Sunday, October 4, 2009

Seared Amberjack w/ Pumpkin Puree

Look, I've never had pumpkin paired with fish either but this turned out pretty well. I like to experiment occationally with unlikely ingredients - combining sweet with spicy flavors to try and form a balanced and complementary dish. The pumpkin puree was seasoned with honey, lime, butter, a little sugar, and then heated adding a little corn starch to thicken. The Amberjack was seasoned with fresh ground sea salt and white pepper, then seared with non-salted butter in a cast iron pan. The fish was finished off in the oven at 200 degrees for about 25 minutes. Lime was then sprinkled over the fish to add an acidic/ sour flavor offsetting the sweet puree. I then seared a wedge of the pumpkin in butter and finished it by roasting along side the fish in the oven. The pumpkin was flavored with cinnamon and a bit of honey after roasting. I steamed Asparagus to go with this but a risotto and spinach salad would have worked out better. If you get really brave, give this a try some time.

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