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  Added: Dec 04, 2007  •  Visited (1229)  •  Print version Print this recipe (77)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Fish In Tomato Marinade
(Marinuota Silke)
What You Need:
  • ¾ cup vegetable oil
  • 2 cups coarsely chopped onions
  • ¾ cup tomato paste (6 ounces)
  • 3 tablespoons white distilled vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon powdered cloves
  • 1 bay leaf, coarsely crumbled
  • 5 whole black peppercorns
  • 1 teaspoon salt

  • 1½ pounds whitefish fillets with skin left on, cut into 2-inch pieces, or 6 schmaltz herring fillets, soaked in cold water for 12 hours, cut into 2-inch pieces and patted dry with paper towels
  • 1 tablespoon salt
  • Freshly ground black pepper
  • ½ cup flour
  • ½ cup vegetable oil

  • 2 tablespoons finely chopped parsley
  • 1 hard-cooked egg, finely chopped

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.

    2. Drop in the onions, reduce the heat to moderate and, stirring frequently, cook for 8 to 10 minutes, or until the onions are soft but not brown.

    3. Stir in the tomato paste, vinegar, sugar, cloves, bay leaf, peppercorns and salt and bring to a boil.

    4. Cover the pan; reduce the heat to low, and simmer undisturbed for about 15 minutes. Then remove from the heat and cool the marinade to lukewarm.

    1. If you are using the whitefish, sprinkle it with the tablespoon of salt and a few grindings of pepper. Because they are quite salty to begin with, the herring pieces need only be sprinkled with pepper.

    2. Whatever the fish, coat it well with the flour and vigorously shake off any excess. In a heavy 10-to 12-inch skillet, heat ½ cup of oil over high heat until a light haze forms above it.

    3. Add 6 or 8 pieces of the fish, lower the heat to moderate and brown them 3 to 5 minutes on each side, turning the pieces over with tongs. Transfer the browned fish with tongs to a double thickness of paper towels to drain, and fry and drain the remaining fish similarly.

    4. Pour 1/3 of the marinade into a shallow 2-quart enameled, glass or stainless steel baking dish and arrange half the fish in it in one layer.

    5. Moisten the fish with 1/3 more of the marinade and arrange the remaining fish in another layer on top. Pour in the remaining marinade and let the fish marinate uncovered and unrefrigerated for at least 6 hours.

    6. Then refrigerate, tightly covered with plastic wrap, for at least 24 hours before serving. The herring will keep as long as 1 week in the refrigerator; in fact, its flavor will improve with longer marinating.

    1. To serve, transfer the fish to a serving platter, moisten it with a little of the marinade if you like, and sprinkle with the parsley and hard-cooked eggs.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Lithuania
    Main Ingredient » Fish » Whitefish
    Main Ingredient » Fish » Herring
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers


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