This recipe originally appeared in the summer 2016 issue of our Byachad Magazine. You can read the full issue here!
This week's recipe is brought to you from Adelina Restaurant in Israel's Western Galilee. Though it’s tucked away from the usual eateries in the area, the restaurant enjoys a regular base of clientele thanks to its stellar reputation and broad appeal. Customers include locals from nearby Arab and Jewish towns, as well as "foodie" tourists who frequent the region in search of boutique culinary experiences.
Of all the unique and fascinating regions of Israel, the Western Galilee -- in addition to being one of the most beautiful regions -- best represents the county's remarkably diverse cultural landscape. In the midst of this multifaceted backdrop, on rural Kibbutz Kabri, Adelina Restaurant overlooks the avocado plantations stretching toward the sparkling Mediterranean Sea.
At Adelina, the Galilee’s many culinary and cultural flavors blend together seamlessly. The restaurant, which was founded in 2003 by Adelina Goldfeld from Argentina, and Ilan Oppenheimer, features a menu of tantalizing combination of fresh, high-quality ingredients found in Spanish-Catalan and Galilean kitchens. Every effort is made to use locally sourced ingredients, from regional boutique wines to wild-harvested seasonal herbs.
The restaurant's award-winning chef is Roshdi Daqwar, an Israeli-Arab Christian from the town of Tarshiha. The Oppenheimers are also among the founders of Western Galilee Now (WGN), a JNF-supported consortium of tour operators and small businesses promoting the region’s boutique wines, beers, food, and art, along with its cultural diversity, historic traditions, and scenic routes. It is part of JNF's Go North campaign.
More on the Western Galilee:
U.S. ambassador to Israel swings by shiny new tourist center in Akko
In the JNF Kitchen: Stuffed zucchinis and vine leaves
Ingredients
3 lbs. of fresh, semi-firm fish (striped sea bass, grouper, sole, or flounder)
2 red bell peppers, roughly chopped
1 yellow bell pepper, roughly chopped
1 hot pepper, such as jalapeño, roughly chopped
3 cloves garlic, minced
1 inch of ginger, peeled and minced (to flavor)
1 peeled whole tomato, finely chopped
1 lemon, juiced
1 Tbs. lemon zest
1 ½ Tbs. Yuzu syrup*
7 Tbs. olive oil
3 Tbs. corn oil
3 Tbs. rice vinegar
1 avocado, thinly sliced
*Yuzu syrup, or Asian citrus syrup, can be found in most supermarkets, Asian markets, and online grocers.
Directions
Skin, bone, and fillet fish into half-inch thick and 2-inch wide pieces. Set aside.
In a mixing bowl, combine peppers, garlic, ginger, chopped tomatoes, lemon juice and zest, Yuzu syrup, olive oil, corn oil, and rice vinegar. Stir until ingredients are mixed into a salsa.
Lay out fish fillets on serving dish, spread salsa mixture over fillets. Garnish with sliced avocado.
Skin, bone, and fillet fish into half-inch thick and 2-inch wide pieces. Set aside.
In a mixing bowl, combine peppers, garlic, ginger, chopped tomatoes, lemon juice and zest, Yuzu syrup, olive oil, corn oil, and rice vinegar. Stir until ingredients are mixed into a salsa.
Lay out fish fillets on serving dish, spread salsa mixture over fillets. Garnish with sliced avocado.
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Chef Daqwar hard at work on a masterpiece.
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