Gluten Free Gefilte Fish (serves 19)

1 pound halibut fillets, skinned and boned
½ pound salmon fillets, skinned and boned
2 tablespoons grapeseed oil
1 large onion, diced
2 large eggs
1 teaspoon celtic sea salt
1 teaspoon ground black pepper
1 tablespoon agave nectar or honey
1 tablespoon lemon juice, freshly squeezed
¼ cup fresh dill, finely chopped
1 cup grated carrots
½ cup parsley, finely chopped

Cut the fish into large chunks and place in a food processor
Pulse until finely ground; do not puree
Heat oil in a large frying pan
Saute onion over medium-low heat until soft and transparent, cool for 10 minutes
Pulse onions, eggs, salt, pepper, agave and lemon juice into fish mixture
Pulse in dill, carrots and parsley
Refrigerate mixture for 3 hours
Heat a large pot of water and bring to a boil
Shape fish mixture into 1 ½ inch balls
Drop balls into water and cook for 15-20 minutes until cooked through
Place balls in a 9x13 inch Pyrex baking dish and refrigerate to cool
Serve with Horseradish Sauce and garnish with fresh sprigs of parsley