FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Recipes | Cooking Tips | Videos
Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems | Food Posters
Cookbooks | Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
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 & 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.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.