Lemon Thyme Redfish
Servings = 2
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
1 Tbsp olive oil
1 clove garlic (thinly sliced)
1 large shallot (thinly sliced)
1 large yellow squash (seeded and cut into large dice)
1/4 cup white wine
1/2 lemon (juiced)
1 medium tomato (seeded and chopped)
1 Tbsp pine nuts
1/4 tsp salt
fresh ground black pepper (to taste)
1 tsp fresh thyme leaves
spray olive oil
2 4 ounce redfish filets
Place a large skillet in the oven and preheat to
375°F.
Place a second skillet over medium high heat. Add the
olive oil and then the garlic and shallot. Cook,
stirring, for about 2 minutes until slightly soft. Do
not allow the shallot to brown.
Add the diced yellow squash and cook for about 5
minutes tossing frequently. Add the white wine and
lemon juice. Toss and cook for about one minute.
Add the tomato, pine nuts, salt, pepper and thyme
leaves and stir. Reduce the heat to low. Toss
occasionally.
Spray the skillet in the oven lightly with olive oil
and add the redfish skin side down. Cook for about 5 -
8 minutes. Serve with brown rice and top with the
cooked vegetables.
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/realfood/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/realfood/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:realfood-digest@yahoogroups.com
mailto:realfood-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
realfood-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment