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Zucchini Wrapped Halibut with Mediterranean Sauce

Servings

2

Serving size

4 ounces fish with sauce
Zucchini Wrapped Halibut with Mediterranean Sauce

Ingredients

2 medium Zucchini
1 spray Spray olive oil
8 ounces Fresh halibut (2 4-ounce filets)(or other white fish)
1/8 tsp., ground Dried tarragon
1/8 tsp. Salt
1 tsp. Olive oil
2 Large Shallots, raw (sliced)
1/4 cup, slivered Almonds
1 ounce Prosciutto (cut into small dice)
1 Tbsp., drained Capers
1 Tbsp Caper liquid
1/4 cup White wine
8 cherry Grape or cherry tomatoes (halved lengthwise)
2 tsp.. Unsalted butter

Instructions

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.

Serve this recipe with one of these starch side dishes.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

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.

"No good fish goes anywhere without a porpoise."

Lewis Carroll, Author