pasta but you're on a low-carb diet? Try chef Emeril Lagasse's recipe for
Sautéed Halibut with Zucchini 'Pasta,' Tomatoes and Herbs.
There is no actual pasta in the recipe but
you might just be fooled when you look at it.The zucchini is cut to resemble
2 pounds medium zucchini (about 4), ends trimmed
12 ounces halibut, cut into 1-inch cubes
Essence (see recipe below)
1 tablespoon olive oil
tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
Pinch finely grated lemon
2 tablespoons thinly sliced green onions
tablespoon dry white wine
3/4 cup shrimp stock
chopped, peeled and seeded tomatoes
2 tablespoons lightly toasted
3 tablespoons chopped fresh basil
tablespoons chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup freshly grated
Emeril's Original Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
1. Combine all
ingredients in a small mixing bowl and blend well.
2. Store in an
airtight container in your spice cabinet for up to 3 months.
1. Using a mandolin or a heavy sharp knife, slice the
zucchini lengthwise into very thin strips, like pasta. Discard the center seedy
pieces and separate the slices.
2. Season the halibut lightly on
both sides with Emeril's Essence.
3. 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.
4. 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.
5. 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.
Yield: Makes 4 servings
282 calories per serving
11 grams carbs per