Evelyn Trapido's Gefilte Fish Goes Hawaiian

• 3 medium onions, peeled
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 1/2 pounds red snapper, black sea bass, scaled (reserve the head, bones and skin for the broth)
• 12 ounces mahi-mahi fillet
• 1 tablespoon salt, plus 1/2 teaspoon
• 2 1/4 teaspoons pepper
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons vegetable oil
• 1 egg
• 1 1/2 teaspoons matzo meal
• 1 teaspoon sugar (optional)
• Beet horseradish

1. Bring a pot with 3 quarts water to a boil.
2. Slice two onions and add with the carrots and fish head, bones and skin.
3. Add 1 tablespoon salt, 2 teaspoons pepper and cinnamon.
4. Cook for 5 minutes.
5. Chop third onion and saute in a skillet in oil until almost golden.
6. Cut fillets into 2-inch cubes.
7. Place in a food processor.
8. Add sauteed onion, remaining salt and pepper, egg, matzo, sugar and 1/4 cup cold water.
9. Puree until smooth.
10. Dip hands into a bowl of cold water and form fish mixture into 11/2-inch balls.
11. Drop the balls into the simmering stock.
12. Bring to a boil again; cover and simmer 1 hour.
13. Using a slotted spoon, lift the fish, onion and carrots into a bowl.
14. Strain the broth into bowl with fish balls.
15. Serve hot, or cold when broth has gelled.
16. Arrange with onions, carrots and the broth.
17. Serve with beet horseradish.

onions, carrots, red snapper, mahimahi, salt, pepper, cinnamon, vegetable oil, egg, matzo meal, sugar, horseradish

Taken from cooking.nytimes.com/recipes/12054 (may not work)