ZUCCHINI-WRAPPED HALIBUT "SCALLOPS"
Provided by Jessica Goldman Foung
Categories Fish Low Sodium Dinner Seafood Halibut Spice Curry Zucchini Pan-Fry Healthy Cumin Paprika Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 25
Steps:
- To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls. Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons. Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons. Make as many as possible and stop when you get to the seeds. Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered. It doesn't have to be an even coating, but you want every ribbon to have some color and spice.
- Bring a large pot of water to a boil.
- Dip the halibut chunks into the scallop rub, making sure they are coated on all sides. Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap. Use a toothpick to secure the zucchini and push it through to the other side. Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons.
- Now it's time to start on your sauce. Add the spinach to the boiling pot of water and cook for 1 minute. Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain. Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid. Do this 4 to 5 times until no water remains. Finely chop the spinach into little green bits and set aside.
- In a saucepan, melt the butter over medium heat. Add the shallot and cook for 2 minutes. Then add the flour and whisk until combined, 2 to 3 minutes. Add the cream and whisk until the sauce begins to thicken, about 5 minutes. Add the wine and the chopped spinach and continue to cook for 5 more minutes. The sauce will look thick, like creamed spinach. Reduce the heat to the lowest setting to keep the sauce warm.
- Reheat the water you used to cook the spinach, and bring to a boil. Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly.
- Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package. While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible). When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes. Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more. Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes. The halibut will have a crisp, brown sear on both sides. Put the cooked fish on a clean plate and cover it with foil to keep warm. If you had to split the fish into two batches, repeat until all the halibut rounds are cooked.
- Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together. Add the warm spinach sauce to the pasta and toss.
- To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest. Remove the toothpicks and dig in.
ZUCCHINI-WRAPPED SCALLOPS
Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.
Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 346mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g
AIDA'S SCALLOPED ZUCCHINI
Provided by Aida Mollenkamp
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to 350 degrees F (medium heat) and oil well.
- Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
- When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
- Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.
SCALLOPS WITH ZUCCHINI
Make and share this Scallops With Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
- Remove zucchini from pan.
- Add scallops to pan.
- Cook until no longer opaque (about 5 minutes).
- Put with zucchini.
- Add butter to skillet.
- Add garlic, green onions and tomato.
- Bring to a boil.
- boil 1 minute.
- Add zucchini and scallops.
- Heat through.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4
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.
ROASTED HALIBUT WRAPPED IN PROSCIUTTO
Another great recipe from the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding. This cooking method can be done with other meats, too. Chicken breast or pork loin can be placed in the center of a strip of prosciutto, seasoned with salt and pepper, wrapped tightly, and roasted at 400 degrees F in the oven until cooked through.
Provided by Greeny4444
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Season the fish all over with salt and pepper.
- Lay the slices of prosciutto flat and wrap a piece of fish tightly with one of the slices. Repeat with the remaining 3 slices.
- Place the fish on a baking sheet and position it on the middle rack of the oven.
- Roast until the prosciutto begins to crisp up and the fish flakes with gentle pressure from your finger (or a fork), about 10-12 minutes.
- Serve each with a wedge of lemon and the pesto drizzled over the top.
Nutrition Facts : Calories 162.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 85.7, Sodium 117.4, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 32.4
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