With Passover and Easter rapidly approaching, it’s time to start planning dinner. Begin with a main attraction that’s as tasty as it is pretty – Citrus Sea Bass – and end on a note that’s hard to refuse – Chocolate Quinoa Cake. Enjoy!
Citrus Sea Bass
Courtesy of “A Taste of Pesach 2”
Pareve • Serves 4
2 pink grapefruits
salt, to taste
pepper, to taste
4 skinless sea bass fillets, 6 ounces each
1 tablespoon oil
1 avocado, diced just before serving
4 tablespoons avocado oil
• Preheat oven to 450°F.
• Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl.
• Squeeze juices from membranes into the bowl; discard membranes. Drain fruit, reserving 1/2 cup fruit juices. Return the 1/2 cup of reserved juice to the bowl with fruit.
• Season fillets with salt and pepper. Heat oil in a large skillet over high heat. Add fish; cook until golden brown and releases easily from pan, 6-8 minutes.
• Gently transfer fish to a 9-by-13-inch pan, cooked side up. Bake until just opaque in the center, 5-10 minutes.
• Divide fruit and avocado between individual plates; top each with a sea bass fillet. Spoon 2 tablespoons citrus juices and 1 tablespoon avocado oil over the fish and fruit on each plate.
Chocolate Quinoa Cake
Courtesy of “The Healthy Jewish Kitchen”
Pareve • Gluten-free • Serves 12
3/4 cup quinoa
1 1/2 cups water
2 tablespoons potato starch
1/3 cup orange juice from one orange
4 large eggs
2 teaspoons pure vanilla extract [or other vanilla if for Passover]
3/4 cup coconut oil
1 1/2 cups sugar
1 cup dark unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 ounces bittersweet chocolate
Fresh raspberries, for garnish [optional]
5 ounces bittersweet chocolate
1 tablespoon sunflower or safflower oil
1 teaspoon pure vanilla extract [or other vanilla if for Passover]
• Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made one day in advance.
• Preheat the oven to 350°F . Use cooking spray to grease a 12-cup Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.
• Place the quinoa in the bowl of a food processor. Add the orange juice, eggs vanilla, oil, sugar, cocoa, baking powder, and salt and process until the mixture is very smooth.
• Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake for 50 minutes, or until a skewer inserted into the cake comes out clean.
• Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire rack.
• To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes. Then, whisk again. Use a silicone spatula to spread the glaze all over the cake.
• Garnish with fresh fruit or holiday-appropriate decorations.