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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


    · 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


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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