"I’ll make the first course” I told mom when she called to ask if we are coming to Rosh HaShanah dinner. “Really? “ she asked, “you don’t have to”. “I know i don’t have to” I replied, “I want to”. “Well, if you really want to, that’s ok, but you’ll have to make it here, in our place”. “I didn’t think otherwise” I answered. Mom was afraid that I’d want to make the dish in my home, and then my repentant brother would not be able to eat it. “Not only will I cook it at your place” I added “I’ll come a couple of days before that and we’ll go shopping together at the kosher fish market”. Mom's sigh of relief could be heard all over the neighborhood. “So, what will you be making?” mom asked, “wait and see” was my answer. When I was cooking, she came by and stood next to me, surprised, “zucchini? You don’t eat zucchini” she said. “Thats right” I answered “but you do, and I can eat the fish”.
Ingredients
4 medium zucchinis
1 lb ground fish (Ii used mix of Tilapia and Flounder, but you can use any fish you like)
1 onion
3 garlic cloves
1 cup parsley
1 cup cilantro
1 cup zucchini insides
½ cup breadcrumbs
½ tsp cumin
½ tsp cardamom
¼ tsp ground clove
1 tsp salt
1 tsp black pepper
Sauce
1 cup white wine
4 TBS lemon juice
2 TBS olive oil
3 garlic cloves sliced
1 red hot pepper seeded and sliced (optional)
Wash the zucchinis well, cut them in half lengthwise and scoop the seed, leaving a wall of ⅛ of an inch. Save the inside for later.
In a food processor with a metal blade chop onion, garlic cloves, parsley, cilantro and zucchini insides.
Heat oven to 350 F. Place all fish filling ingredients and spices in a large bowl and mix well. Fill the zucchini boats above the height of the wall and form a hill. Place the boats in a deep baking pan and sprinkle with white wine, lemon juice and olive oil. Spread the garlic and red hot pepper. Cover and bake for 45 minutes. Uncover, turn oven to broil and broil for 2-3 minutes until lightly brown. Transfer to serving plates and sprinkle with roasted almonds.
