Halibut Packets w/ Mushrooms and Polenta & Zu-canoes

Amanda and I were feeling particularly ambitious yesterday and decided to try two new recipes. It turned out to be a solid choice. Both recipes are ridiculously easy and delicious. The zu-canoes are essentially bruschetta with zucchini instead of bread...a light and healthy substitute. First things first, the appetizer:

Zu-canoes

Makes: 4 servings

Time: 25 minutes

Ingredients:

2 medium zucchini

1/2 t salt

1/2 t pepper

1 T EVOO

1 T white-wine vinegar

1 T minced shallot

1 cup quartered grape tomatoes

1/2 cup diced mozzarella cheese

1/4 cup fresh basil, thinly sliced

Directions:

1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off back so each half sits flat (yay presentation!). Scoop out the pulp. Finely chop the pulp and set aside.

2. Place the zucchini halves in microwave-safe dish. Sprinkle with salt and pepper. Cover and microwave on high until tender-crisp, about 3-4 minutes.

3. Whisk oil, vinegar, shallot, and remaining salt and pepper in medium bowl. Add tomatoes, cheese, basil, zucchini pulp; toss to combine.

4. Divide the filling among the zucchini canoes and enjoy!

And now, the main course!

Halibut Packets with Mushrooms and Polenta

*a small side note: we decided to use cod instead of halibut due to how ridiculously expensive halibut was at the store. Also, we weren't feeling adventurous enough to actually use the polenta (and I didn't even know where to look for it at the store), so we completely nixed the polenta, and it turned out fine.

Makes: 4 servings

Time: 45 minutes (15 cooking)

Ingredients:

1 T EVOO

4 slices bacon, chopped

1 cup sliced red onion

4 cloves minced garlic

8 oz sliced mushrooms

1/4 cup white wine, preferably pinot grigio

*1 14-18 oz tube prepared polenta, sliced into 8 rounds

4 5-oz halibut or cod fillets, skinned

salt

pepper

1/4 cup sliced fresh basil

Directions:

1. Preheat oven to 450. Tear off 4 sheets of parchment paper or foil.

2. Heat oil in large skillet over medium-high heat. Add bacon and cook until starting to brown. Add onion and garlic. Cook, stirring occasionally for 2-3 minutes. Stir in mushrooms and cook until beginning to brown (4-7 minutes). Add wine and scrape up any browned bits. Remove from heat.

3. To make packets, place 2 slices of polenta (if you so desire) on sheet. Place fillet on top of polenta and sprinkle with salt and pepper. Divide the mushroom mixture among the packets. Fold packets up and seal with small, tight folds.

4. Place packets on baking sheet and bake until fish is cooked through (~14 minutes).

5. Sprinkle finished product with fresh basil and enjoy!