Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

This gravy is to die for.

Seriously.

Literally.

Throw-yourself-under-a-bus.  Jump-off-the-side-of-a-building.  Go-on-a-long-walk-off-a-short-pier.

Killer.

That said, once you make it, you will not be able to stop.

It is addictive.

You will start trying to make up dishes to create just to smother in this groovy gravy.

It’s that ridiculous.

Enough said.

Fair warning..

Here ya go.

 

Over Awesome Thick Bone In Pork Chops

Over Awesome Thick Bone In Pork Chops

 

So….. Yeah….. Underneath all that gorgeous gravy is a HUGE Bone In Pork Chop.  I should have taken the picture BEFORE I put on the actual amount of gravy on that my husband (and I!!!!) used.  Whoops!  I know I should be embarrassed….but I’m not.  Oh, just you wait.  You’ll see….you cant even help it.  Its. Just. That. Good.  On the healthy plus side, I did serve it with a HEAPING portion of super garlicky lemony kale.  Excellent pairing!  Absolutely fantastic.  Oh, and we might, MIGHT have had some fresh sliced local sourdough….with a beautiful plate of oil and vinegar to dip it in.  But, somehow we both ended up moping our plates clean with the bread instead.  Sorry, but Gravy trumps Oil and Vinegar.

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We threw these bad boys on the smoker….and they turned out PERFECT.

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Be sure to let your meat rest for at least 5 mins when it comes off the grill!!!

Peppers, Tomatoes, Onions

Peppers, Tomatoes, Onions

Your Veg getting gorgeous in the Cast Iron Skillet.

It's Gravy, Baby!

It’s Gravy, Baby!

 

Before Serving, Add Parsley and Adjust Seasonings!

There's a whole lotta LOVE on this plate!

There’s a whole lotta LOVE on this plate!

A plateful of southern food at it's finest!

A plateful of southern food at it’s finest!

 

Southern Tomato Gravy

2 tsp Good Organic EVOO

1 Vidalia Onion chopped (white/yellow)

1 Orange Bell Pepper chopped  (red/yellow)

1 Cup Baby Heirloom Tomatoes chopped or quartered (grape/cherry)

2-3 Organic Garlic Cloves minced

1 Jalapeño or Red Chile diced (optional, or 1/2 tsp cayanne)

2 T King Arthur All Purpose Flour

2 T Good Organic Butter (bacon grease!!!!)

4 T Organic Parsley chopped

1/2 Cup White Wine (one that you would drink yourself! Don’t be a cheapie!!)

3/4  Cup Organic Heavy Whipping Cream (half&half/whole milk/combination)

1 T Worcestershire Sauce

Sea Salt

1/2 tsp Coarse Ground Pepper

*Preheat Cast Iron Skillet over Med.  Chop Onion, Pepper(s) and Tomatoes.  Heat 2 tsp EVOO in CI Skillet.  Add Veggie and season with Salt &  Coarse Ground Pepper.  Turn to Med-Low and sauté for 5 mins or until starting to soften.  Add Garlic.  Cook another 2 mins or until garlic is fragrant.  Add 2 TBSP Butter & Flour and cook for 2-3 mins mixing around and stirring with a wooden spoon.  Be sure to do this step or your gravy will not taste as good!!! When the flour is cooked out, add the wine.  Mix and scrape the bottom of the skillet to start to incorporate the liquid.  Let it bubble and add a little more.  Then start to add your Cream slowly.  Mix. Add. Stir. Wait. Mix. Add. Stir. Wait.  Until it starts to get nice and thick. When it gets to the desired consistency, turn to low.  Add Worcestershire and 3 T Parsley. Taste for seasoning. Adjust. Serve.  Garnish with Parsley.

Groovy Gravy Tips

  • As always, make it your own.  If you do not like heat and spice, completely omit the jalapeño, chile or cayenne.  No biggie.  Depending on who and what I am serving it with, I sometimes leave it out myself!
  • Most recipes use Rotel or canned diced tomatoes instead of fresh tomatoes, so that is always an option if you don’t have fresh on hand.  I prefer to use all fresh, organic local or homegrown ingredients whenever possible.  Just be sure to wash and slice your tomatoes first and spread them out on a paper towel.  Sprinkle with SALT and let them sit for a bit to release excess moisture!  It jacks this gravy up to a whole new level of homemade fresh deliciousness!!!
  • If you want to change up the flavor a bit, try adding some fresh basil or thyme to it…….then if you thin it out a tad more….with a little more white wine, it becomes an AMAZING pasta sauce in the summer.  I’d use a nice Red Wine in the winter to make it more of a ragu type sauce!
  • Making a Good Gravy starts with a Roux.  The secret to Roux is super easy.  Equal Parts of FAT and FLOUR.  You can mix this up in different combinations, but basically use:  FAT = butter, oil, grease etc and FLOUR = white, whole wheat, etc  The standard measurements is 2 T each.
  • If ya wanna rock it out and really blow the socks off guests, I highly recommend to try it, what I like to call, Grandma-Style by replacing the 2 T Butter with….wait for it…..BACON GREASE.  That’s right, I said it…  Bacon. Grease.  The fatty goodness that all our grands and great grands and their great great grands would have used.  It adds a HUGE amount of deep sweet smokey flavor that just can’t be matched.  I’m not saying that this might or might not have been the way that I may or may not have prepared it.  But if you happen to keep it bottled up in a mason jar like some kind of prize, use it NOW!
  • As far as the Heavy Whipping Cream….you’re making a Gravy, not a weight-watchers special.  Now, to keep it Grandma-Style…you gotta use the cream.  If your’e making it for company or for a special occasion…cream. But, if you want to cut some calories and still have it jam packed full of flavor use Whole Milk or Half and Half instead and just 2 TBSP of Cream.  Or try and mix them 50/50. I never like Fat Free ingredients because they are usually jacked up full of other harmful fillers and ingredients.  Just my opinion.

 

Buttermilk Biscuits

Buttermilk Biscuits

 

The next morning there may have been some  Grandma- Style Southern Tomato Gravy leftover.

There may have also been some Sausage Gravy left from breakfast a few days ago.

They might have met each other.

They might have liked it.

They might have fallen in love.

 

Groovy Gravy

Groovy Gravy

Yes.  That might have actually happened.

I’m calling it Groovy Gravy.

And, damn, is it GOOD!!!!

Breakfast is Served!

Breakfast is Served!

Groovy Gravy

Groovy Gravy

 

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Kari

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CHEERS!