Fish spicy, not sweet
'One bite and I went into shock. Whoever made the fish used sugar instead of salt.' It seems like Avigail is not the only gefilte victim
“You know that I am from a moshav. I grew up innocent, my whole life centered around the small community of Moroccan Jews from which I never left. When people said fish to me, they meant spicy fish. I didn't know any other kind. After I married, I went with my Ashkenazi husband to visit friends of his. Good that I didn't know beforehand what was waiting for me.
"The meal started with several salads which made me want to send my hostess for retraining to my mother just to show her how to make the real thing – then she served these cold, grayish balls of something I had never seen in my life. She urged me to taste them. I asked her what it is.
'It's fish,' she said and I was happy because I love fish.
"One bite and I went into shock. Whoever made the fish used sugar instead of salt. It's sweet! What do I do? Do I tell her?
I looked around at everybody eating the fish and no one said anything. Good, I had no choice so I continued to eat as well. I took teeny bites so I would feel the taste as little as possible. At some point after everyone had finished, their eldest daughter asked me why I eat so slowly. I did not know what to say so I explained that it is so delicious, I want it to last.
"My host overheard the conversation interrupted and said to his wife – 'Mother, we have plenty of gefilte fish. Bring our guest another portion because she is so enjoying it.'
“I understood that I had no choice. I pretended something was stuck in my throat and started gagging. Everyone brought me water, took me out to the balcony for fresh air and forgot about gefilte fish. God took pity on me.”
Orit is also a wonderful cook and here is one of her favorite fish recipes.
Spicy Moroccan fish with paprika, lemon and tomatoes
Orit has a wonderful recipe for Moroccan baked fish which is half the work and much less oil than the top of the stove version. I use the Queen of Nile fish which may not be politically correct so please don't tell anyone anything.
Preparation Time: 20 minutes
Baking Time: 20-35 minutes
6 fish fillets or whitefish cut into steaks
1 lemon
4 ripe tomatoes chopped
2 red peppers cut into large cubes
1 red or green hot pepper (optional)
6 garlic cloves peeled and sliced
fresh cilantro
1/3 C oil
2-3 tsp sweet paprika
½ tsp cumin
salt and pepper
In a large Pyrex or other baking dish, spread the tomatoes and layer the peppers on top of them. Rinse the fish pieces well and place them on the vegetables.
Peel the lemon but leave the white outer layer. Cut it into rounds and place them on the fish pieces. Add the garlic pieces, cilantro, cumin, salt and pepper. Sprinkle the fish with the paprika followed by the oil and then the slices of hot pepper if so desired. Add a half cup of water and bake at 350 degrees until the fish turns golden brown – between 20 – 35 minutes depending on the type of fish used.
