Evelyn Trapido's Gefilte Fish Goes Hawaiian Recipe

Name: Evelyn Trapido's Gefilte Fish Goes Hawaiian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium onions, peeled; 2 carrots, peeled and sliced into 1/4-inch rounds; 2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth); 12 ounces mahi-mahi fillet; 1 tablespoon salt, plus 1/2 teaspoon; 2 1/4 teaspoons pepper; 1/2 teaspoon cinnamon; 1 1/2 teaspoons vegetable oil; 1 egg; 1 1/2 teaspoons matzo meal; 1 teaspoon sugar (optional); Beet horseradish

Servings: persons

3 medium onions, peeled
2 carrots, peeled and sliced into 1/4-inch rounds
2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth)
12 ounces mahi-mahi fillet
1 tablespoon salt, plus 1/2 teaspoon
2 1/4 teaspoons pepper
1/2 teaspoon cinnamon
1 1/2 teaspoons vegetable oil
1 egg
1 1/2 teaspoons matzo meal
1 teaspoon sugar (optional)
Beet horseradish

1
Bring a pot with 3 quarts water to a boil.
2
Slice two onions and add with the carrots and fish head, bones and skin.
3
Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon.
4
Cook for 5 minutes.
5
Chop third onion and saute in a skillet in oil until almost golden.
6
Cut fillets into 2-inch cubes.
7
Place in a food processor.
8
Add sauteed onion, remaining salt and pepper, egg, matzo, sugar and 1/4 cup cold water.
9
Puree until smooth.
10
Dip hands into a bowl of cold water and form fish mixture into 11/2-inch balls.
11
Drop the balls into the simmering stock.
12
Bring to a boil again; cover and simmer 1 hour.
13
Using a slotted spoon, lift the fish, onion and carrots into a bowl.
14
Strain the broth into bowl with fish balls.
15
Serve hot, or cold when broth has gelled.
16
Arrange with onions, carrots and the broth.
17
Serve with beet horseradish.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium onions, peeled, 2 carrots, peeled and sliced into 1/4-inch rounds, 2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth), 12 ounces mahi-mahi fillet, and more.

Yes, Evelyn Trapido's Gefilte Fish Goes Hawaiian falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Evelyn Trapido's Gefilte Fish Goes Hawaiian

How did you like this recipe?

Frequently Asked Questions