What do Old Bay Seasoning, Judaism, and Italians have in common?

Cooking is a fun part of retirement.  I am a native Marylander, always looking for recipes that use Old Bay Seasoning.

Here is a recipe I found in one of my readings this morning (source is at the end).  It is for the observance of Jewish holiday Shavuot on June 3 to 5.  This recipe celebrates Judaism and Italian Life and uses Old Bay!

 

Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning

Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning
Recipe courtesy of Marcia Friedman from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life

Note: If you need a substitute for sea bass, a good option is sablefish.

1 3/4 to 2 pounds sea bass, skinned and deboned, rinsed, dried, and cut into 1- to 1 1/2-inch-cubes (see note)
2 cans (14 ounces each) artichoke hearts packed in water, well drained and coarsely chopped
2 tablespoons unsalted butter, melted
2 tablespoons fresh lime juice (juice of about 1 fresh lime)
1/8 teaspoon kosher salt, or to taste
2 1/2 to 3 teaspoons Old Bay Seasoning, or to taste
2 1/2 cups shredded part-skim, low-moisture mozzarella cheese
1/2 cup shredded provolone cheese

Preheat the oven to 450 degrees.

Toss the fish and artichokes with the melted butter and lime juice in a 9-by-13-inch glass baking dish. Sprinkle with kosher salt and a good layer of Old Bay Seasoning. Bake until fish is done (it should flake easily with a fork and be opaque all the way through), 12 to 18 minutes.

Remove from oven. Turn the broiler on high. Top the fish and artichokes evenly with mozzarella and provolone. Broil the casserole until the cheese is melted and just lightly browned in spots, 3 to 5 minutes. Cool slightly before serving.

Makes approximately 6 servings

Find this story online: http://www.tabletmag.com/recipes-2/172836/baked-sea-bass-with-artichokes-mozzarella-and-old-bay-seasoning

Tablet Magazine is a project of Nextbook Inc. Copyright © 2014 Nextbook Inc. All rights reserved.

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