Sally's Recipe Of The Week:

 

Sally's Recipe of the Week: Hog Snapper with Acorn and Apple Pure

Sally's Recipe of the Week: Hog Snapper with Acorn and Apple Pure

Hog Fish with Acorn Squash and Apple Pure

Ingredients For Fish
Kosher or sea salt
Black pepper
1 and 1/4 pounds of Hog Fish or Snapper fillets
1/3 cup all-purpose flour
6 tablespoons unsalted butter
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley or chives -optional

Ingredients for Pure
2 Acorn squash
2 apples, peeled and diced
4 tsp butter plus 3 TBS unsalted butter divided
2 shallots, chopped
chicken stock
Cinnamon
Nutmeg
Salt and Pepper

 

 

Directions:

Preheat the oven to 350 degrees F.

Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor.

Melt  3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and keep warm.

 Wash the fish fillets and pat dry with a paper towel.  Season the fish fillets to taste with salt and pepper.  Heat a large sauté pan over medium-high heat.  Add three tablespoons of butter to the pan and swirl around until the butter is melted and the foaming subsides. 

Dredge the fish in the flour, shaking off any excess and immediately place in pan.  (Don’t dredge fish and then let them sit for a while makes them mushy.

   Cook the fish for three to four minutes (the underside should be golden-brown), then carefully turn over. Bring the heat down if it is cooking the outside too quickly.  Cook for an additional three to four minutes, then move the fish to a plate and keep warm with a foil tent.

Lower heat and add remaining butter to the pan. Cook until the melted butter turns a light brown.  Add lemon juice and parsley. Cook for a few seconds more. 

Divide the pure evenly on plates, place fish on pure, pour your lemon juice mixture over the top and serve immediately.

 

 

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