| | I can't believe I haven't posted in so long. Things are so hectic
around here. 
We got our taxes done, so I can finally
stock my freezer, and buy spices and hit the Asian
market...Whoo-hoo! I made some vennison Chapch'ae this weekend,
which probably goes against all the rules, but hey, make do with what
you have in the freezer. Chapch'ae rocks my world, and my three
year old eats it, so bonus!
I haven't actually made this recipe yet, but I plan on making it for
dinner tomorrow night. It was on "The Morning Show" and Emeril
made it. It looked so good...I can't wait to try it.
Halibut with (faux) "Pasta"
• 2 pounds medium zucchini (about 4), ends trimmed
• 12 ounces halibut, cut into 1-inch cubes
• Emeril's Original Essence (see recipe below)
• 1 tablespoon olive oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 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
• Freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano, garnish
Emeril's Original Essence
• 5 tablespoons sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons onion powder
• 2 tablespoons cayenne
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
Essence Directions
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.
Halibut Directions
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 serving
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| | Posted 2/4/2004 2:00 PM - 91 Views - 0 eProps - 0 comments
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