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Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce


Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce Recipe

Ingredients:
  • 2 tablespoons olive oil
  • 4 large shallots, thinly sliced (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups dry white wine
  • 1 cup water
  • 2 teaspoons olive oil
  • 8 baby squash (such as zucchini or pattypan), zucchini halved lengthwise, pattypan halved horizontally
  • 2 large fresh thyme sprigs, divided
  • 1 tablespoon butter
  • 4 cipolline onions or 8 pearl onions, peeled
  • 2 garlic cloves, smashed
  • 1 cup low-salt chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallot
  • 1 garlic clove, minced
  • 8 ounces cooked crabmeat, picked over
  • 4 large fresh tarragon leaves, thinly sliced
  • 4 large or 8 medium fresh zucchini blossoms
  • 4 to 8 long fresh chives
  • 8 3-ounce lemonfish (cobia) or mahi-mahi fillets
  • Olive oil
  • 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch cubes
Directions:
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