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Zucchini Wrapped Halibut

| 5 Comments

The idea for this meal sort of came out of nowhere. Mandi and I wanted a healthy(ish) easy(ish) midweek meal and we had a huge beautiful leftover whole zucchini in the fridge. We had wanted to make the classic French dish that involves wrapping a fish in potato, so you end up with a piece of fish in a big crispy potato chip. This idea merged into wrapping the fish in the zucchini, but we knew it wouldn't end up crispy like a potato would. The final verdict was that the fish tasted great with the zucchini wrapping, BUT we wouldn't make it like this again unless we were doing it for guests or a fancy party. There was plenty of zucchini in the hash and the fish would have tasted great with just that. The Zucchini wrapping was an extra flourish that did make a nice flavor enhancement, but it wasn't enough to balance the effort of wrapping it, especially on a weeknight.


There is that beautiful fresh Bermuda zucchini.



Using our tiny mandoline to cut the zucchini thin.







We sort of thought the zucchini would stick to the fish easily and if we put it crease down into the pan we would be fine. We quickly realized this was not the case and needed to put in a bunch of toothpicks.



A BUNCH of toothpicks.



Remember when I said healthyISH? Mandi and I both thought that bacon would really add some punch to this meal. Here you can see it browning off first to get some of that fat to cook the fish in.





5 minutes on the stove, and 7 minutes in a 400 degree oven (still in the same pan.)





I cooked the hash while Mandi pulled the toothpicks.









Yum. This was really tasty!



Looks pretty nice too.




4 slices of bacon chopped into cubes
1 large zucchini or 2 normal sized ones
2 pieces of halibut
Small red onion diced
Small white onion diced
2 cloves garlic minced
2 jalapenos seeded and minced
Half bag of spinach

Preheat oven to 400. Be sure to salt and pepper the fish before wrapping. Cut half the zucchini into a large dice, and the other half into thin strips. Wrap the fish in these strips with toothpicks to seal. See pictures above. Cook bacon in a small amount of olive oil until crisp. Remove from pan. Place fish in hot oil and let fry for 5 minutes. Place whole pan into oven for 5 to 7 minutes. Remove pan from oven and remove fish to warm plate. Cook onions in the same pan on very high heat, 3 minutes. Add zucchini, 7 minutes. Don't touch the handle cause it is still hot from the oven! Add the garlic and jalapeno. 2 minutes. Shut off heat and add spinach and cooked bacon. Stir until wilted. Place on plate and top with fish (pan side up.)


5 Comments

Looks great--I'd still consider it healthy. 1 slice of thick cut bacon is maybe 80 calories. 1 slice for two servings is a good deal. Bacon just gets a bad rap thanks to the way most people (uh, these people: thisiswhyyourefat.com) use it in excess.

I haven't been a huge fan of zucchini....maybe it's because I wasn't cooking in bacon...lol.

I love anything fried zucchini! Well done on making this mid week...i guess there are two of you but i know i just couldn't hack it. Id cry whilst eating it lol. Your fish always look so fresh too :)

This looks so good! I just might give it a shot this weekend! I

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