food & dining
KERI WHITE | SPECIAL TO THE JE
e recently had a house
guest whose spouse is on
a low-salt diet for health
reasons. I asked him about his dietary
preferences for his visit, and he said,
semi-jokingly, “When I’m away, I’m on
a high-salt diet!”
Obviously, I didn’t want to serve up
high blood pressure with dinner, but I
did focus on ingredients that he prob-
ably can’t have at home — things like
soy and miso, which are delicious but
do have a fair share of salt.

Because we were at the beach, and he
is from Colorado, I also wanted to off er
some local fi sh that he doesn’t oft en
fi nd at home.

Tilefi sh is a delicious variety that is
caught off the Jersey coast and worked
beautifully with this meal — but any
fi rm fi sh like grouper, halibut, cod,
salmon, haddock or tilapia would be
a fi ne substitute. Just be sure to adjust
the cooking time for the fi sh; the tile-
fi sh was about an inch thick, but as a
thinner fi let, tilapia would require less
cooking time.

We served this with sushi rice, which
is a bit sticky and has a diff erent texture
from regular rice. Th e sauce coated it
well, and the rice rounded out the meal
nicely, keeping with the “eastern” vibe.

If sushi rice is not convenient, any type
of rice or noodle would be enjoyable
with this dinner.

Soy-Ginger Glazed Fish
Serves 4
The glaze can be made a day ahead
and stored in a sealed container
in the refrigerator. If you use this
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20 JULY 21, 2022 | JEWISHEXPONENT.COM
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W Summer Supper Featuring
Soy, Ginger and Miso
method, the fi sh will need an extra
10 minutes in the oven to compen-
sate for the cold glaze. The hot glaze
poured right from the skillet acceler-
ates the cooking process.

1.5 pounds tilefi sh or other fi llet
1 teaspoon canola oil
1 medium onion, chopped
1-inch piece ginger, grated
3 cloves garlic, crushed
1 teaspoon chopped chili pepper
or 1 teaspoon hot sauce like
Sriracha Juice of 1 lime
1 tablespoon sesame oil
¼ cup water
Heat your oven to 275 degrees F.

In a large skillet over medium,
heat the canola oil, and sauté the
onion, garlic, chilies and ginger until
fragrant and soft, about fi ve minutes.

Add the soy, sesame, water and lime
juice, and toss the lime rinds in as
well. Cook over low until the sauce
thickens, about eight minutes.

While the sauce simmers, place
the fi sh in a baking dish with a
cover. Remove the lime rinds, pour
the sauce over the fi sh and bake,
covered, for 20 minutes, or until the
fi sh is opaque throughout and fl akes
easily. Serve immediately.

Salad with Miso Dressing
Serves 4
This simple salad was a hit and com-
plements the fi sh nicely. It would
also be nice as a bed for grilled
salmon, tuna, chicken or fl ank steak.

I used the micro sprouts and pea
shoots that I found at my local farm-
ers market from the gifted folks at
Taproot Farm, but if you can’t fi nd
them, just add an extra cup of greens.

6 cups baby greens (spring mix,
arugula, mache or tatsoi)
½ cup microgreens sprouts such as
broccoli or radish sprouts
1 cup pea shoots
1 cucumber, peeled and chopped
1 cup cherry tomatoes
1 carrot, grated
1 scallion, white and green parts,
chopped For the dressing:
¼ cup miso (any type)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons rice vinegar
2 tablespoons canola or
vegetable oil
Place all the salad ingredients in a
large, shallow bowl. Mix the ingredi-
ents well, making sure to break up
the miso, and thoroughly blend to an
even consistency, either with a fork
or a blender. Toss it over the salad
just before serving. JE