About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Lauren says

    Hello, I’m interested in making this dish but since I’m new to cooking fish, I was wondering what side dish you’d recommend to pair this with? Thanks for your help!

  2. Leah says

    There is a (not always followed) tradition in Jewish law, not to eat milk and fish together. No problem with the yogurt, but a soy or other non-milk product would be “more kosher.”

    • Tori Avey says

      Hi Leah. Most non-Orthodox Jews have no problem mixing milk and fish, as they consider fish neutral in kosher law. You are correct that some Jewish groups will not mix the two, requiring a mouth rinse between fish and dairy. I don’t weigh the various approaches to kosher law as “more” or “less” kosher– they are just different interpretations. If, in your case, keeping dairy and fish separate is a concern, a non-dairy yogurt or sour cream (such as Tofutti) would be a workable substitute. Enjoy!

  3. Ilke says

    Since we decided to scale down on the red meat, I have to make fish more interesting and appetizing. I have to try mixing yogurt with buttermilk. I love tangy sauces on fish.
    I am actually looking forward to winter now. It has been so hot here as well.

  4. Erin says

    This looks so easy. For those days when family says “I’m sooooooooo hungry” as soon as I walk in the door. And I like the idea for different sauces. I’ll be trying this soon!

    Erin

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