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Escargot and Pollock over Spinach Noodles

SUBMITTED BY: Victoria M.H.

"Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 2.5 star rating.
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package spinach spaghetti pasta
  • 1/2 cup butter, divided
  • 5 pollock fillets
  • 1 small onion, diced
  • 1 (7 ounce) can escargot, drained
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese for topping

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
  2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
  3. Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2005 by Victoria M.H.
I actually served this to my sister who's n ever had escargot and she liked it very much. I... MORE


 
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Recipe Submitter:

Victoria M.H.
Cooking Level: Expert
Home Town: Oneida, New York, USA
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Nutritional Information
Escargot and Pollock over Spinach Noodles

Servings Per Recipe: 4

Amount Per Serving

Calories: 979

  • Total Fat: 29.1g
  • Cholesterol: 290mg
  • Sodium: 784mg
  • Total Carbs: 95.3g
  •     Dietary Fiber: 12.6g
  • Protein: 81.6g

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