| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
Juice and chopped zest of 3 lemons; (about 6 tablespoons) |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Cooked spaghetti squash |
| 1 |
tb |
Chopped dill |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Diced shallots |
| 2 |
sm |
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>
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”