Title: Peppered Flounder with Lemon-Herb Spaghetti Squash
Categories: New, Text, Import
Yield: 1 Servings

Juice and chopped zest of 3
-lemons; (about 6
-tablespoons)
2 tb Olive oil
1 1/2 c Cooked spaghetti squash
1 tb Chopped dill
1 tb Chopped parsley
1 tb Diced shallots
2 sm Flounder fillets,; skinned
Salt and 2 tablespoons
-coarsely cracked black
-pepper

In a small bowl combine 2/3 of lemon juice, all of zest and 1 1/2
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.

How 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
1/4-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 By :ESSENCE OF EMERIL SHOW#EE074

Posted to MC-Recipe Digest V1 #301

Date: Thu, 14 Nov 1996 08:15:28 -0500

From: Meg Antczak