Ingredients
- Vegetables:
- 1 zucchin
- 1 lemon and 1 lime, quartered
- 1 yellow squash (reserve 1 quarter of each for the fish)
- 1 medium red onion
- 1/4 cup peanut oil
- 1 medium green pepper
- 2 tablespoons chopped garlic
- 2 carrots
- 1 1/2 tablespoons chopped fresh basil
- 2 ribs celery
- 2 teaspoons chopped fresh cilantro
- 1/2 cup mushrooms (mixed varieties, salt and pepper to taste such as shiitake, chantrelle, etc.)
- Sauce:
- 1 ½ cups orange juice
- 1/2 cup cornstarch
- 1/3 cup lite soy sauce
- 1/3 cup cold water
- Fish:
- 4 6 or 8-ounce trout fillets
- 1/2 cup corn starch
- (Freshwater Farms of Ohio)
- 1/3 cup cold water
- 1 cup corn flake crumbs
- 1/4 cup peanut oil
- 2/3 cup coconut (flaked)
- salt and pepper to taste
- 4 ounces spinach garlic/basil
- 1 quart water
- fettuccine (Rossi Pasta)
- 1 bunch fresh cilantro to garnish
- 4 ounces red pepper (1/2 chopped)
Instructions
Make the sauce. Add orange juice and soy sauce together, and bring to a boil. Mix the cornstarch and cold water and add to juice mixture, stirring constantly until thickened. When the sauce turns clearish, remove from heat and set aside. Cut zucchini and squash into 1/4-inch slices, and then in half again. Cut celery and carrots on the diagonal in 1 1/4-inch slices. Cut onion and green pepper into 1/4-inch slices and then cut in half again. Wash and cut mushrooms into quarters. Quarter lemons and limes. Bring 1 1/2 quarts water to a boil and add both pastas. Cook for 6 minutes, stirring well, then drain well. Set the pasta aside and cover to keep warm. Pour peanut oil into a large sauté pan and heat. When hot, add the chopped garlic and basil, along with the carrots and celery and sauté for 1 minute. Next add the red onion and the green pepper, cooking for one more minute. Then, add the zucchini, squash, and mushrooms, and cook one minute more. Finally, pour in 1 cup of the orange sauce, stirring well and add the cooked pasta and 2 tablespoons chopped cilantro. Squeeze three of the lemon quarters and three of the lime quarters into the pan, then drop in the fruit. Pour the mixture out onto a warm serving platter and place in a warm oven.