RED SNAPPER WITH ACORN SQUASH, SAVOY CABBAGE AND CREAMY SAUCE

Red Snapper With Acorn Squash, Savoy Cabbage and Creamy Sauce image

Make and share this Red Snapper With Acorn Squash, Savoy Cabbage and Creamy Sauce recipe from Food.com.

Provided by Chuck Hughes

Categories Sauces

Time 1h45m

Yield 1 serving(s)

Number Of Ingredients 19

Ingredients

2 cups pumpkin seeds
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
12 tablespoons unsalted butter, diced
6 fresh sage leaves
3 garlic cloves, sliced
2 1/2 lbs acorn squash, halved, seeds removed, peeled and diced
sea salt & freshly ground black pepper
1 quart chicken stock, or as needed
2 tablespoons extra virgin olive oil
1 (8 ounce) skin-on red snapper fillets, scored
sea salt & freshly ground black pepper
2 1/2 tablespoons unsalted butter
2 ounces acorn squash, peeled, seeded, cut into 1/2-inch cubes and blanched
2 ounces savoy cabbage, cut into 1/2-inch squares and blanched
1/4 ounce pea shoots
1 drizzle pumpkin seed oil

Steps:

For the spiced pumpkin seeds:.
Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container.
For the squash sauce:.
Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve.
For the fish and vegetables:.
Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm.
In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper.
Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.

Nutrition Facts : Calories 4366.2, Fat 344.2, SaturatedFat 137, Cholesterol 577.9, Sodium 5085.9, Carbohydrate 194.1, Fiber 35.9, Sugar 20.4, Protein 175.2