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