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Receta Harveys Bistro Mahi Mahi
by Global Cookbook

Harveys Bistro Mahi Mahi
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Ingredientes

  • 1 1/2 lb MAHI-MAHI, CUT INTO BITE SIZE C
  • 1 doz LARGE SCALLOPS
  • 3 Tbsp. BUTTer
  • 3 Tbsp. Extra virgin olive oil
  • 1 c. ZUCH, SLiced
  • 1 c. Summer squash, SLIced
  • 1 whl RED PEPPER, JULIEnned
  • 1 lb FUSILLI, COOKED ALDENTE
  • 3 Tbsp. BUTTer
  • 3 Tbsp. Extra virgin olive oil Salt and pepper, TO TAste
  • 1 x LIME, JUICED
  • 3 Tbsp. FRESH DILL, Minced
  • 8 ounce DRY WHIte wine
  • 2 x LIMES
  • 1 lb BUTTER, SOFTened

Direcciones

  1. TO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES, Add in JUICED LIMES TO PAN, AND SIMMER Till 1/8 INCH OF LIQUID REMAINS.
  2. rEMOVE LIMES AND Throw away. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, 1/4 STICK AT A TIME Till ALL IS INCORPORATED. SET SAUCE ASIDE TO Cold. hEAT OVEN TO 350F. LIGHTLY DUST MAHI-MAHI AND SCALLOPS WITH FLOUR. Saute/fry IN BUTTER AND Extra virgin olive oil Till LIGHTLY BROWNED. PLACE IN A HEATED OVEN FOR 5 Min. iN 3 MORE TBLS OF BUTTER AND Extra virgin olive oil Saute/fry ZUCHINNI,AND SQUASH FOR 3 Or possibly 4 Min. SEASON WITH SALT AND PEPPER. STIR IN FUSSILLI AND RED PEPPER STRIPS, Saute/fry BRIEFLY, Till PASTA IS Hot. REMOVE FISH FROM OVEN AND SPRINKLE WITH JUICE OF ONE LIME. PLACE PASTA AND VEGETABLE MIX ON A PLATTER, TOP WITH MAHI-MAHI AND SCALLOPS. LADLE ON RESERVED SAUCE AND GARNISH.