This is not your bubbe’s gefilte fish. When cookbook author Susie Fishbein took to the grill at a recent cooking demonstration in Brooklyn, the discussion centered on halibut, salmon and grouper, among others.
For the four-part series on seafood, Fishbein set up in the Pomegranate supermarket, and offered simple, quick techniques for a variety of different fish.
“Fish should be on your menu twice a week,” said Fishbein, author of the popular “Kosher by Design” series. “It’s a really great, low-fat, low-calorie protein.” And best of all for the busy mom, she said, cooking fish is incredibly quick: “None of [the recipes] take more than five minutes of prep and none of them cook for more than 15 minutes in the oven.”
Fishbein was approached by the Pomegranate supermarket, whose staff felt they had a varied fish counter that was being underutilized because people simply didn’t know how to prepare fish dishes.
So for more than 100 shoppers and cooks, Fishbein cooked up salmon burgers, zaatar-rubbed halibut, blackened red snapper and miso-braised cod, showcasing easy and fast recipes. Other featured varieties of fish included sole, tuna and grouper.
“People are kind of at a loss over [what to cook] mid-week, and they just eat their Shabbos leftovers all week,” said Fishbein. “How boring!”
Fishbein’s final fish demonstration will take place on March 14 at Pomegranate, 1507 Coney Island Ave. in Brooklyn, (718) 951-7112.
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