This is really one of my favorite fish recipes – it’s so easy, so versatile, and so quick to prepare! It’s also perfect for this time of year, when zucchini is readily available and the basil in the garden is growing like crazy! And I’m always reminded each time we make this how moist the fish turns out – yum! We made this on Friday with tilapia, but it also works well with any type of skinless fish fish filet.
Zucchini-wrapped Fish Filets
Adapted from Gourmet magazine, August 2007
2 (6- to 7-inch-long) zucchini, trimmed
4 teaspoons extra-virgin olive oil
16 fresh basil leaves
4 (6-ounce) pieces halibut, tilapia, or wild salmon fillet, skinned
1 tablespoon fresh lemon juice
1. Shave zucchini lengthwise into very thin ribbons with peeler or mandoline.
2. For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
3. Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
5. Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
6. Transfer fish to plates, then stir lemon juice into oil & juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.
Nutritional info (note – calculated with tilapia – will differ with other fish):
Total Fat: 8.3 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 3.3 g
Cholesterol: 60.0 mg
Sodium: 115.4 mg
Potassium: 183.9 mg
Total Carbohydrate: 3.0 g
Dietary Fiber: 1.0 g
Protein: 30.5 g