Wednesday, March 30, 2016

Johnny Carson's Whitefish with Angel Hair Pasta

Johnny Carson's Whitefish with Angel Hair Pasta

1 medium zucchini, cut into 1/2-inch cubes
1 carrot, cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1-inch pieces
2 pounds whitefish fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4-1/2 teaspoon filé powder
Cayenne pepper to taste
1 pound angel hair pasta
1 ripe tomato, peeled, seeded and diced
2 tablespoons extra-virgin olive oil
1/2 cup fresh basil, chopped

In a large pot of boiling salted water, cook the zucchini until tender, about 1 minute. Remove with a slotted spoon and set aside. Add the carrots and cook in the still-boiling water until tender, 2-3 minutes. Remove with a slotted spoon and set aside. Finally add the green beans and cook until tender, 2-3 minutes and remove. Keep the water at a full boil until ready to cook the pasta.

Preheat the broiler and broiling pan. Season the fish with salt, black pepper, filé powder and cayenne pepper to taste. Broil inches away from heat until the fish is lightly browned, firm to the touch, and opaque, 7-10
minutes. Transfer to a platter, remove the skin and keep warm.

Add the pasta to the pot of boiling water and cook until al dente. Drain well. Return the drained pasta to the pot, set over moderately high heat. Add the cooked vegetables, chopped tomato, olive oil and basil. Toss until blended and heated through. Transfer to a large serving platter. Place fish on top and serve at once. Serves 6.

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