Serves 8

6 large potatoes peeled and cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
4 tablespoons margarine
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chili, seeded and finely chopped (or jalapeno)
Matzah cake meal
3 tablespoons oil, for frying
Parsley sprigs and lemon slices, for garnish

Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the two kinds of fish in it and place on a baking sheet. Bake in a 400 degree oven for 15 minutes. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
In a frying pan, sauté the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons margarine and olive oil until soft. Combine with potatoes and fish. Cover with plastic wrap and leave to chill in refrigerator for 30 minutes. This makes it easier to handle.
Remove and form the fishcakes and pat them into shape. Dust with matzah meal. Heat oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.

4 medium-size ripe tomatoes
2 tablespoons olive oil
2 pounds fresh tuna steaks, 1 to 1½ inches thick, divided into 4 equal portions
½ cup finely chopped onions
3 tablespoons balsamic vinegar
3 tablespoons dry red wine
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
¼ cup (1/2 stick) unsalted margarine in small pieces (optional)

Seed and finely chop the tomatoes. Place in a colander over a bowl and allow the excess liquid to drain at least 30 minutes. Set aside.

Brush a heavy skillet, large enough to hold the fish without crowding, with a little of the olive oil and place over high heat. Heat oil until very hot. Dry the tuna pieces and sear them until they are browned on the outside and still pink in the middle, about 3 minutes on each side. Transfer the fish to a platter, cover loosely with foil and keep warm.

Add the remaining olive oil to the skillet. Sauté the onions over low heat until they are tender but not browned. Add the tomatoes and cook until softened, about 5 minutes. Add the vinegar, wine and rosemary and cook over medium-high heat until most of the liquid in the pan has evaporated. Season to taste with salt and pepper.

If desired just before serving, over very low hear with the mixture barely simmering, stir in the margarine bit by bit. The sauce should become slightly creamy. When all the margarine is incorporated, return the fish to the pan, baste with the sauce, then serve immediately. Once the margarine has been added to the pan it is important not to allow the sauce to boil.

1 teaspoon olive oil
2 small onions, halved and thinly sliced
Two cans (28 ounces) plum tomatoes, drained (liquid reserved) and finely chopped
½ teaspoon grated orange zest
3 tablespoons fresh orange juice
2 tablespoons sweet red wine
¼ cup raisins
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon ground cinnamon
2 teaspoons salt
Freshly ground black pepper
2 tablespoons toasted silvered almonds
6 4-ounce cod fillets, or sole fillets
2 tablespoons minced scallions

Heat the olive oil in a large non-stick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until the onions are completely wilted and browned, about 10 minutes. Add the tomatoes, ½ cup of the reserved tomato liquid, orange zest and juice, sherry, raisins, vinegar, honey, cinnamon, salt, and pepper to taste. Simmer for 25 minutes.

Stir in the almonds. Place the cod fillets in the skillet and cover with the sauce. Simmer over low heat until just cooked through, about 10 minutes. Carefully transfer the fillets to platter using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions, and serve immediately.

Serves 4 or 8 appetizer portions

3 tablespoons olive oil
1 1/2 tablespoons jalapeno, chopped and seeded
1 tablespoon lemon zest
1 ½ tablespoons fresh lemon juice
4 teaspoons chopped cilantro
4 teaspoons fresh chopped parsley, or 1 teaspoon dried parsley
½ teaspoon salt
3 pieces lemon, in sections
6 cups water
1 teaspoon salt
½ teaspoon black peppercorns
2 green onions, chopped
1 parsley sprig
1 cilantro sprig
4 (6 ounce) halibut fillets (or other fish) or 8 (3 ounces) pieces

Lemon Herb Salsa: Combine olive oil, jalapeno, lemon zest, lemon juice, cilantro, parsley, salt, and lemon pieces. Set aside.
Combine water, salt, black peppercorns, green onions, parsley sprig, and cilantro sprig in a large skillet over low heat and bring it to a simmer. Add fish and cook for 10 minutes, simmering, until the fish is cooked through but still opaque. Remove fish from pan with a slotted spoon. Serve fish with lemon herb salsa.