Name: Italian-Jewish Marinated Fried Fish
Yield: Yield: 6 to 8 Servings
Cuisine: Italy
Ingredients: Olive oil, for frying, plus 2 tablespoons; 1 cup fresh orange juice; 1 Turkish bay leaf; 2 pounds lemon sole, grouper, red snapper, perch, or similar nonoily, fairly firm-fleshed fish fillets (choose fillets no more than ½-inch thick); 2 anchovies, finely chopped (optional); ½ cup moderately priced balsamic vinegar or mild red wine vinegar; ¼ cup raisins; ¼ cup pine nuts; About 1 cup unbleached all-purpose flour; Salt and freshly ground black pepper; bright green leaves of parsley, curly endive, frisée, or other greens; 1½ pounds onions, very thinly sliced (6 cups); 1 large, juicy unpeeled orange, preferably thin-skinned, very thinly sliced

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Above the night music, the Venetian skies boom and burst into explosive colors, sending showers of rainbow meteors skittering across the heavens, their shimmering reflections dancing in the inky canals.

It is the Festa del Redentore (Feast of the Redeemer), celebrated every July 19th since 1576 to commemorate the end of a plague that had devastated the city. Among the traditional ritual of foods eaten before the blaze of spectacular fireworks is an ancient Venetian-Jewish dis