This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"No good fish goes anywhere without a porpoise."
-Lewis Carroll, Author
You can use almost any white fish with this recipe if halibut is not available. The more fatty fish will work a little better – cod, whiting, etc.. Fish like trout, drum or tilapia can be substituted but it’s a good idea to brush each with about a half teaspoon of olive oil to help keep the fish moist.
I love this technique and you could use yellow squash instead of the zucchini or even a combination of the two.
Servings: 2 | Serving size: 4 ounces fish with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|spray olive oil|
|2 4 ounce||halibut filets (or other white fish)|
|1/8 tsp||dried tarragon|
|1 tsp||olive oil|
|2 large||shallots (sliced)|
|1/4 cup||slivered almonds|
|1 ounce||prosciutto ham (cut into small dice)|
|1 Tbsp||caper juice|
|1/4 cup||white wine|
|8||cherry or grape tomatoes (halved)|
|2 tsp||unsalted butter|
Using a potato peeler, slice the zucchini lengthwise. Bear down firmly to create slightly thicker slices.
Lay the slices side by side in a way that each slightly overlaps the other. The strips should form two flat sheets of zucchini about the width of the length of the halibut filets. Spray each "sheet" lightly with olive oil and then sprinkle the tarragon and salt over them.
Place the halibut filets at the "base" of the sheets with the strips running perpendicular to the fish filets. Roll the fish into the sheets. The zucchini should fold around the fish about 1 1/2 times. When done, the two "tails" of the zucchini sheet should be on the bottom of the roll so that they are held in place.
Place the wrapped fish in a steamer basket and place in the fridge. Prepare the steamer with water on the stove.
Place the olive oil in a small skillet over medium heat. Add the shallots, almonds and prosciutto. Cook slowly, stirring frequently, until the shallots begin to soften. Add the capers and caper juice. Cook for another two or three minutes and add the white wine and cherry tomatoes.
Cook for about 5 minutes, mashing the tomatoes with a spoon until they are well softened. If the sauce needs more liquid, add a small amount of water a tablespoon at a time. When the tomatoes are cooked, add the butter.
Place the steamer basket over high heat and cook the zucchini wrapped fish until it is done. This is about 8-10 minutes at full steam and the internal temperature of the fish will be about 140°F.
Serve the fish topped with the sauce.
Serving size: 4 ounces fish with sauce
|Calories 361||Calories from Fat 142|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 4g||14%|
|Vitamin A 33%||Vitamin C 48%|
|Calcium 13%||Iron 16%|
|Vitamin K 12 mcg||Potassium 1229 mg|
|Magnesium 167 mg|