LEMON SNAPPER WITH TOMATO SHRIMP BASILICO SAUCE & SQUASH PASTA
Ingredients
2 or 3 large green leaves (turnip greens) for base 6 oz fresh snapper
1⁄2 tsp oil
1 lemon, sliced silver-dollar
2 oz onion, sliced silver-dollar 1 oz minced garlic
1⁄2 tsp black pepper
1 tsp paprika
1 tsp fresh chopped parsley
SEARED LEMON SNAPPER PREPARATION
Place oil in pan and place onion, then garlic, then parsley, then season fish with paprika and parsley and top with pepper. Cook on medium low heat until onions are brown about 8 minutes. Carefully with large spatula turn fish over, keeping the onion and lemons intact. Cook additional 3 minutes. Retain lemon onion mixture to place along fish.
TOMATO BASILICO SAUCE
Ingredients
2 oz peeled and deveined shrimp
2 oz cherry tomatoes
1 oz garlic
2 oz fresh basil, 1⁄2 chopped and 1⁄2 julienned 1 oz white wine or water
1⁄2 tsp black pepper
Pinch crushed red pepper
1⁄2 tsp rice flour
2 oz salt-free vegetable stock
TOMATO BASILICO SAUCE PREPARATION
Place oil in pan and add garlic. Then squeeze cherry tomatoes into pan with shrimp and pepper seasoning. Toss and lightly brown. Deglaze with wine or water. Sprinkle rice flour over mixture and add stock while over medium heat to create desired consistency of the sauce.
SQUASH PASTA
Ingredients
4 oz spiral cut yellow squash 1⁄2 tsp oil
1 oz garlic
1 tsp black pepper
1 tbsp fresh chopped parsley
1 oz parmesan
SQUASH PASTA PREPARATION
Place oil in pan and add garlic then pasta and pepper. Let cook without turning for 2 minutes. Toss and add parsley and parmesan. Cook until squash is tender.