Emeril'S Sautéed Halibut With Zucchini 'Pasta' Recipe

Name: Emeril'S Sautéed Halibut With Zucchini 'Pasta'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium zucchini, ends trimmed (about 4); 12 ounces halibut, cut into 1-inch cubes; 1 tablespoon olive oil; 2 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; 1 teaspoon red pepper flakes; 1 pinch finely grated lemon zest; 2 tablespoons thinly sliced green onions; 1 tablespoon dry white wine; 3/4 cup shrimp stock; 1 cup chopped peeled and seeded tomatoes; 2 tablespoons lightly toasted pine nuts; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; salt, to taste; fresh ground black pepper, to taste; 1/2 cup freshly grated parmigiano-reggiano cheese, garnish; Spice Blend; 5 tablespoons sweet paprika; 1/4 cup salt; 1/4 cup garlic powder; 2 tablespoons fresh ground black pepper; 2 tablespoons onion powder; 2 tablespoons cayenne; 2 tablespoons dried oregano; 2 tablespoons dried thyme

Servings: persons

2 lbs medium zucchini, ends trimmed (about 4)
12 ounces halibut, cut into 1-inch cubes
1 tablespoon olive oil
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 pinch finely grated lemon zest
2 tablespoons thinly sliced green onions
1 tablespoon dry white wine
3/4 cup shrimp stock
1 cup chopped peeled and seeded tomatoes
2 tablespoons lightly toasted pine nuts
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated parmigiano-reggiano cheese, garnish
Spice Blend
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons fresh ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

1
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.
2
Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
3
Season the halibut lightly on both sides with Emeril's Essence.
4
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.
5
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.
6
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.
7
Serve immediately.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 lbs medium zucchini, ends trimmed (about 4), 12 ounces halibut, cut into 1-inch cubes, 1 tablespoon olive oil, 2 tablespoons extra virgin olive oil, and more.

Yes, Emeril'S Sautéed Halibut With Zucchini 'Pasta' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril'S Sautéed Halibut With Zucchini 'Pasta'

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