Zucchini-wrapped fish filets
- Number of Servings: 4
Ingredients
2 (6- to 7-inch-long) zucchini, trimmed4 teaspoons extra-virgin olive oil16 fresh basil leaves4 (6-ounce) pieces halibut, tilapia, or wild salmon fillet, skinned1 tablespoon fresh lemon juice
Shave zucchini lengthwise into very thin ribbons with peeler.
For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
Put 4 teaspoons oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil.
Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.
Serving Size: Makes 4 servings
For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
Put 4 teaspoons oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil.
Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 201.9
- Total Fat: 8.3 g
- Cholesterol: 60.0 mg
- Sodium: 115.4 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.0 g
- Protein: 30.5 g
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