| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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Nutrition (calculated from recipe ingredients)
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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