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Johnny Carson's Whitefish's picture
  Zucchini 1 Medium, cut into 1/2 inch cubes
  Carrot 1 , cut 1/2 inch dice
  Green beans 1⁄4 Pound, trimmed and cut into 1 inch pieces
  Whitefish fillet 32 Ounce (4 Piece, 8 Ounce Each)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  File powder 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Dried angel hair pasta 1 Pound
  Ripe tomato 1 , peeled, seeded and diced
  Extra virgin olive oil 2 Tablespoon
  Shredded fresh basil 1⁄2 Cup (8 tbs) (Loosely Packed)

In a large pot of boiling, salted water, cook the zucchini until tender, about 1 minute.
Remove with a slotted spoon and set aside.
Add the carrots and cook in the still-boiling water until tender, 2 to 3 minutes.
Remove with a slotted spoon and set aside.
Finally, add the green beans and cook until tender, 2 to 3 minutes.
Keep the water at a full boil until ready to cook the pasta.
Preheat the broiler and broiling pan.
Season the fish with salt, black pepper, file powder, and cayenne pepper to taste.
Broil 4 to 5 inches away from the source of heat until the fish is lightly browned, firm to the touch, and opaque, 7 to 10 minutes.
Transfer to a platter, remove the skin, and keep warm.
Add the pasta to the pot of boiling water and cook until al dente, according to the package instructions.
Drain well.
Return the drained pasta to the pot, set over moderately high heat.
Add the cooked vegetables, chopped tomato, olive oil, and the basil, then toss until blended and heated through.
Transfer to a large serving platter.
Gently place the fish on top.
Serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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