Pan Seared Summer Squash With Fresh Basil And Lemon Vinaigrette Recipes

Steps:

• For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
• Slice the zucchini into large rounds.
• Warm a 10-inch skillet (Whole Foods suggests cast iron) until very hot.
• Place the zucchini in pan and sear over high heat, until blackened, 2-3 minutes.
• Flip onto other side and sear additional 2-3 minutes, until both sides are blackened.
• Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

Steps:

• Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2-3 minutes. Turn off heat and steep 5 minutes.
• Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds. (Dressing can be refrigerated in airtight container for up to 3 days).

Steps:

• Preheat the oven to 350 degrees F. Cut about ½ of the squash into organically shaped, 1 inch chunks. Add to a large mixing bowl. Cut the cherry tomatoes in half and add to the bowl. Quarter and cut the shallots into quarters, peel into petals, and add to the bowl. Roughly tear and add the red chile to the bowl.Season the vegetables with salt and pepper. Add the fresh lemon zest and half of the juice from 1 lemon. Drizzle half of the olive oil over the vegetables. Splash the white wine over the vegetables. Finish by scattering the fresh herbs over the vegetable mixture, reserving a few leaves of each herb for garnish.Gently mix the vegetables and spread them out on a rimmed baking tray. Slide the tray into the preheated oven. Roast for about 8 minutes, to start.
• While the vegetables are roasting, prepare the trout fillets. If you're using whole butterflied trout, remove the head and tail. Trim the inner belly and cut the fish into two fillets. Season the trout fillets with salt on both sides, and pepper on the flesh side only. Drizzle some of the remaining olive oil on the skin.
• Heat a heavy duty skillet over medium-high heat. Drizzle in a little olive oil. To prepare the salad for the fish, trim the remaining squash and shave into very thin slices, preferably on a Japanese mandolin. Season the squash ribbons with salt, lemon and a little drizzle of olive oil.Once the pan is hot, gently lay the trout fillets skin side down in the pan. Gently press the skin into the pan, to get an even sear on the fish. After the fish has begun to turn opaque on the sides and the skin has released from the pan, the fish is ready to go into the oven. Remove the vegetables from the oven, and lay the fillets, flesh side down, over the top. Return the tray to the oven, to roast for a few more minutes. The squash should be bright in color and barely cooked, with a bit of toothiness.
• Remove the tray from the oven and divide the cooked vegetables evenly among 2 warm plates. Place a fillet atop each bed of vegetables and scatter each plate with a few squash ribbons, extra torn herbs and a drizzle of olive oil. Serve immediately.

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.