by Amy Crocker

Today’s Kosher Lunch deals with a tough subject: gefilte fish. White fish mixed with matzo meal and served cold from a jar, gefilte fish has a very strong fish taste. Most people don’t like it ("cat food" is a common complaint). And those who do usually admit to having just grown accustomed to the taste. It is often eaten with horseradish, because horseradish is the only condiment strong enough to mask the flavor.

Many Jews buy it for a seder and by now have a half-empty jar in the fridge - one that will sit there until Yom Kippur because it's the unwritten eleventh commandment not to waste food. Gefilte fish will look even less appetizing after sundown on Tuesday. So while you still have extra horseradish, let’s finish that jar.

To do this, we recommend Gefilte Fish Kabobs. Kabobs are all about joining flavors. Squeezed between fruit and vegetables, you’ll hardly notice the fish. It'll be like free protein. We recommend using apples and onions (not necessarily next to each other), as those do a good job of distracting the palate. Add in vegetables like zucchini or tomato as desired. You can spread a thin layer of horseradish onto the gefilte fish slices before skewering or you can keep it on the side for dipping - depending how much other flavor you need. And who knows, maybe you, like your ancestors, will one day grow accustomed to the taste.