Zucchini-Wrapped Halibut "Scallops"
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Paprika (smoked)1 tsp
Ground Cumin2 tsps
Curry Powder1 tsp
Ground White Pepper1 tsp
Onion Powder1 tbsp
Honey1 tsp
Water1 tsp
Dark Brown Sugar1 large
Zucchini2 tbsps
Unsalted Butter2 tsps
All-Purpose Flour1 cup
Heavy Cream1 cup
White Wine (dry)450 g
Fettuccine (dry)Directions:
1
To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls
2
Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons
3
Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons
4
Make as many as possible and stop when you get to the seeds
5
Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered
6
It doesn't have to be an even coating, but you want every ribbon to have some color and spice
7
Bring a large pot of water to a boil
8
Dip the halibut chunks into the scallop rub, making sure they are coated on all sides
9
Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap
10
Use a toothpick to secure the zucchini and push it through to the other side
11
Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons
12
Now it's time to start on your sauce
13
Add the spinach to the boiling pot of water and cook for 1 minute
14
Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain
15
Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid
16
Do this 4 to 5 times until no water remains
17
Finely chop the spinach into little green bits and set aside
18
In a saucepan, melt the butter over medium heat
19
Add the shallot and cook for 2 minutes
20
Then add the flour and whisk until combined, 2 to 3 minutes
21
Add the cream and whisk until the sauce begins to thicken, about 5 minutes
22
Add the wine and the chopped spinach and continue to cook for 5 more minutes
23
The sauce will look thick, like creamed spinach
24
Reduce the heat to the lowest setting to keep the sauce warm
25
Reheat the water you used to cook the spinach, and bring to a boil
26
Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly
27
Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package
28
While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible)
29
When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes
30
Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more
31
Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes
32
The halibut will have a crisp, brown sear on both sides
33
Put the cooked fish on a clean plate and cover it with foil to keep warm
34
If you had to split the fish into two batches, repeat until all the halibut rounds are cooked
35
Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together
36
Add the warm spinach sauce to the pasta and toss
37
To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest
38
Remove the toothpicks and dig in
39
To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls
40
Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons
41
Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons
42
Make as many as possible and stop when you get to the seeds
43
Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered
44
It doesn't have to be an even coating, but you want every ribbon to have some color and spice
45
To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls
46
Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons
47
Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons
48
Make as many as possible and stop when you get to the seeds
49
Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered
50
It doesn't have to be an even coating, but you want every ribbon to have some color and spice
51
Bring a large pot of water to a boil
52
Bring a large pot of water to a boil
53
Dip the halibut chunks into the scallop rub, making sure they are coated on all sides
54
Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap
55
Use a toothpick to secure the zucchini and push it through to the other side
56
Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons
57
Dip the halibut chunks into the scallop rub, making sure they are coated on all sides
58
Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap
59
Use a toothpick to secure the zucchini and push it through to the other side
60
Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons
61
Now it's time to start on your sauce
62
Add the spinach to the boiling pot of water and cook for 1 minute
63
Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain
64
Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid
65
Do this 4 to 5 times until no water remains
66
Finely chop the spinach into little green bits and set aside
67
Now it's time to start on your sauce
68
Add the spinach to the boiling pot of water and cook for 1 minute
69
Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain
70
Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid
71
Do this 4 to 5 times until no water remains
72
Finely chop the spinach into little green bits and set aside
73
In a saucepan, melt the butter over medium heat
74
Add the shallot and cook for 2 minutes
75
Then add the flour and whisk until combined, 2 to 3 minutes
76
Add the cream and whisk until the sauce begins to thicken, about 5 minutes
77
Add the wine and the chopped spinach and continue to cook for 5 more minutes
78
The sauce will look thick, like creamed spinach
79
Reduce the heat to the lowest setting to keep the sauce warm
80
In a saucepan, melt the butter over medium heat
81
Add the shallot and cook for 2 minutes
82
Then add the flour and whisk until combined, 2 to 3 minutes
83
Add the cream and whisk until the sauce begins to thicken, about 5 minutes
84
Add the wine and the chopped spinach and continue to cook for 5 more minutes
85
The sauce will look thick, like creamed spinach
86
Reduce the heat to the lowest setting to keep the sauce warm
87
Reheat the water you used to cook the spinach, and bring to a boil
88
Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly
89
Reheat the water you used to cook the spinach, and bring to a boil
90
Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly
91
Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package
92
While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible)
93
When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes
94
Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more
95
Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes
96
The halibut will have a crisp, brown sear on both sides
97
Put the cooked fish on a clean plate and cover it with foil to keep warm
98
If you had to split the fish into two batches, repeat until all the halibut rounds are cooked
99
Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package
100
While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible)
101
When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes
102
Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more
103
Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes
104
The halibut will have a crisp, brown sear on both sides
105
Put the cooked fish on a clean plate and cover it with foil to keep warm
106
If you had to split the fish into two batches, repeat until all the halibut rounds are cooked
107
Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together
108
Add the warm spinach sauce to the pasta and toss
109
Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together
110
Add the warm spinach sauce to the pasta and toss
111
To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest
112
Remove the toothpicks and dig in
113
To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 "scallops" per guest
114
Remove the toothpicks and dig in