| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
MAHI-MAHI, CUT INTO BITE |
|
|
SIZE C |
| 1 |
|
Dozen LARGE SCALLOPS |
| 3 |
T |
BUTTer |
| 3 |
T |
Olive oil |
| 1 |
c |
ZUCH, SLiced |
| 1 |
c |
Summer squash, SLIced |
| 1 |
|
WHOLE RED PEPPER, JULIEnned |
| 1 |
lb |
FUSILLI, COOKED ALDENTE |
| 3 |
T |
BUTTer |
| 3 |
T |
Olive oil |
|
|
Salt and pepper, TO TAste |
| 1 |
|
LIME, JUICED |
| 3 |
T |
FRESH DILL, CHOpped |
| 8 |
oz |
DRY WHIte wine |
| 2 |
|
LIMES |
| 1 |
lb |
BUTTER, SOFTened |
INSTRUCTIONS
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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”