Sautéed Halibut With Zucchini
Emeril Lagasse
Halibut Ingredients
2 pounds medium zucchini (about 4), ends trimmed
12 ounces halibut, cut into 1-inch cubes
Emeril's Original Essence (see recipe below)
1 tablespoon olive oil
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
Pinch finely grated lemon zest
2 tablespoons thinly sliced green onions
1 tablespoon dry white wine
3/4 cup shrimp stock
1 cup chopped, peeled and seeded tomatoes
2 tablespoons lightly toasted pine nuts
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano, garnish
Emeril's Original Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Essence Directions
Combine all ingredients in a small mixing bowl and blend well.
Store in an airtight container in your spice cabinet for up to 3 months.