Zucchini-wrapped fish filets
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini-wrapped fish filets calories by ingredient
Introduction
Adapted from Gourmet magazine, August 2007 Adapted from Gourmet magazine, August 2007Number of Servings: 4
Ingredients
-
2 (6- to 7-inch-long) zucchini, trimmed
4 teaspoons extra-virgin olive oil
16 fresh basil leaves
4 (6-ounce) pieces halibut, tilapia, or wild salmon fillet, skinned
1 tablespoon fresh lemon juice
Tips
Nutritional analysis with tilapia. May be slightly different with other fish.
Directions
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