Cod and Acorn Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish is so unique as it using delicious acorn squash as a bowl for a tasty coconut cream sauce over pan fried cod... As yummy as it is beautiful!
Ingredients
  • 4 (6 oz) cod fillets, bones and skin removed
  • 2 acorn squash, halved with seeds removed
  • 1 large shallot, diced (about ¼ c)
  • ½ t cumin
  • ½ t red pepper flakes
  • 3 cloves minced garlic
  • 8 oz coconut milk include cream
  • 6 T pasture butter
  • 1 T olive oil
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400F
  2. Prepare acorn squash buy placing 1 T butter inside each half and sprinkling with salt and pepper. Place in oven for 45 minutes.
  3. The last 15 minutes squash is cooking, start preparing fish.
  4. Heat olive oil over medium heat.
  5. Add red pepper flakes and minced garlic to pan and cook 2 minutes. Stir frequently.
  6. Season fish with sea salt, pepper and cumin, and add to pan.
  7. Cook for 3-4 minutes and flip. Meat should flake easy.
  8. Remove fish from pan and set aside. Try to leave garlic and red pepper flakes.
  9. In same skillet add 2 T butter and shallot.
  10. Cook for 4-5 minutes over medium heat or until shallot begins to soften.
  11. Reduce heat to low simmer and add coconut.
  12. Stir well and allow to simmer for 2 minutes.
  13. Remove acorn squash and top with cooked fish. Drizzle with coconut sauce and serve.
Recipe by Marpe at https://www.marpewellness.com/recipes/cod-acorn-squash/