Peppered Flounder With Lemon-Herb Spaghetti Squash Recipe - Cooking Index
Peppered Flounder With Lemon-Herb Spaghetti Squash Recipe - Cooking Index
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.
Type: Fish| Juice and chopped zest of 3 lemons | ||
| (about 6 tbspns juice) | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 1/2 cups | 355ml | Cooked spaghetti squash |
| 1 tablespoon | 15ml | Chopped dill |
| 1 tablespoon | 15ml | Chopped parsley |
| 1 tablespoon | 15ml | Diced shallots |
| 2 tablespoons | 30ml | Flounder fillets - skinned (small) |
| Salt - to taste | ||
| 2 tablespoons | 30ml | Coarsely-cracked black pepper |
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.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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