GMA Recipe: Sautéed Halibut With Zucchini 'Pasta'

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Sautéed Halibut with Zucchini 'Pasta'
From chef and author Emeril Lagasse
February 4, 2004

Love pasta but you're on a low-carb diet? Try chef Emeril Lagasse's recipe for Sautéed Halibut with Zucchini 'Pasta,' Tomatoes and Herbs on the 'Cut the Carbs, Lose the Weight' series from Good Morning America.

There is no actual pasta in the recipe but you might just be fooled when you look at it.The zucchini is cut to resemble pasta.

Nutrional Information:
282 calories per serving
11 grams carbs per serving

Ingredients

2 pounds medium zucchini (about 4), ends trimmed

12 ounces halibut, cut into 1-inch cubes

Emeril's Original Essence

1 tablespoon olive oil

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon red pepper flakes

Pinch finely grated lemon zest

2 tablespoons thinly sliced green onions

1 tablespoon dry white wine

3/4 cup shrimp stock

1 cup chopped, peeled and seeded tomatoes

2 tablespoons lightly toasted pine nuts

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup freshly grated Parmigiano-Reggiano, garnish

Directions

Zucchini 'Pasta'

1. Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.

2. Season the halibut lightly on both sides with Emeril's Essence.

3. In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.

Cooked Zucchini 'Pasta' with tomatoes

4. In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.

5. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese.

Serve immediately.

Yield: Makes 4 servings
Recipe courtesy of Emeril Lagasse, copyright 2004.