Wild Halibut over Mashed KabochaPrint Recipe
- 1 small Kabocha
- 1 tbsp Organic coconut oil
- 4, 4oz pieces wild caught Halibut
- 4 tbsp capers
- 4 chopped Scallions ( green part only)
- 2 tbsp Organic Extra Virgin Olive Oil
- 1/4 tsp cayenne pepper
- Fresh lemon juice ( from 1/2 lemon)
- Salt & Freshly Ground Pepper
- Hot sauce (optional)
Preheat oven to 350 F
Slice Kabocha top off and discard, then cut in half and de-seed. Place in on a baking sheet and into the oven for 30 min. Reduce oven to 175 F
When cooked, let cool and with a spoon take out all the orange meat and place into an oven proof bowl or dish. Add coconut oil, salt & pepper and use a potato hand masher to mix in the bowl. Place in oven to stay warm while you make the fish
Pat down the each portion fish with a paper towel and season with salt and pepper on both sides.
In a large non stick pan heat up the olive oil on high heat and add the fish. Reduce to medium heat, cook for 4 minutes before turning over and add the scallions and capers and cover for 4 minutes.
Remove cover and sprinkle with cayenne pepper, before reducing to simmer and covering while you plate.
Plate 1/4 of the Kabocha per person and remove the fish from the heat to plate by placing a piece over the squash. Divide scallions and capers evenly amongst plates and squeeze a dash of fresh lemon over dish. Optional to add hot sauce to the side.
Halibut is a flaky white fish that can pretty much accompany anything. What makes this dish memorable is the combo of the spiced Halibut with the crispy fried capers that sits a top a nice little bed of silky sweet Kabocha. Kabocha is one of my favorite winter squashes as not only can the skin be eaten ( in this case only the meaty inside was used) but its plain easy to make. Just pop it into the oven to roast a bit and then it can transform into the easel for all your creations. As I have been doing some research on proper food pairing that aids digestion, one of the groups your not supposed to mix is a protein and a carb or high starchy vegetable. Ding, ding, ding, Kabocha is a low starch cousin of the pumpkin we all know and love.