Peppered flounder with lemon-herb spaghetti squash

2 servings

Ingredients

Quantity Ingredient
1 juice and chopped zest of 3 lemons
1 (about 6 tbspns juice)
2.00 tablespoon olive oil
1½ cup cooked spaghetti squash
1.00 tablespoon chopped dill
1.00 tablespoon chopped parsley
1.00 tablespoon diced shallots
2.00 small flounder fillets; skinned
1 salt; to taste
2.00 tablespoon coarsely-cracked black pepper

Directions

In a small bowl combine ⅔ of lemon juice, all of zest and 1½ tablespoons olive oil; set aside. In a bowl toss squash with remaining 2 tablespoons lemon juice, 1 teaspoon oil, herbs, shallots and salt and pepper to taste; set aside at room temperature. Heat vegetable oil over high heat until very hot. Season fish with salt and cracked pepper and cook, skin-side up, for two minutes; turn and continue to cook 3 minutes more. On 2 warm plates, mound squash mixture and top each with a fish fillet. Drizzle with lemon sauce.

This recipe yields 2 servings.

Comments: To prepare spaghetti squash: Cut squash in half lengthwise.

Place cut-side down on a baking sheet with sides. Pour in enough water to come ¼-inch up sides of squash. Bake at 350 degrees for 20 minutes; turn over and continue to cook until tender, about 20 minutes more. Remove and allow to cool. With a fork, shred flesh into long strands.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-074 broadcast 10-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-26-1998

Recipe by: Emeril Lagasse

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