Emprimir
Correo Electrónico
Add a photoRaciónes: 5
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
- 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.
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 5 servings | |
| Calories 1417 | |
| Calories from Fat 866 | 61% |
| Total Fat 98.54g | 123% |
| Saturated Fat 57.07g | 228% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 866mg | 36% |
| Potassium 1204mg | 34% |
| Total Carbs 76.21g | 20% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.71g | 3% |
| Protein 50.73g | 81% |
