Emeril's Sauteed Halibut With Zucchini 'Pasta'

Contributed by Melissa Veigel

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.

Ingredients
2 pounds medium zucchini (about 4), ends trimmed
12 ounces halibut, cut into 1-inch cubes
Emeril's Original Essence (available in stores or recipe follows***)
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
Pinch lemon zest, finely grated
2 tablespoons green onions, thinly sliced
1 tablespoon dry white wine (I don't use)
3/4 cup shrimp stock  (I substitute chicken)
1 cup tomatoes, chopped, peeled and seeded
2 tablespoons pine nuts, lightly toasted (optional)
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup Parmigiano-Reggiano (freshly grated), garnish

Cooking Directions
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. (I like to use the slicer side of my cheese grater.)

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

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.

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.

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.

282 Calories Per Serving 11 Grams of Carbohydrates Per Serving

Recipe courtesy of Emeril Lagasse, © 2004.

***Emeril's Essence

Ingredients

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.