Zucchini Salad With Black Pepper Peanuts
Zucchini Salad With Black Pepper Peanuts is a hor d'oeuvre that serves 2. One portion of this dish contains
Zucchini Wrapped Fish with homemade Rosemary Oil
Details
- Servings: 4
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- Ingredients for the rosemary oil:
- 10 sprigs (each about 4 inch/10 cm long) fresh rosemary
- One 17-oz./500-ml bottle extra virgin olive oil
- For the fish:
- Four 5- to 6-ounce/160-g skinless black cod filets (sarah’s note: i just used regular cod)
- 3 zucchini (each at least 7 inches/18 cm long), cut lengthwise on a japanese mandolin into 1/16-inch/.2-cm slices (sarah’s note: i used ⅛ inch instead and that worked better for me)
- 4 sprigs (each about 4 inch/10 cm long) fresh rosemary
Instructions
Zucchini Wrapped Fish with homemade Rosemary Oil serves 4 original recipe by Honest Cooking.
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