Zucchini Noodles with Sautéed Halibut and Tomato-Basil Sauce
Indulge in a light and flavorful dish that combines the delicate taste of halibut with vibrant zucchini noodles. This recipe offers a healthy, gluten-free alternative to traditional pasta while infusing the dish with fresh ingredients like tomatoes, garlic, and aromatic herbs. Each bite presents a delightful medley of flavors, with the halibut perfectly seared and laid atop a bed of sautéed zucchini, all harmonized with a zesty lemon-infused sauce. Ideal for a weeknight dinner or an elegant meal for entertaining, this dish is sure to impress with its bright colors and bold flavors.
N/A
Servings
250
Calories
25
Ingredients
Ingredients
Zucchini
2 lbs (Ends trimmed and sliced lengthwise into thin strips)
Halibut
12 ounces (Cut into 1-inch cubes)
Olive oil
1 tablespoon (For cooking halibut)
Extra virgin olive oil
2 tablespoons (For sautéing vegetables)
Garlic
1 tablespoon (Minced)
Red pepper flakes
1 teaspoon
Lemon zest
1 pinch (Finely grated)
Green onions
2 tablespoons (Thinly sliced)
Dry white wine
1 tablespoon
Shrimp stock
3/4 cup
Tomatoes
1 cup (Chopped, peeled, and seeded)
Pine nuts
2 tablespoons (Lightly toasted)
Basil
3 tablespoons (Chopped fresh)
Parsley
2 tablespoons (Chopped fresh)
Salt
to taste
Black pepper
to taste (Freshly ground)
Parmigiano-Reggiano cheese
1/2 cup (Freshly grated, for garnish)
Sweet paprika
5 tablespoons
Salt
1/4 cup
Garlic powder
1/4 cup
Black pepper
2 tablespoons (Freshly ground)
Onion powder
2 tablespoons
Cayenne
2 tablespoons
Dried oregano
2 tablespoons
Dried thyme
2 tablespoons
Instructions
1
To prepare the spice blend, combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, dried oregano, and dried thyme in a small mixing bowl. Mix well and store in an airtight container in your spice cabinet for up to three months.
2
Using a vegetable peeler or spiralizer, slice the zucchini into long, thin strips resembling pasta. Discard the seedy centers and set the zucchini aside.
3
Lightly season the halibut cubes on all sides with Emeril's Original Essence spice blend.
4
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned halibut to the skillet and cook for approximately 1.5 to 2 minutes on each side or until just cooked through. Carefully remove the halibut from the skillet and keep warm.
5
In the same skillet, add 2 tablespoons of extra virgin olive oil and heat over high heat. Add minced garlic, red pepper flakes, and finely grated lemon zest, cooking for about 30 seconds or until fragrant.
6
Incorporate the zucchini strips and sliced green onions into the skillet, tossing them for around 3 minutes until the zucchini is slightly softened but still retains some crunch.
7
Pour in the dry white wine, allowing it to boil for a moment before adding the shrimp stock. Bring the mixture to a simmer while continuously tossing the vegetables.
8
Once the stock has warmed, stir in the chopped tomatoes and remove the skillet from the heat. Fold in the chopped fresh basil, parsley, and toasted pine nuts, seasoning to taste with salt and pepper.
9
To serve, divide the zucchini 'pasta' into four shallow pasta bowls or large plates. Arrange the sautéed halibut pieces on top and sprinkle each dish with freshly grated Parmigiano-Reggiano cheese.
10
Enjoy this dish immediately for the best flavor and texture.
Nutrition Information
14g
Fat
15g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Zucchini Noodles with Sautéed Halibut and Tomato-Basil Sauce.
What is the main protein used in this recipe?
The main protein is 12 ounces of halibut, cut into 1-inch cubes.
Is this recipe gluten-free?
Yes, this dish is a healthy, gluten-free alternative to traditional pasta by using zucchini noodles.
How many calories are in one serving of this dish?
The recipe contains approximately 250 calories per serving.
What can I use to make the zucchini noodles?
You can use either a vegetable peeler or a spiralizer to slice the zucchini into long, thin strips.
What spices are included in the homemade spice blend?
The blend includes paprika, salt, garlic powder, black pepper, onion powder, cayenne, dried oregano, and dried thyme.
How long should I cook the halibut cubes?
Cook the seasoned halibut for approximately 1.5 to 2 minutes on each side until just cooked through.
What type of stock is used for the sauce?
The recipe calls for 3/4 cup of shrimp stock.
How long can I store the extra spice blend?
You can store the spice blend in an airtight container for up to three months.
What aromatics are sautéed before adding the zucchini?
Minced garlic, red pepper flakes, and finely grated lemon zest are sautéed for about 30 seconds until fragrant.
What should I do with the seedy centers of the zucchini?
The instructions advise to discard the seedy centers when preparing the zucchini noodles.
How much protein is in this recipe?
This dish provides approximately 17.5g of protein.
Is there any alcohol in the recipe?
Yes, it uses 1 tablespoon of dry white wine to flavor the sauce.
What kind of oil should I use to sauté the vegetables?
Extra virgin olive oil is recommended for sautéing the vegetables.
How should the tomatoes be prepared?
The tomatoes should be chopped, peeled, and seeded before being added to the sauce.
What nuts are used as a topping?
The dish is finished with 2 tablespoons of lightly toasted pine nuts.
What fresh herbs are included in this recipe?
Fresh basil and fresh parsley are both chopped and folded into the sauce.
What kind of cheese is recommended for garnish?
Freshly grated Parmigiano-Reggiano cheese is used to sprinkle over the finished dish.
How long do you sauté the zucchini strips?
Toss the zucchini for around 3 minutes until it is slightly softened but still retains some crunch.
What is the fat content of this meal?
The meal contains 14g of fat.
Are there green onions in this dish?
Yes, 2 tablespoons of thinly sliced green onions are tossed with the zucchini.
What adds spice to the sauce?
One teaspoon of red pepper flakes adds heat to the sauce base.
How many carbohydrates are in this recipe?
There are 15g of carbohydrates per serving.
When should the halibut be added back to the dish?
The sautéed halibut pieces are arranged on top of the zucchini 'pasta' just before serving.
Should I peel the zucchini?
The recipe suggests slicing the zucchini into strips, but you should trim the ends first. Peeling is optional depending on the desired noodle texture.
Is the halibut seasoned with anything special?
Yes, it is seasoned with Emeril's Original Essence spice blend.
Can I serve this dish cold?
The recipe recommends enjoying this dish immediately for the best flavor and texture while it is warm.
What type of bowls are recommended for serving?
Shallow pasta bowls or large plates are ideal for serving the zucchini pasta and halibut.
How much shrimp stock is used?
The recipe uses 3/4 cup of shrimp stock to help create the simmered sauce.
What is the total number of ingredients listed?
The recipe has an ingredient count of 25 items, including the components of the spice blend.