Feast Of The Seven Fishes

A Jewish girl's summer spin on an Italian Christmas feast.

Jewish Week Online Columnist
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It's the dead of summer in New York City, and here I am, a Jewish girl, thinking about Christmas. There's one part of Christmas that I always wished I could celebrate. It's not the gifts, the tree decorating, or the gorgeous lights. It's the Feast of the Seven Fishes. I have always been jealous of my Italian friends when it comes to celebrating this amazing tradition. The Feast of the Seven Fishes is an Italian Christmas celebration where seven different types of fish are served and eaten in one meal. Why I am thinking about this now? This month is the Hebrew month of Av, and in the first nine days of Av, Jewish people are meant to mourn the destruction of the first and second Holy Temples. During these nine days, Jewish people are not meant to eat meat. In my mind, that means: eat fish. To make a long story short, I couldn't help but think how much fish I've eaten and cooked this month, and that led me to think about the Feast of Seven Fishes! So, today I will offer 1 truly awesome fish recipe, not 7 (I am not Italian, though I wish I was)!

The recipe is what I call Zucchini-Carpaccio-Cevice'd Flounder, I came up with this recipe just the other night, when I wanted a refreshing, truly fresh tasting fish. By slicing a zucchini into extremely thin slices, I created a carpaccio. I 'pickle' the zucchini slices by marinating them in a simple marinade. Honestly, I have made it 3 times since coming up with it. Serve cold or at room temp.

Zucchini-Carpaccio-Cevice'd Flounder

Serves 2-4 

Ingredients: 
For the fish:
1 flounder fillet (about 1.5 pounds) you can use any large white fish fillet, no skin
3 drops worstershire sauce
3 drops honey or fig syrup (also called Silan, available at Israeli markets or online, I highly recommend!)
3 drops yellow mustard salt and pepper
For the zucchini:
2 small zucchinis, sliced super thin into rounds
1 garlic clove
1/2 jalapeno (optional)
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Good pinch of salt and pepp
Recipe Steps: 
Start by preparing the zucchini. Place the zucchini rounds into a small bowl. Use a grater to grate the garlic clove and jalapeno into that bowl. Add the red wine vinegar, the sugar and salt and pepper. Toss all together, and set aside. Now, move on to the fish.
Preheat the oven 400. Place the fish on a parchment-lined baking sheet. Season the fish generously with salt and pepper. Rub the worstershire, honey/fig syrup, and mustard into the fish. Take the zucchini slices, one at a time, and place them, slightly overlapping in a line over the top of the fish. Cover the entire top of the fish. Place the remaining zucchini slices in the bowl with the marinade in the fridge for later. You should have about a cup of zucchini slices left over.
Place the fish in the oven and cook for about 12-15 minutes, until it is cooked through, and the zucchini slices have darkened slightly. Remove from the oven and let cool.
Before serving, line the top of the fish with the remaining zucchini slices and pour the marinade over. Eat cold or at room temperature. Enjoy.