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Firm, juicy halibut is a great choice when making fish "en papillote."

When it comes to the very best of kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan’s new book, The Covenant Kitchen, features recipes he’s collected on his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you’ll find your new favorite fish recipe.

Halibut is a light-fleshed fish well suited to being dressed in this fragrant olive tapenade — a variation on traditional Mediterranean olive spreads. This exquisitely simple preparation uses parchment paper shaped into a “pocket” for cooking the fish with minimal loss of moisture. (If you don’t have parchment paper, you can use foil.)

You’ll notice that the cumin and coriander seeds are lightly crushed. Start with whole seeds and use a mortar and pestle to crush them. If you don’t have a mortar and pestle, set the seeds on a cutting board and use the flat side of a large knife to gently but firmly press down on them. Kasha, or roasted buckwheat groats, has a lovely nutty quality that frames the halibut well, but rice or another grain can be substituted.

In your wineglass, enjoy any refreshing, light-textured wine. Among whites, Sauvignon Blanc, Viognier, Roussane, Riesling and Chenin Blanc come to mind. Reds tend to be too rich, but a light-bodied Pinot Noir would make a fine choice. So would a dry rosé — technically a red wine that drinks more like a white.

Reprinted with permission from The Covenant Kitchen