| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
MAHI-MAHI; CUT INTO BITE SIZE C |
| 1 |
|
Dozen LARGE SCALLOPS |
| 3 |
tb |
BUTTer |
| 3 |
tb |
Olive oil |
| 1 |
c |
ZUCH; SLiced |
| 1 |
c |
Summer squash; SLIced |
| 1 |
|
WHOLE RED PEPPER; JULIEnned |
| 1 |
lb |
FUSILLI; COOKED ALDENTE |
| 3 |
tb |
BUTTer |
| 3 |
tb |
Olive oil |
|
|
Salt and pepper; TO TAste |
| 1 |
|
LIME; JUICED |
| 3 |
tb |
FRESH DILL; CHOpped |
| 8 |
oz |
DRY WHIte wine |
| 2 |
|
LIMES |
| 1 |
lb |
BUTTER; SOFTened |
INSTRUCTIONS
FLOUR FOR DUSTING
SAUCE
TO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES,
ADD JUICED LIMES TO PAN, AND SIMMER UNTIL 1/8 INCH OF LIQUID REMAINS.
rEMOVE LIMES AND DISCARD. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, 1/4
STICK AT A TIME UNTIL ALL IS INCORPORATED. SET SAUCE ASIDE TO COOL. hEAT
OVEN TO 350F. LIGHTLY DUST MAHI-MAHI AND SCALLOPS WITH FLOUR. SAUTE IN
BUTTER AND OLIVE OIL UNTIL LIGHTLY BROWNED. PLACE IN A HEATED OVEN FOR 5
MINUTES. iN 3 MORE TBLS OF BUTTER AND OLIVE OIL SAUTE ZUCHINNI,AND SQUASH
FOR 3 OR 4 MINUTES. SEASON WITH SALT AND PEPPER. STIR IN FUSSILLI AND RED
PEPPER STRIPS, SAUTE BRIEFLY, UNTIL PASTA IS WARM. REMOVE FISH FROM OVEN
AND SPRINKLE WITH JUICE OF ONE LIME. PLACE PASTA AND VEGETABLE MIX ON A
PLATTER, TOP WITH MAHI-MAHI AND SCALLOPS. LADLE ON RESERVED SAUCE AND
GARNISH.
Recipe by: JOHN BARBARI
Posted to MC-Recipe Digest V1 #788 by john barbari <jbarbari@gdi.net> on
Sep 18, 1997
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