The vegetable fairy left some garden zucchini in a bag on my front door handle this morning. That, the lieu noir (pollock) and cherry tomatoes in the fridge pretty much dictated today’s menu. Also, it’s chore day(bleah!) and who can think when the grimy barbecue grill is calling your name?
Don’t you just love zucchini? It’s sooo pretty. And cherry tomatoes are so appetizing, cooked until they blush but before they realize what’s going on and turn pale.
Pan-fried Pollock with Zucchini and Cherry Tomatoes
1 lb pollock fillets, cut into serving pieces
2 shallots, thinly sliced vertically
2 small zucchini, cut in to ribbons
1 cup cherry tomatoes
Salt and pepper
Season the fish with Emeril’s essence and set aside while you prepare the vegetables.
Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. Add the tomatoes and cook for another 2-3 minutes. Remove from pan and keep warm.
In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides. Serve with the vegetables and a little mint taboule.
Wine suggestion: Petit Chablis