Fillet With Shallot Zucchini Tomato Recipes

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ZUCCHINI AND TOMATOES WITH SHALLOTS



Zucchini and Tomatoes With Shallots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups
1/3 cup finely minced shallots
3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups
Salt and freshly ground pepper to taste
8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

Steps:

  • Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
  • Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES



Pasta with Scallops, Zucchini, and Tomatoes image

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

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

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE



Fish Fillets with Tomato-Zucchini Sauce image

Categories     Fish     Tomato     Sauté     Bass     Zucchini     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 small onion, chopped
3 large garlic cloves, chopped
3 small zucchini, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons oregano
1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

SKILLET COD WITH BULGUR, ZUCCHINI, AND TOMATOES



Skillet Cod with Bulgur, Zucchini, and Tomatoes image

Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini, and Tomatoes. Wholesome bulgur, mild-tasting cod, and saucy summer vegetables come together using just one skillet, making clean-up a breeze, too.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped shallots (from 2)
1 zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons (1 1/2 cups)
Kosher salt and freshly ground pepper
1 cup cracked bulgur
1 1/4 teaspoons harissa powder
10 ounces cherry tomatoes, halved (2 cups)
8 ounces clam juice
4 skinless cod fillets (each 5 to 6 ounces)
1/4 cup lightly packed fresh mint leaves, sliced if large

Steps:

  • Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes.
  • Add bulgur and 1/4 teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and 1/2 cup water; bring to a simmer. Cover, reduce heat to low, and cook 10 minutes.
  • Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes (depending on thickness). Remove from heat, cover, and let stand a few minutes. Serve with mint and a drizzle of oil.

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