This year, the civil and Jewish calendars both have leap years, which traditionally are considered good luck. Feb. 29 is leap day, and we are now in the first of the two months of Adar. (The Adars are called Adar I or Adar Aleph, and Adar II or Adar Bet. The extra Adar is added seven times as a leap month in a 19-year cycle to align the solar and lunar calendars). Adar II begins March 11.
There are many explanations why the months of Adar are considered lucky. One of those is because of their mazal, or constellation sign, the twin fish of Pisces. Fish are considered lucky for several reasons, including their ability to be hidden from the eye, and because they are said to multiply in lakes and rivers during Adar. In honor of the double luck of two Adars, below are two fish recipes.
Tuna Patties with Sriracha-Peanut Mayo Sauce
Serves 2
5 oz. can unsalted, water-packed, dolphin-safe tuna, drained
1 egg, beaten
1 Tbs. matzah meal or breadcrumbs
1 tsp. plus 2 Tbs. peanut oil
2 tsp. finely grated fresh ginger
1/4 cup chopped green onions (scallions), white and light-green parts
2 Tbs. minced cilantro
1 tsp. fresh lemon juice
1/2-1 tsp. minced, seeded fresh jalapeño
1/4 tsp. salt
Sriracha-Peanut Mayo Sauce (see below)
Flake tuna with fork. Mix with egg, matzah meal, 1 tsp. oil, ginger, green onions, cilantro, juice, jalapeño and salt. Form tuna into 2 large or 4 small patties. Heat remaining oil in skillet on medium-high heat. Fry patties until browned on both sides and heated through, turning gently as needed. Serve in buns spread with sauce or on top of salad greens drizzled with sauce.
Sriracha-Peanut Mayo Sauce: Whisk 2 Tbs. peanut butter with 1 Tbs. hot water until smooth. Mix in 1-2 Tbs. Sriracha sauce and 2-3 Tbs. mayonnaise. Let stand 20 minutes before using.
Oven-Steamed Fish with Vegetables
Serves 2-3
1 Tbs. oil
2 cups sliced new potatoes (1/4-inch slices), peeling optional
11/2 cups sliced carrots (1/4-inch slices)
1 cup chopped leeks, white and light green parts
1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 cup vegetable broth or stock
1/4 tsp. saffron threads
1 lb. cod or other white fish filet, about 1/2 inch thick
2 Tbs. fresh lemon juice
1/4 tsp. paprika
1 Tbs. minced lemon zest
3 Tbs. minced parsley
2 Tbs. minced almonds
Preheat oven to 350 degrees. Oil a baking dish (approximately 8 by 12 inches). Place potatoes across bottom and then scatter carrots and leeks on top. Sprinkle with half the salt and pepper. Heat broth to simmer. Crumble saffron with fingers. Add to broth. Simmer 10 minutes. Pour 3/4 cup broth over vegetables. Cover securely with foil. Cook for 40 minutes or until vegetables are almost done.
While vegetables are cooking, rinse cod, pat dry and rub with juice. Mix remaining salt and pepper with paprika. Rub all over fish. When vegetables are almost cooked, remove foil and place fish (cut in two pieces if necessary) on top of vegetables. Pour remaining broth over fish, reseal dish with foil. Cook about 10-15 minutes until fish is cooked to desired doneness, checking occasionally. Timing depends on type and thickness of fish and if fish is cooked to medium (somewhat translucent) or well done (opaque) at the center. Mix zest, parsley and almonds. Sprinkle on top. Serve in bowls with broth.
Garlic variation: Add 1-2 tsp. minced fresh garlic with leeks. Add 1/2 tsp. minced fresh garlic to topping mixture.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs about her food at www.clickblogappetit.com. Contact her at [email protected].