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Kitchen Notebook

November 30, 2015

Pan Fried Redfish with Melted Leeks and Squash Purée

45 Mins

Prep Time:  45 minutes

Serves:  2

Ingredients:

  • 12 ounces Acadian Redfish (or any white fish), defrosted
  • 1 Leek, split in half and rinsed thoroughly, sliced thinly
  • 2 cups Kabocha, Butternut, or Acorn Squash, peeled and deseeded, flesh cut into 1/2'' chunks
  • 1/2 tsp Ginger, grated
  • 3 Tbsp. Cooking Oil, divided
  • 1 cup Chicken or Vegetable broth
  • 1 Tbsp. Butter
  • Salt & Pepper
Preheat oven to 375 degrees. Toss the squash in 1 Tbsp. oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer to a sheet tray and roast until completely tender, about 30 minutes. Purée in a blender with the broth and grated ginger until smooth and set aside. In a large sauté pan over medium flame, heat 1 Tbsp. oil. Add the leeks and season with salt, stirring frequently. Reduce heat to low and continue stirring every now and then until leeks are cooked through and "melted", about 30 minutes. Stir in 1 Tbsp. butter just before serving. For the fish, cut 2 very shallow slits across the skin of each fillet and season with a pinch of salt. When the leeks are 10 minutes from being done, heat 1 Tbsp. oil in a large sauté pan until very hot. Add the Redfish fillets, skin side down, and cook until browned and crisp, about 6 minutes. You'll know they're ready to flip when they easily slide with a shake of the pan. Flip and continue cooking another 2 minutes. Serve alongside the squash purée and "melted" leeks.

45 Mins acorn Butternut Dinner Fish Kabocha Leeks Redfish Squash Winter

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45 Mins acorn Butternut Dinner Fish Kabocha Leeks Redfish Squash Winter


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