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Crusted Fish and Ratatouille a la Plancha

Crusted Fish and Ratatouille a la Plancha



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Flat-out grill with this plancha recipe as one of McCormick’s Flavor Forecast 2017 trends

Indulge in big flavor with this recipe inspired by French cuisine. The heat from the plancha grill creates a sear and flavor crust on the outside but leaves the center moist.

Recipe courtesy of McCormick.

Ingredients

For the Basque-Inspired Rub With Espelette Pepper

  • 2 tablespoons piment d'Espelette (Espelette pepper powder)
  • 2 teaspoons Italian seasoning, preferably McCormick Gourmet Organic Italian Seasoning
  • 1 teaspoon onion powder, preferably McCormick Gourmet Onion Powder, California
  • 1/2 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt

For the Crusted Fish and Ratatouille a la Plancha

  • 2 cups diced eggplant (1/2-inch dice)
  • 1 cup red or orange bell pepper (or 1/2 cup each) cut in 1/2-inch dice
  • 1 cup diced white onion (1/2-inch dice)
  • 1/2 cup diced yellow squash (1/2-inch dice)
  • 1/2 cup diced zucchini (1/2-inch dice)
  • 3 tablespoons olive oil, plus additional for brushing plancha
  • 2 tablespoons Basque-Inspired Rub With Espelette Pepper, divided
  • 1/2 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt
  • 1 1/2 cups diced plum tomatoes (1/2 inch dice), divided
  • 6 skinless firm white fish fillets, such as sea bass, cod, or halibut (4 ounces each)
  • 1 tablespoon chopped fresh parsley

Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Peel and devein shrimp and discard shells. Heat oil over high heat in a 12inch to 14inch saute pan. Add garlic and cook until, light golden brown. Add shrimp and, tossing quickly, saute until just cooked through, about 1 to 2 minutes. Add parsley, toss to coat, season aggressively with salt and pepper and serve immediately. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Watch the video: Alain Darroze - Ratatouille rapide à la plancha (August 2022).