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Import, New, Text 1 Servings

INGREDIENTS

Juice and chopped zest of 3
lemons about 6
tablespoons
2 T Olive oil
1 1/2 c Cooked spaghetti squash
1 T Chopped dill
1 T Chopped parsley
1 T Diced shallots
2 Flounder fillets, skinned
Salt and 2 tablespoons
coarsely cracked black
pepper

INSTRUCTIONS

In a small bowl combine 2/3 of lemon juice, all of zest and 1 1/2
tablespoons olive oil; set aside. In a bowl toss squash with  remaining
2 tablespoons lemon juice, 1 teaspoon oil, herbs, shallots  and salt
and pepper to taste; set aside at room temperature.  Heat vegetable oil
over high heat until very hot. Season fish with  salt and cracked
pepper and cook, skin-side up, for two minutes; turn  and continue to
cook 3 minutes more. On 2 warm plates, mound squash  mixture and top
each with a fish fillet. Drizzle with lemon sauce.  How to prepare
spaghetti squash: Cut squash in half lengthwise. Place  cut-side down
on a baking sheet with sides. Pour in enough water to  come 1/4-inch up
sides of squash. Bake at 350 degrees for 20 minutes;  turn over and
continue to cook until tender, about 20 minutes more.  Remove and allow
to cool. With a fork, shred flesh into long strands.  Recipe By
:ESSENCE OF EMERIL SHOW#EE074  Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 08:15:28 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 247
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 892.3mg
Potassium: 500.9mg
Carbohydrates: 23.3g
Fiber: 4.5g
Sugar: 8.2g
Protein: 2.8g


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