Title: Pescado Con Abramela
Categories: Greek Jewish Fish Salmon
Yield: 4 Servings

6		Greengage plums, peeled and
		Diced
4		Tomatoes, peeled and diced
1	tb	Fresh parsley
		Juice of 1 lemon
1	ts	Sugar
		Salt and pepper to taste
2	lb	Salmon steaks

Simmer the plums and tomatoes in a saucepan, covered, until soft, about 20 minutes. Do not overcook. Remove from heat and add parsley, lemon juice, sugar and salt and pepper to taste, then stir. Preheat oven to 400 degrees. Let mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to 20 minutes. Let cool and chill. Serve cold as an appetizer or as a main course.

Variation: To make the fish with rhubarb sauce, combine in a saucepan 2 cups sliced rhubarb, 1/2 cup tomato sauce, 3 Tbs. oil, 1 tsp. sugar, salt to taste and 1/2 cup water. Bring to a simmer. Continue simmering for 30 minutes, or until rhubarb is tender. Preheat oven to 400 degrees. Let mixture sit until lukewarm and then add the fish. Bake uncovered, 15 to 20 minutes. Let cool and chill.

Float sweetly into Pesach with a nouvelle fish recipe

By Zillah Bahar

As we approach Pesach, I thought I'd provide you with more fish recipes. Joan Nathan obtained the recipe for Pescado con Abramela (Greek fish with plum sauce) for "Jewish Holiday Kitchen" from a Sephardic rabbi's wife in Seattle. T From: Alotzkar@direct.Ca (Lita)

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