EMERIL'S SAUTéED HALIBUT WITH ZUCCHINI 'PASTA'
Make and share this Emeril's Sautéed Halibut With Zucchini 'pasta' recipe from Food.com.
Provided by StrikingEyes00
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Spice Blend (Emeril's Original Essence): Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
- Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
- Season the halibut lightly on both sides with Emeril's Essence.
- In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.
- In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.
- Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese.
- Serve immediately.
Nutrition Facts : Calories 399, Fat 20.4, SaturatedFat 4.2, Cholesterol 34.4, Sodium 7327.1, Carbohydrate 31.3, Fiber 10.8, Sugar 10, Protein 29.6
HALIBUT WITH ZUCCHINI SALSA VERDE
Provided by Ian Knauer
Categories Low Cal Dinner Halibut Zucchini Summer Healthy Jalapeño Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
- Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
- Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
- Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
SAUTéED ZUCCHINI
I had a similar dish at a friend's aunt's house one time. It was incredible. I've tried to duplicate it and this is pretty close. You can vary your amounts, especially if you aren't a big onion fan. I use just enough oils to coat the pan and keep the veggies from sticking at first. Then I start to add the broth for a little flavor and to help keep it from sticking. You probably won't need to use all the broth that is suggested.
Provided by Color Guard Mom
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Spray frying pan with olive oil spray or lightly coat with olive oil.
- Melt in a couple tablespoons of butter, add a little olive oil if you didn't use it to coat the pan.
- Slice up zucchini into thin slices. Add diced onions, about 1/2 cup.
- While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning.
- Sprinkle with garlic powder, pepper and paprika. Sautee until done.
ZUCCHINI PASTA
This is a great way to use up all that extra zucchini you have! Turn it into pasta! This dish is so good and easy! And for all you low-carbers out there, it fits the bill perfectly!
Provided by ciao4293
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
- Warm 1 TBSP olive oil in a saucepan, on medium heat.
- Saute the garlic briefly, and add tomatoes and oregano.
- Simmer uncovered for a few minutes.
- Heat the remaining oil in a large skillet.
- Add the zucchini.
- Stir for several minutes, until zucchini is soft.
- Add salt and pepper to taste, then mix in the sauce.
- Add the sausage, stir well.
- Stir in basil, and transfer to a serving dish.
- Top with parmesan cheese.
ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE
With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
- In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
- While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.
HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI
Steps:
- Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
- To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
- To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.
EMERIL'S ROASTED GARLIC PASTA SAUCE
Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
- Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
- Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
- Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine.
- Continue to simmer for 30-45 mnutes longer until the flavors have come together.
- Serve over your choice of pasta.
Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5
HALIBUT WITH MANGO SALSA
Make and share this Halibut With Mango Salsa recipe from Food.com.
Provided by Lisa1
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine mango, red pepper, and red onion in a bowl.
- In a separate bowl, combine lime juice, olive oil, cumin, and green Tabasco.
- Add to mango mix.
- Stir in cilantro and mix until well combined. Set aside.
- Season the halibut fillets with salt and pepper.
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets.
- To serve, place fish on separate plates and top with salsa.
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