Thursdays means my two oldest children go away for the weekend to their father’s house. Thursdays also mean that I can freely cook fish without having to make a second meal (my son is allergic). I usually reserve fish for Thursdays.

My MIL gave me this recipe some time back, and I’ve chosen to try it out tonight on my family! I also decided to post it here, in case someone else might light to give it a try! This comes from Emeril.

Sautéed Halibut with Zucchini ‘Pasta’

There is no actual pasta in the recipe. The zucchini is cut to resemble pasta.

Nutritional Information:
282 calories per serving
11 grams carbs per serving

Ingredients:

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. (I use OLD BAY – no offence to Emeril!)

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