Halibut With Carrots, Fennel, Lemon & Garlic
Passover Recipe from El Al
Chef Steven Weintraub, Executive Chef of Borenstein Caterers, freshly prepares all EL AL meals for flights departing New York (JFK/Newark).
EL AL passengers can create a wonderful Passover cuisine at home with the following five recipes from Borenstein Caterers:
Halibut With Carrots, Fennel, Lemon and Garlic, Served Cold
Leek & Parsley Matzo Ball Recipe
Cauliflower-Leek Kugel, with Almond-Herb Crust
Charoset (Sephardic Style)
Gefilte Fish Terrine
Halibut With Carrots, Fennel, Lemon & Garlic -- Served Cold
a la Executive Chef Steven Weintraub of Borenstein Caterers
Yield 8 pieces
Ingredients:
· 1 cup olive oil, divided
· 1 large fennel bulb, halved, sliced thin (reserve tops for garnish)
· 2 large lemons--1 sliced thin, 1 cut into wedges
· 8 halibut fillets, 4 oz each
· 2 medium carrots cut into matchstick size
· 12 ounces cherry tomatoes, halved
· 2 large bunches of fresh thyme sprigs
· 2 garlic cloves, peeled
· ½ cup white wine
Preparation:
Preheat oven to 450.
Line large baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon of oil.
Scatter sliced fennel in center of foil as a bed for fish. Top fennel with lemon slices, then fish, spacing them slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes and pour wine around fish. Drizzle 3 tablespoons of oil over fish and tomatoes. Top with thyme sprigs. Cover fish with foil overhang and seal to make a packet.
Bake fish until opaque in the center, about 12-15 minutes.
Blend remaining olive oil and garlic in a blender until smooth. Add salt and pepper to taste.
Open foil pack. Drizzle blended oil over fish and vegetables. Reseal foil. Let fish cool at room temperature for 1 hour. Chill overnight.
When serving, discard thyme sprigs and garnish fish with lemon wedges and fennel fronds.
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