Good Morning America Recipes

Emeril's Sauteed Halibut With Zucchini 'Pasta'

Emeril Lagasse's Low Carb Dinner

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Love pasta but you're on a low-carb diet? Try chef Emeril Lagasse's recipe for Sautéed Halibut with Zucchini 'Pasta,' Tomatoes and Herbs.

There is no actual pasta in the recipe — but you might just be fooled when you look at it.The zucchini is cut to resemble pasta.


  • 2 pounds medium zucchini (about 4), ends trimmed
  • 12 ounces halibut, cut into 1-inch cubes
  • Emeril's Original Essence (available in stores or make your own)
  • 1 tablespoon olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic, minced
  • 1 teaspoon red pepper flakes
  • Pinch lemon zest, finely grated
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon dry white wine
  • 3/4 cup shrimp stock
  • 1 cup tomatoes, chopped, peeled and seeded
  • 2 tablespoons pine nuts, lightly toasted
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup Parmigiano-Reggiano (freshly grated), garnish
  • Cooking Directions

    Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.

    Season the halibut lightly on both sides with Emeril's Essence.

    In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.

    In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.

    Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately.

    282 Calories Per Serving 11 Grams of Carbohydrates Per Serving

    Recipe courtesy of Emeril Lagasse, © 2004.

    Recipe Summary

    Main Ingredients: zucchini, garlic, shrimp stock

    Course: Dinner, Lunch, Main Course

    More Info: Low Carb

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