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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
If it’s your family’s minhag to eat a fish course at each Yom Tov or Shabbos meal, by the time Succos comes around, you’ve probably exhausted all your tried-and-true recipes and are searching for something new to wow your family. This recipe is easy and light, with a burst of citrus flavor.
Serve it on a bed of veggies to make a gourmet appetizer.
4 flounder fillets, cut in half (total of 1 and 1/2 pounds/680 grams)
1/2 cup Tuscanini Lemon Juice
1/4 cup Tuscanini Olive Oil, plus more for greasing
2 teaspoons chili-lime spice
1/2 cup (1 stick) vegan butter or Mehadrin Margarine
2 shallots, very finely diced
1 jalapeno, very finely diced
6 cubes Gefen Frozen Garlic
10 cubes Dorot Gardens Frozen Cilantro or parsley
1/3 cup white cooking wine (I use Tuscanini)
1 cup hot water with parve chicken bouillon
1/4 cup coconut cream
juice from 1 lime
1/2 teaspoon pepper
7 fancy zucchini, julienned, or 2 bunches asparagus
1 lime, sliced, for garnish
fresh herbs, for garnish
Fill a large bowl or a 9 x 13-inch (23 x 33-centimeter) baking pan with cold water. Add lemon juice, then put the fish in the water and allow it to sit for 15 minutes.
Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Palisades Parchment Paper, brush with olive oil.
Remove fish, dab dry, and place on the baking sheet. Brush each fillet with olive oil and sprinkle 1/4 teaspoon chili-lime spice per fillet.
Bake for 15-20 minutes.
In a saucepan, melt vegan butter; add shallots and sautee until they start turning golden.
Add jalapeno and sautee for two minutes, stirring constantly.
Add garlic and sautee another two minutes, then add remaining ingredients except zucchini/asparagus.
Once the sauce comes to a boil, reduce heat and simmer for approximately 10-15 minutes, or until it thickens a bit.
Remove sauce from the pan. In the same pan (without washing), place julienned zucchini or asparagus and sautee for three to five minutes. Add one tablespoon of the sauce to the vegetables, mix, and remove from the pan (you want the vegetables to stay a bit crisp).
To serve, place a mound of vegetables in the middle of the plate, drizzle with one teaspoon sauce, and top with a piece of flounder.
Drizzle one to two tablespoons sauce onto the fish, then garnish with a slice of lime and some fresh herbs.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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