Johnny Carson's Whitefish Recipe
Ingredients
| 1 medium zucchini, cut into 1/2-inch cubes | ||
| 1 carrot, cut into 1/2 -inch dice | ||
| 1/4 pound green beans, trimmed and cut into 1-inch pieces | ||
| 4 8-ounce whitefish fillets | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| File powder | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Angel hair pasta | 1 pound, dried | |
| 1 ripe tomato, peeled, seeded, and diced | ||
| Extra virgin olive oil | 2 Tablespoon | |
| 1/2 cup shredded fresh basil, loosely packed | ||
Directions
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.
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.
Chef
