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Spiralizer 2.0 Cookbook Hardcover – June 7, 2016
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About the Author
Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
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Halibut & Summer Vegetables in Parchment
2 zucchini, ends trimmed
1 lemon, ends trimmed, plus juice of 1 lemon
2 cups cherry tomatoes, halved
Kosher salt and freshly ground pepper
4 halibut fillets, 6–8 oz each
1⁄4 cup pine nuts, toasted
Extra-virgin olive oil, for drizzling
1⁄4 cup fresh basil leaves, for garnish
Preheat the oven to 400°F.
Spiralize the zucchini using the Fine Shredder Blade, stopping to cut the strands every 3–4 rotations. Spiralize the lemon using the Straight Blade.
In a bowl, toss together the zucchini, tomatoes, and lemon juice and season with salt and pepper. Sprinkle both sides of each halibut fillet with a pinch of salt and a grinding of pepper.
Cut 4 sheets of parchment paper, each 12 by 16 inches, and lay them on a work surface. Bring the short sides of each sheet together, fold the sheet in half, and crease, then open it flat. For each packet, spoon one-fourth of the zucchini mixture on one side of the crease and top with a halibut fillet. Place a few lemon spirals and one-fourth of the pine nuts on the fish, then drizzle lightly with oil.
Bring the uncovered side of the parchment over the fish and, starting at one end of the crease, fold the edges together to create a sealed packet. Place the packets on a baking sheet. Roast until the fish is just cooked through, 10–12 minutes. Carefully open the packets, garnish with basil, and serve warm. Alternatively, allow guests to open their own packets and pass the basil at the table.