If you’ve gone on a gluten-free diet and thought you’d have to give up Gefilte Fish, guess again. My Paleo Gefilte Fish are gluten-free. They’re also every bit as tasty as the dish that is typically made with matzo meal.
We make this homemade Gefilte Fish recipe once a year. Since they’re not easy to make, we save them for the special occasion of Passover. Growing up my Bubby was a powerhouse in the kitchen. She cooked up her homemade Gefilte Fish for us often.
This recipe was originally published on Elan’s Pantry.
We serve this healthy Passover recipe with Maror, which is made of ground horseradish.
Gefilte Fish: Serves:18balls
- 1 pound halibut fillets, skinned and boned
- ½ pound salmon fillets, skinned and boned
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 large eggs
- 1 teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup fresh dill, finely chopped
- 1 cup grated carrots
- ½ cup parsley, finely chopped
- Cut the fish into large chunks and place in a food processor
- Pulse until finely ground; do not puree
- Heat oil in a large frying pan
- Sauté onion over medium-low heat until soft and transparent, cool for 10 minutes
- Pulse onions, eggs, salt, pepper, and lemon juice into fish mixture
- Pulse in dill, carrots and parsley
- Refrigerate mixture for 3 hours
- Heat a large pot of water and bring to a boil
- Shape fish mixture into 1½-inch balls
- Drop balls into water and cook for 15-20 minutes until cooked through
- Place balls in a 9 x 13 inch baking dish and refrigerate to cool
- Serve with Horseradish Sauce and garnish with fresh sprigs of parsley
This Gefilte Fish recipe was inspired by one from Ellyn Goodrich called “Alaskan Halibut and Salmon Gefilte Fish Terrine.” While Goodrich’s recipe makes a “loaf,” mine is made into the more traditional balls. I’ve also added more vegetables to make the dish lighter. Finally, while hers contains gluten, I’ve created a gluten-free Gefilte Fish.
What are Gefilte Fish? They are simply fish balls made from a mixture of deboned fish that is then ground. This traditional dish is popular with Ashkenazi Jews and is served on Shabbat as well as Jewish holidays such as Passover.