Red Snapper Gefilte Fish

• 1 1/2 red snapper fillets, cut into 1 inch pieces
• 1/2 cup water
• 3/4 cup matzo meal
• 1 whole egg
• 2 egg yolks
• 1/2 cup butter
• 1/4 cup seedless jalapenos, diced
• 1 teaspoon lemon zest, grated on a microplane
• 1 teaspoon kosher salt
• 3 quarts fish stock
• 3/4 pounds plum tomatoes
• 1/3 cup white onions, sliced 1/4 inch thick
• 1 1/2 teaspoons garlic, peeled
• 1/2 habanero chile
• 3 teaspoons lime juice
• 2 tablespoons orange juice
• 1/4 teaspoon oregano
• 1 teaspoon kosher salt

1. Pulse the snapper in the robot coupe/food processor until it still has some texture.
2. Put the snapper in a bowl over ice.
3. Make a thick paste with the matzoh meal and water.
4. Boil the water and add the matzoh meal.
5. Mix thoroughly.
6. Remove the paste from the heat and whisk in the whole eggs.
7. Keep ice cold.
8. Whip the butter in the robot coupe and remove.
9. Add the paste, the egg yolk and the red snapper to the robot coupe.
10. Pulse gently until it just comes together.
11. Add the butter, chilies, lemon zest and salt.
12. Pulse gently again until incorporated.
13. Keep the mixture cold until you are ready to cook it.
14. Bring the fish stock to a boil with some salt.
15. It should be well seasoned and then turn down to a simmer.
16. Shape the gefilte fish into 2-ounce portions.
17. About 2 1/2 inches long and 1 1/2 inches wide.
18. Put the fish patties into the stock and cook for about 25 minutes.
19. Remove from the pot and cover with the stock.

red snapper, water, matzo meal, egg, egg yolks, butter, seedless jalapenos, lemon zest, kosher salt, fish stock, tomatoes, white onions, garlic, chile, lime juice, orange juice, oregano, kosher salt

Taken from www.foodrepublic.com/recipes/red-snapper-gefilte-fish-recipe/ (may not work)