Pacific Northwest Gefilte Fish - Appetizer

Recipe by Gracie Schatz

Servings: 8

For the Gefilte Fish:

1 large onion, coarsely chopped

12 oz. Oregon snapper fillet, coarsely chopped

4 oz. wild salmon, bones and skin removed

2 T. vegetable or grapeseed oil

1 large egg

2 T. coarsely chopped fresh dill

1 t. kosher salt

1/8 t. freshly ground white pepper

1 t. sugar

For the Broth:

2 qt. Newman’s Seafood Broth


1. If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor.

2. Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.

3. Warm up your broth, once it is boiling, reduce to a simmer. Wet your hands and form fish into balls, according to your size preference. They should be a little bigger than a walnut but smaller than a matzo ball. They will expand as they cook.

Place them one by one into the simmering broth. When all eight servings are in the pot, make sure heat is low and place lid on the pot. Cook gefilte in the pot for 30 minutes.

Remove gefilte with a slotted spoon and place in a bowl or deep serving dish. Chill.

Serve them chilled, topped with freshly chopped dill and freshly grated horseradish.

Albacore Tuna Marinated and Lightly Grilled

Submitted by John Nelson, Chef and Former Staff Member at Newman's Fish Market and Newman's Grotto in Eugene
Prep Time:  20-30 Minutes;  Cook Time: 4 Minutes

1    fresh loin of tuna
1    teaspoon of harissa or sambal (hot spicy sauce)
¼   cup orange juice
1    teaspoon caraway seed
1½ teaspoon coarse salt
¼   cup olive oil

Albacore is one of the fastest fish in the sea is also one of the fastest fish to cook so don’t overdo this tuna.  Also, take care not to over-marinate this fish.

Mix all the marinade ingredients together.  Pour the sauce over the tuna, coating both sides, and marinate the albacore for no more than an 30 minutes --- or the citrus will begin to cook the fish and you will have made ceviche.

Lightly grease your grill with olive oil and preheat the grill on high temperature.

Grill each side of the tuna for about 2 minutes just enough to caramelize the sugars in the juice.  The middle of the tuna should still be rare to medium rare for the best flavor.

Let tuna stand for a few minutes, slice and serve.