the fish is cooked through.

‘tis the season of horseradish and gefilte fish for many. When Pessach comes around, we are all looking for a variety in our menu, so let’s give this traditional staple a new twist! Hasselback gefilte fish.

Raskin’s have a wide variety of gefilte fish rolls, sweet, no sugar added, salmon and for Pessach  Raskin’s offer their costumer the “no no” rolls and the “sweet no’s” rolls – the ingredients are very limited for the consumers who  stay away from too many processed ingredients.  The NO NO’s rolls have no sugar no oil, it is basically ground fish, eggs and vegetables. A real homey and authentic flavor!

The Hasselback technique is where the partially defrosted gefilte roll is about halfway cut through into thin slices; the spices and oil drizzled on top make it a crispy on the outside gefilte fish chip. One easy tip to make sure you don’t cut your gefilte roll all the way through is by placing 2 chopsticks on either side of the roll while cutting so the knife doesn’t go all the way down.

 

We used the sweet blue roll for our recipe but any Raskin’s gefilte roll can be used.

We served it with a jalapeno tomato salsa on top for a fresh splash of flavor.

Serves: 6-8 ppl

Prep time: 15 min

Cooking time: 1hr20min

INGREDIENTS:

Raskin’s gefilte fish roll ( any flavor)

2 tbsp. oil

1 tsp. paprika

1 tsp. onion powder

TOMATO SALSA: (optional)

1 cup diced tomatoes

1/4 cup finely diced red onion

1/3 cup fresh parsley

1 jalapeño finely diced

juice of 1 lime

Salt and pepper to taste

DIRECTIONS:

Toss all the salsa ingredients together, cover and chill till ready to serve.

Take your favorite Raskin’s gefilte loaf out of the freezer.
Unwrap the cooking paper and let it thaw for about 15/20 min.
Using a sharp knife, slice it partially- not all the way through.
Brush with oil.
Sprinkle with paprika and onion  powder.
Bake covered 375 for about 1 hour
Uncover and bake extra 20 min.
Spoon the salsa over the fish roll or serve your Hasselback Raskin’s  gefilte roll with horseradish because it is Pessach after all 🙂

 

It is spring after all… and with this recipe you will feel the heat even if you live in chilly NYC like we do. The mix of olives, lemon zest and fresh thyme create an explosion of flavors. But the real show stopper ingredient in this dish is Raskin’s Roasted Garlic salt. We used it as a finishing salt, sprinkled after our dish is cooked; it raises the flavor and adds the right crackle to our fish.

Striped bass is a versatile fish that accept most cooking methods, and therefore works really nicely with this recipe.

Striped bass can be purchased at Raskin’s,  wild caught when available or farmed raised. The farmed raised fish is more mild in taste and that’s the one we used.

Prep time: 10 min

Cook time: 20 min

Feeds 4-6 ppl

INGREDIENTS:

2 lbs., striped bass fillets

¾ cup dry white wine

¾ cup mixed olives

zest from 1 lemon,

1 tbsp. olive oil

¼ tsps. Black pepper

1 tsp.  Raskin’s roasted garlic salt

Fresh thyme

DIRECTIONS:

Heat oven to 400° F.

Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/4 teaspoon black pepper. Add a few sprigs of fresh thyme.

Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven. Divide the fish among individual plates and spoon the olives and wine sauce over the top and sprinkle with Raskin’s garlic salt to finish. Add fresh thyme sprigs  to garnish.

 

 

Can you imagine preparing your fish in less than 4 min and forget about it… 2 days later … tada …. Show stopping fish dish to entertain a crowd? No concern about the fish being too dry or cooking time etc…  Gravlax simplified with Raskin’s gravlax kit.

Gravlax is cured, unlike lox it is not smoked so no fancy equipment needed. The ingredients used in the Raskin’s gravlax kit cure the fish; you only have to turn your fillet over for the next few days to get the whole fish covered with the curing ingredients and voila. The magic happens on its own.

And a no fuss dish is definitely on top of our list these days….

Make sure to specify to your Raskin’s fish specialist that you will be using the salmon for a curing technique as the grade of the fish plays an important role in the success of this recipe.

Gravlax can also be served as an appetizer thinly sliced on bread or crackers.

We keep our fish skin on as it makes it slicing easier.

 

Prep time: 8 min

Curing time: 2 days or more

Yields: 6-8 ppl

INGREDIENTS

3-4 Lbs. sushi grade salmon side

1 Raskin’s gravlax kit

2 Tbsp. vodka

Fresh dill to garnish (optional)

DIRECTIONS:

Add 2 tbsp. vodka to gravlax kit

Rub mixture on the fish

Cover with plastic wrap and chill 2 to 3 days to cure, turning salmon over twice a day

Slice gravlax thinly on diagonal

Garnish with fresh dill (optional)

 

 

 

Holiday was fun, the calorie intake reached an all-time high and so we are going on a detox diet. The following recipe is low in calories and high in flavor!

We had our Raskin’s fish specialist butterfly a rainbow  trout that we stuffed with a tasty veggie mix. The butterflying technique leaves you with the whole fish sans bones (great for stuffing). Rainbow trout is mild in flavor and will adapt to any other ingredients you cook it with.

We added  pastrami lox pieces in our stuffing. That unexpected item adds a delicious taste to the dish.

To keep it low in calorie we used cauliflower rice as part of the stuffing. It is available in the refrigerated produce section at most supermarkets or very easily made in your own kitchen.

(Pulse a cauliflower head till it reaches a rice like consistency pulsing it for 15 seconds in batches)

 

Pastrami stuffed rainbow trout:

Prep time: 15 min

Cook time: 40 min

Yields: 6 ppl

INGREDIENTS:

2 medium rainbow trouts butterflied

1 red pepper finely diced

1 small green zucchini finely diced

1 ½ cups cauliflower rice

3 slices Raskin’s

pastrami lox sliced in small pieces.

3 Tbspn oil

Salt and pepper to taste

 

Mix the pepper, zucchini, cauliflower rice, pastrami lox in a bowl

Add salt and pepper to taste.

Salt and pepper the inside and the outside of your fish, add the stuffing on one side of your fish. Fold fish over to close. Drizzle oil over the fish and bake in preheated oven at 400 for about 30 / 40 min ill the skin turns crispy.

Tastes great warm or at room temperature.

 

 

 

A burger is a ground protein patty with a choice of topping and condiment in a bun – Doesn’t necessarily have to be a beef patty, right?  For a heart healthy variation, we substituted beef with fish and used minced ahi tuna in the following recipe. Ahi tuna has a mild taste and meaty/firm texture that make it very easy to work with.

Raskin’s sell flash frozen minced Ahi tuna in their frozen section that worked amazing with our recipe – or you can request your fishmonger to ground fresh tuna.

For an authentic barbeque flavor, we added Raskin’s  Hickory smoked Panko crumbs in the mix. The results were smoking 🙂

Prep time: 10 min

Cook time: 6 min

Yields 6 medium patties (or 9 small patties)

INGREDIENTS:

for the Patty:

1 lb. minced/ground ahi tuna

3 scallions chopped

2 eggs

1 tbsp. soy sauce

½ cup Raskin’s Hickory Smoked panko crumbs

Salt and pepper to taste

3Tbsp oil for searing

DIRECTIONS:

Combine ground/minced tuna with chopped scallions, eggs, soy sauce, Raskin’s Hickory smoked panko salt and pepper in a bowl.

Using lightly moistened hands, shape the tuna mixture into 6 patties.

Pan sear in a hot pan for 2/3 min per sides. You don’t want  to overcook it.

Assemble in your bun with veggies and condiments of your choice (sliced tomatoes, sliced onions, roasted red peppers, dill pickles, ketchup, tartar sauce, spicy mayo etc…) and if you are feeling adventurous, throw an egg on it 🙂

This one sheet pan dinner is very easy to put together and super nutritious. We used spiralized vegetables for a fresh and heathy alternative to pasta. Kids will love the shape.

You might be familiar with zoodles (zucchini that has been spiralized to look like noodles) but carrots are also ideal for the spiralizer. A lot of grocery stores offer spiralized vegetables in their produce section to cut down on prep time.

Raskin’s honey mustard sauce is a delicious combination of sweet and tang. It’s a very versatile condiment that can complement so many dishes. We paired it with salmon in this recipe.  We used some to glaze the fish and kept some to use as a dipping sauce. The results are a soft center fish with a crunchy outside.

Prep time: 10 min

Cook time: 20min

Yields 4 servings

INGREDIENTS:

4 slices salmon cut into cubes

2 zucchini spiralized

3 large carrots spiralized

1 cup cherry tomatoes

½ cup Raskin’s honey mustard sauce

¼ cup oil

Salt and pepper to taste

DIRECTIONS:

Lay all the vegetables on the sheet pan, drizzle with oil, salt and pepper.

Add the salmon cubes and glaze with Raskin’s Honey mustard sauce.

Bake at 400 for about 20 min.

*optional:  honey mustard sauce can also be used as a dipping sauce.

 

Attention gluten free dieters, Raskin’s offers this amazing topping mix to coat your fish. “TOKYO SESAME TOPPING”– it is a blend of sesame seeds, dehydrated vegetables and spices. The crunch and the flavor of this mix are delicious. We paired it with Nile perch and a plate full of vegetables for a healthy and filling entrée.

Nile perch is a wild caught fish; it can be found in the lakes and rivers of central Africa. Nile Perch is mild flavored and has a moist, medium-firm texture.  Raw fillets will have a pinkish, flesh-toned tint to them, but will cook up snow white.

In this recipe, the fish fillets are patted dry and coated on both sides with Raskin’sTokyo Sesame topping.  They are then seared in a hot pan until cooked through. We then used the same pan to sauté our rainbow colored veggie sides. Goi is the general term for salad in Vietnamese.

Tokyo Nile Perch Goi:

Prep time: 20min

Cook time: 30min

Yields 4 servings

INGREDIENTS:

4-6 medium Nile perch fillets

½ cup Raskin’s Tokyo Sesame topping

6 tbsp. sesame oil divided

1 small head of broccoli cut into florets (can be substituted with frozen broccoli florets)

2 baby bok-choy halved

1 ½ cups sliced shitake mushrooms

1 cup shredded purple cabbage

1 cup grated carrots

1 lime (optional)

3 tsp. garlic powder divided

Salt and pepper to taste

DIRECTIONS:

Pat dry the fish fillets and cover with Raskin’s Tokyo sesame topping on both sides.

Heat 2 tbsp. sesame oil in frying pan.

Fry the fish fillets on medium heat for about 5 min on each side and set fish aside.

Add 1 tbsp. sesame oil to the same pan and fry the shitake mushrooms on high heat till the liquid evaporates. Season with salt, pepper, garlic powder and set aside.

Add 1 tbsp. of sesame oil to same pan and add the broccoli and stir fry for about 5 min. season with garlic powder, salt and pepper and set aside. Repeat the same steps with baby bok choy, purple cabbage and grated carrots in separate batches.

Place all your vegetables and your fish in separate sections for an eye catching presentation.

A lime can be squeezed on your dish for an extra tang.

Enjoy your meal!!

 

Tu b’shvat, the new year of the trees is in a few days. People celebrate it by eating fruits.  We like to incorporate fruits in our fish too. Requiring a few simple steps, this exotic recipe will combine fruits, fish and flavor!!!

 

Red Snapper’s flesh is white with a pinkish tinge and always has the red color skin. It is mild in taste, therefore adapts great with this recipe.

And it is wild caught!!!

Raskin’s offer a variety of flavored Panko crumbs. It is an easy way to spice up your fish dish (or even chicken 🙂 with a different zing without the hassle.

 

Prep time: 15min

Cook time: 20min

Yields 4 servings

INGREDIENTS:

4 red snapper fillets

4 tbsp oil

1/2 cup Raskin’s coconut panko

Salt and pepper to taste

SALSA:

2 cups diced fresh pineapple

1/2 cup fresh parsley

1/4 cup finely diced red onion

1 jalapeño finely diced

juice of 1 lime

Salt and pepper to taste

 

DIRECTIONS:

Lay the fish in a pan.

Salt and pepper the fish fillets.

Drizzle the oil over the fish and top with Raskin’s coconut panko.

Bake in a preheated oven at 400 for about 20 min.

Toss all the salsa ingredients together, cover and chill till ready to serve.

Spoon the salsa over the fish fillets.