Description
Spicy curried spaghetti squash purée served with crispy-skin red snapper, shaved fennel and dahl vierge.
Ingredients
- FOR THE SQUASH PUREE:
- 2 Tablespoons Vegetable Oil
- 3 pounds Spaghetti Squash, Peeled, Seeded, And Roughly Chopped
- 1 whole Shallot, Roughly Chopped
- 1 piece (1 In. Size) Fresh Ginger, Peeled And Roughly Chopped
- 2 cloves Garlic, Roughly Chopped
- 2 teaspoons Ground Turmeric
- ¾ teaspoons Ground Coriander
- 1 cup Greek Yogurt
- ¾ teaspoons Kosher Salt
- FOR THE DAHL VIERGE:
- ¼ cups Vegetable Oil
- ½ whole Red Bell Pepper, Seeded And Diced
- 1 whole Shallot, Diced
- 1 piece (1 In. Size) Fresh Ginger, Peeled And Diced
- 2 cloves Garlic, Minced
- 1 whole Lime, Juiced
- 2 Tablespoons Chopped Chives
- FOR THE SNAPPER:
- ¼ cups Vegetable Oil
- 4 whole (8 Oz. Size) Red Snapper Fillets
- 2 teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- ¼ cups All-purpose Flour
- 1 whole Fennel Bulb, Trimmed And Very Thinly Shaved
- 8 whole Fennel Fronds, For Garnish
Preparation
For the squash puree:
Heat the vegetable oil in a large skillet over medium heat. Add the spaghetti squash, shallots, ginger, and garlic and cook for 8 to 10 minutes, until the squash is tender and cooked through. Add the turmeric and coriander and cook for another 2 minutes. Transfer the mixture to a blender with the yogurt and blend until smooth. Season with salt, to taste.
For the dahl vierge:
Combine the vegetable oil, bell pepper, shallot, ginger, and garlic in a small saucepan over medium-low heat and cook for 2 minutes. Remove from the heat and let it cool slightly. Stir in the lime juice and chives.
For the snapper:
Preheat the oven to 400°F. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Season the snapper on both sides with salt and pepper. Dredge the skin-side of the fish in flour and shake off the excess. Place the fish, skin side down, in the pan and cook for 3 to 4 minutes, until the skin is golden brown and crispy. Transfer the pan to the oven and cook for 6 to 8 minutes, until cooked through.
To serve, place a few large spoons full of the spaghetti squash purée on a plate. Top with the snapper and drizzle some dahl vierge around the plate. Garnish with some shaved fennel and fennel fronds.
