Emerils Sautéed Halibut With Zucchini Pasta Recipes

EMERIL'S SAUTéED HALIBUT WITH ZUCCHINI 'PASTA'

Steps:

• Spice Blend (Emeril's Original Essence): Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
• Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
• Season the halibut lightly on both sides with Emeril's Essence.
• 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.
• 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.
• 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.

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES

Steps:

• Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
• Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
• Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
• Heat a grill or grill pan over medium-high heat.
• Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

HALIBUT ZUCCHINI SAUTE

Steps:

• Sprinkle halibut with salt and pepper.
• Sauté zucchini, onion and garlic in 1 tbsp.
• oil for 2 minutes.
• Add tomato and parsley and cook covered for 1 minute.
• Remove from pan.
• Sauté halibut in 2 tbsps.
• hot oil until brown on both sides.
• Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
• Return vegetables to pan.
• Add lemon juice, salt and pepper to taste.
• Heat briefly.
• Recipe may be doubled.

HALIBUT WITH ZUCCHINI SALSA VERDE

Steps:

• Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
• Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.