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Passover Halibut Plaki

Posted By Linda Capeloto Sendowski On March 11, 2010 @ 8:52 PM In Appetizers,Cookbook,Fish,Passover,Sephardic,Side Dish | 8 Comments

Plaki typically refers to a Greek baked fish dish with vegetables.  My Nona (grandmother) made a dish she referred to as Plaki.  The recipe, long forgotten, is a bit of a mystery and all I remember is that is contained green grapes and mild white fish.  I thought I would give it a try for Passover, since we eat a lot of fish over the holiday.

I combined vegetables that appear in Turkish and Greek cuisine frequently and would compliment each other and the halibut.  The results were beautiful and tasty.  Flaky white fish with the intriguing flavor of fennel, sweet from grapes and acid of tomatoes with some gelled lemon and mildly celery flavored juice makes a tasty fish course. [1]

1.5 pounds of fresh halibut filet

2 tablespoons olive oil

2 tablespoons lemon juice

Salt

Pepper

1 celery rib, finely diced

¼ small Spanish onion, finely diced

1/3 cup fennel, finely diced

1 small carrot, finely diced

¼ red bell pepper, diced

10-14 green grapes cut in half

10 grape tomatoes cut in half

1/3 cup chopped parsley

Wash the halibut filet and pat it dry.  Pour the oil in a baking dish that fits the size of the fish filet.  Place the fish filet in the dish, pour the lemon juice on top, and season the fish with salt and fresh cracked pepper.

Mix all the chopped vegetables in a small dish.  Spread the vegetables on top of the fish, place the grapes on top of the vegetables, and sprinkle the parsley on top of all.  Bake the fish in a 350º oven for about 30 minutes.  If the vegetables seem a little underdone, cover the baking dish with aluminum foil to prevent further browning and bake for another 10 minutes.  [2] [3] [4]

Plaki keeps refrigerated for up to 3 days.

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8 Comments To "Passover Halibut Plaki"

#1 Comment By eva On March 12, 2010 @ 8:55 AM

Everythings looks yummy I am going to try it all perfect for Pesach. Love the pictures so colorful.
Thank you so much keep it coming

#2 Comment By greek girl from queens On March 12, 2010 @ 10:08 AM

The plaki looks gorgeous on that beautiful plate, as do the mushroom felichikas, both of which I can remember my nunna making for Passover as well…long, long ago now. Can I come over to yours – all these beautiful photos are making me soooo hungry! Thanks for sharing all this with us. As for me, I’ve just finished making my very first attempt at Tunisian Orange Coconut Almond Cake (half from a recipe I found, half my own variation on the them) and hubby definitely approves.

#3 Comment By Linda Capeloto Sendowski On March 13, 2010 @ 12:19 PM

Oh, I want to make that cake it sounds so good. Of course you can come for passover, the more the better!! My Papu (grandpa) used to sing in Ladino at the beginning of the Seder something like ‘Todos vengen y comen’ (everyone come and eat with us)

#4 Comment By greek girl from queens On March 17, 2010 @ 7:16 AM

The cake didn’t last long, so I’ve been asked to make another one today. It being St. Patrick’s Day, however, I’ve opted for Irish soda bread, instead.

Muchos gracias for the invite, Linda – how I would so love to go to yours for Pesach. I’ve tried celebrating it here, but it’s kind of difficult when there’s no family to share it with, and the hubby, lovable and wonderful as he is, isn’t Jewish himself so isn’t really into it. But I do say my prayers, with what little Hebrew I do know/still remember, and wish everyone in my family back in the US a happy and healthy Pesach.

What’s for dinner tonight, then? And are there any Paddy’s Day parades going on in Seattle today?

#5 Comment By Linda Capeloto Sendowski On March 17, 2010 @ 1:10 PM

Well I am not making cornbeef or cabbage, just chicken thighs with Lime juice, olive oil and sumak(a persian spice) grilled and baby brrocoli stir fry with mushrooms. I am recipe testing all day today!

#6 Comment By greek girl from queens On March 17, 2010 @ 2:33 PM

Funnily enough, we’ve opted out of the traditional ‘corned beef and cabbage and boiled potatoes for Paddy’s Day’ as well. I instead made chicken tikka masala, with basmati rice and garlic and coriander naan bread (of which I’m very proud, considering it was my first time making naan). Not very Irish, I realise, but it was delicious, nonetheless.

#7 Comment By anne monk On March 18, 2010 @ 5:19 PM

hi…i love your love for food and cooking….if only….anyways I would love to know if you will be publishing on your boreka site your almond cake…..thanks for all the wonderful ideas–now it is a matter of choosing which ones since every one sounds like the one i want to make..

#8 Comment By Linda Capeloto Sendowski On March 20, 2010 @ 9:06 AM

I Anne, there are so many things to post. Thanks for all of your interest, I will try to do the Almond cake on Monday. Regards, linda


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