Source: Courtesy of Raz Koska, Chef The Shell, 2 Yosef Sapir St. cor. Moshe Dayan Blvd. Rishon LeZion, 03-962 7111

Ingredients: 2 Kg. fish filet (Grouper, Nile Perch etc.) 1 tsp cumin 1 Tbsp. crushed garlic 1 medium onion diced - very thin 1 bunch parsley chopped ½ bunch cilantro chopped ¼ cup Olive oil 3 rolls soaked in water and squeezed out Salt and pepper

Preparation:
Combine all ingredients and mix until even then create the desired shape and grill on an outdoor grill.

Serving Suggestions:
Serve a Cherry Tomatoes Confit

Cherry Tomatoes Confit
¼ cup Olive oil
250 gr. cherry tomatoes
3-4 whole, peeled garlic cloves
10 basil leaves cut coarse
Salt, pepper and a pinch of sugar

Preparation:
1. Heat olive oil in a small shallow pan (high heat).
2. Add cherry tomatoes and stir for 2 minutes.
3. Lower heat and cook for 10 minutes then add garlic cloves and basil and cook for 10 more minutes.
4. Add salt and pepper to taste and cook 10 minutes more then add pinch of sugar and remove from heat.
5. Let this "rest" in the pot for at least ½ an hour before storing in a container until used.

Courtesy of Raz Koska, Chef The Shell, 2 Yosef Sapir St. cor. Moshe Dayan Blvd. Rishon LeZion, 03-962 7111

Section: Main Courses