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

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