Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

5 Star Makeover is a cooking group of 23 food bloggers, sharing ideas and creating gourmet makeovers of ingredients or classic dishes! The group is hosted by Lazaro, of Lazaro Cooks, and Natasha, of 5 Star Foodie.

This group, of which I am a part, comes together once a month to try something new in the kitchen! Each month we have a different challenge where we have to create a dish using an ingredient or theme assigned. I only joined the group this month and I am very excited about it. All I can say is it’s going to be a lot of fun! The challenges are always due at the end of the month, and this month the theme is squash, so look forward to many great squash dishes.

Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

One of my favorite ways to cook squash is to oven roast it. It doesn’t require a whole lot of effort and it always turns out delicious. But since this is a 5 star makeover, I decided to top my roasted acorn squash with a piece of beautiful cod fish and a coconut-squash sauce. Then I added some parmesan cheese, returned it to the oven, sprinkled on some pumpkin seeds for crunch, and the result was fantastic. I love the combination of spicy and sweet.

To see the other bloggers’ 5 Star makeover’s, simply visit one of the links below on Friday. Buen provecho!

Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

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Ingredients

(2 servings)

  • For the Squash:
  • 2 acorn squash, about 1 pound each
  • Salt and fresh ground black pepper
  • 1/4 cup of olive oil
  • 1/4 cup of brown sugar
  • For the Fish:
  • Two 5 to 6 ounce pieces skinless cod fillet
  • Salt and black pepper
  • 1/4 teaspoon of ground cumin
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of red pepper flakes
  • 2 garlic cloves, minced
  • For the Sauce:
  • 2 shallots, finely chopped
  • 2 tablespoons of butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup of portobello mushrooms, sliced
  • 1/2 teaspoon of ground thyme
  • 1/2 cup butternut squash, cooked
  • 1 cup of coconut milk
  • 1/2 cup parmesan cheese
  • Pumpkin seeds for garnish

Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

Directions

  1. To roast the squash: Preheat the oven to 375 degrees F.
  2. Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

  3. Cut the squash in half and scrape out the seeds with a spoon.
  4. Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

  5. Set the squash halves on a baking sheet, cut sides up, and sprinkle with salt and pepper. Drizzle with olive oil and sprinkle the brown sugar on top. Bake until tender abut 45 minutes.
  6. Cook fish and sauce while squash finishes roasting: Pat fish dry and sprinkle with cumin, salt and pepper. Heat butter and oil in a sauce pan over medium heat, add the red pepper flakes, garlic and cook for 2 minutes. Add the fish and sauté, turning over once, until browned, just cooked through, 6 to 8 minutes total.
  7. Transfer the fish to a plate and set aside. To make the sauce In the same pan heat the butter over medium heat. Add shallots, garlic, salt, pepper and thyme and cook 4 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes, or until soft, stirring occasionally.
  8. Place the coconut milk and butternut squash in the blender and blend until smooth. Add the coconut milk-squash mixture to the pan, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, stirring constantly with a wooden spoon, about 5 minutes.
  9. o serve: Place one the fillets on top of the roasted squash halves, drizzle the sauce over top and sprinkle with parmesan cheese. Place in the oven for about 5 minutes or until the cheese is melted.
  10. Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash

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Comments

  1. Norma-Platanos, Mangoes and Me! says

    Erica you really came in and wowed us with four fist challenge. Everything looks fantastic and that first picture is just perfect…..

  2. says

    Such a beautiful dish, Erica! I love that you paired fish with squash — I’ve never done that but I bet they’re wonderful together! And that sauce sounds incredibly flavorful!

  3. says

    I am loving this season for the bountiful pumpkins. Lovely recipe with cod. I have never thought about combining fish with these squash. Yummy recipe.

  4. says

    Your coconut-squash sauce sounds amazing, such terrific flavors! And I love that you served the cod on top of roasted acorn squash, very pretty. Very excited to have you as part of the group!!!

  5. Anonymous says

    Just made this. OH. MY. GOD. DELICIOUS. Fanciest-looking dish I’ve ever prepared, and possibly the best tasting. Thanks very much for a great recipe!

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