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

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

Erica Dinho
5 from 24 votes
Course Main Course
Cuisine Colombian
Servings 2 servings

Ingredients
 

  • 2 shallots finely chopped
  • 2 tablespoons of butter
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 cup of portobello mushrooms sliced
  • ½ teaspoon of ground thyme
  • ½ cup butternut squash cooked
  • 1 cup of coconut milk
  • ½ cup parmesan cheese
  • Pumpkin seeds for garnish

For the Fish

  • 2 5 to 6 ounce pieces skinless cod fillet
  • Salt and black pepper
  • ¼ teaspoon of ground cumin
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves, minced

For the Squash:

  • 2 acorn squash, about 1 pound each
  • Salt and fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup brown sugar

Instructions
 

  • To roast the squash: Preheat the oven to 375 degrees F.
  • Cut the squash in half and scrape out the seeds with a spoon.
  • 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.
  • 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 sautué, turning over once, until browned, just cooked through, 6 to 8 minutes total.
  • 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.
  • 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.
  • To 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.
Keyword seafood
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