Ingredients
- 2 zucchini, shredded into strands with a spiral slicer or mandolin
- 1 c white or baby portobello mushrooms, sliced
- 4 grouper cheeks (or any light, white fish), rinsed & patted dry
- 1 T Redfish Majic seasoning
- 3 T unsalted butter
- Kosher salt & freshly ground pepper to taste
- 1 c prepared or freshly made Basil pesto
- Lemon wedges for garnish
- Pesto Recipe
- 1 c fresh basil leaves
- 1/2 c fresh flat leaf parsley
- 1 clove garlic
- 1/2 c Parmesan cheese
- 1/4 c pine nuts or walnuts, toasted
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
- 1/4 c EVOO (or more if consistency is a bit dry)
Preparation
Step 1
Shred zucchini into strands. Place into mesh colander over a bowl. Sprinkle with a little bit of kosher salt & allow excess liquid to drain (about 10 min).
In sm skillet heat 1 T butter & saute mushrooms until brown. Remove from pan & place in Lg bowl.
Using same skillet heat 1 T butter & saute zucchini. Sprinkle with a little salt & pepper. When liquid has evaporated (about 5 min), remove from pan & add to mushrooms. Mix basil pesto into zucchini & mushrooms. Add salt & pepper to taste
Sprinkle both sides of fish with Redfish Majic.
In hot skillet, heat remaining 1 T butter & place fish in pan; cook for only a couple of min on each side. Since Grouper cheeks are sm you don't want to overcook.
Place some zucchini basil pesto mixture on dish & add fish. Garnish with lemon.
Optional Recipe: could saute grouper cheeks in butter, garlic, dry vermouth & parsley. Serve with angel hair pasta. Could also add some fresh Roma tomatoes to the pasta.