While running last weekend I came across a family giving away Summer squash. They had grown so much that they were unable to eat it all and thus, to my benefit, were sharing it with the neighborhood. After toting the rather large white squash home the remaining 1.5 miles (yes, funny looks ensued), I added it to the pile of farmer’s market finds and thought about what to make.
In the meantime, I decided to prepare my steak halibut-thick-enough-to-be-a-steak and pop that in the oven. Sometimes I wish fish were cheaper so I could make it more often, but it is a nice treat every now and then. I created a concoction of dijion and honey mustard for the fish then covered it with panko. I generally prefer panko to other breadcrumbs because they are less dense and crispier than the traditional kind.
Then back to those squashies. What to make. A little help from the interwebs and I decided on zucchini fritters. Frying your vegetables is a great idea. The fish was healthy, so a little olive oil won’t kill you, right? As a side note, make sure your pan heats evenly otherwise you will end up with half-cooked fritters.
Halibut and Horseradish
- 1/4 c dijion mustard
- 2 tbsp horseradish
- 1/3 c panko breadcrumbs
- 2 lbs halibut fillet
- Pre-heat oven to 375.
- Mix the mustard and horseradish together and generously spread over the fillet. Cover the fillet with the panko.
- Bake until cooked. I don’t have a time because it really depends on the thickness of your fillet. The one I purchased was exceptionally thick an took approximately 45 minutes to cook.
Zucchini Fitters
Adapted from Martha Stewart
- 1 pound (about 2 medium) zucchini
- 1 teaspoon salt
- Grated lemon zest (1 lemon)
- 10 sprigs fresh flat-leaf parsley
- 2 garlic cloves, minced
- 3 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- Sour cream
- Grate the squash using the large holes of a box grater, food processor or any other contraption you have. Add salt, lemon zest, parsley, garlic, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
- Heat olive oil in a large saute pan over medium-high heat. Place some of the mixture into the pan and flatten it out so it forms a small disc. They take about 2-3 minutes per side. Serve with sour cream.
