Ingredients:
1 lb pollock fillets, cut into serving pieces
Emeril?s essence
Butter
2 shallots, thinly sliced vertically
2 small zucchini, cut in to ribbons
1 cup cherry tomatoes
Salt and pepper
|
|
Preparation:
Season the fish with Emeril?s essence and set aside while you prepare the vegetables.
Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. Add the tomatoes and cook for another 2-3 minutes. Remove from pan and keep warm.
In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides. Serve with the vegetables and a little mint taboule.
|
Related recipes
(3 votes)
Recipes
Questions answers