Manischewitz, the venerable company whose roots trace back to 1888, offers recipes for the Jewish New Year and beyond. The company manufactures hundreds of kosher foods, including baked goods, pastas, soups, gefilte fish, grape juice and borscht.

Mahi mahi, usually available locally, is the star of a grilled fish recipe suggested for Rosh Hashanah. It is accompanied by seasonal vegetables spiked with vinegar.

The recipe also calls for vegetable broth, available in a 32-ounce box that comes in handy when serving large holiday groups. Manischewitz also offers a preservative-free kosher salt that can be used in many recipes.

For more Rosh Hashanah–inspired recipes for appetizers, main dishes, sides and more, visit http://www.manischewitz.com.

Grilled Mahi Mahi with Vinegar-Spiked Vegetables

Serves 6

Cooking time: 45 minutes

3/4 cup baby carrots

3/4 cup leeks, chopped (rinse well)

3/4 cup rutabaga, chopped

3/4 cup green bell pepper, sliced

2 (28 oz.) cans Manischewitz vegetable broth

1/2 tsp. ginger, minced

1/2 tsp. garlic, minced

1/4 cup rice wine vinegar

1/2 tsp. granulated sugar

6 (6 oz.) mahi mahi fillets

kosher salt, to taste

cracked black pepper, to taste

6 onions

3 cups cooked rice

2 Tbs. parsley

Marinate vegetables in 2 oz. vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.

Season mahi mahi with salt and pepper; grill on both sides until flaky.

For each onion, cut 1-inch slice off the top and a thin slice off the bottom so it will sit flat. Discard the slices. Peel the onions, and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.

Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add mahi mahi; garnish with parsley.

Serve with rice-filled onion cups.