So like I said, I am leaving for a business trip and need to use up the leftover veggies I couldn’t freeze easily, as well as leftovers in general. The night before I made this, I had ordered crab and shrimp stuffed flounder for dinner assuming it would be a regular sized portion. It was not. It was massive. I shared it with my date, and I still had half of it leftover to take home.
I also had a yellow zucchini and a bunch of rainbow chard, as well as some beet and spinach fettucini. So while this isn’t much of a recipe, I wanted to share one more thing before I leave, and illustrate the importance of never wasting food. I sauteed the swiss chard with the leftover fish,some garlic and butter and mixed with the pasta, and served it with the grilled zucchini. Project cleaned out refrigerator, complete!
This looks great – honestly I think I might pick your pasta version over the original (but it’s not like I’d turn either down). I really want to know what the crazy (fried?) squiggly things on the plate next to the fish are, though.
awwww thankies!!! and they are fried zucchini strips!!! one of my favorite things ever. so bad, but so goood!