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1 loaf gefilte fish, defrosted
In a large bowl, combine defrosted fish, matzo meal and egg. Refrigerate uncovered for 20 to 30 minutes.
Place an 8-quart stock pot 3/4 full with water over high heat. Bring to a boil.
Preheat oven to 350°F/180°C.
In a large baking dish mix tomatoes, oil, paprika, onion powder, parsley flakes, salt and pepper. Set aside.
Remove fish from refrigerator. Using wet hands, form fish mixture into (2" diameter) balls and drop into boiling water. When fish balls begin to float, using a slotted spoon, remove each fish ball and place into sauce mixture in baking dish. Place 1 piece of jalapeno pepper in each corner of baking dish. Cover tightly, place in preheated oven and bake for 1 hour and 15 minutes.
Serve chilled or at room temperature.
Poster's Notes:
Have you ever tried using jalapeno peppers with gefilte fish? This will only use up two but it's a nice appetizer or a good afternoon snack to have around. The fish balls from these are spicier when near the peppers and less so when not near them.
Posted by Valerie Kanter
Nutritional Info Per Serving: N/A
1/2 cup matzo meal
1 egg
1 28-ounce can crushed tomatoes
2 tablespoons olive oil
2 tablespoons paprika
2 tablespoons onion powder
1/4 cup dried parsley flakes
1 teaspoon salt
Black pepper, to taste
2 jalapeno peppers, sliced in half crosswise
You can use bread crumbs instead of matzo meal if not for Pesach.