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Pistachio Crusted Snapper with Creamy Novo Pumpkin Sauce

Yield: 2 Portions

Ingredients Needed

  • 2 – 4 Oz Fillets of Snapper
  • 1 ½ Tsp Salt
  • 1 ½ Tsp Freshly Cracked Black Pepper
  • ¼ Tsp Roasted Cumin Powder / Geera
  • 1 Tsp of Minced Garlic
  • 1 Tsp of Fine Thyme
  • ½ Cup Pistachio Nuts
  • 2 Tbsp of Vegetable Oil

Method

  • Place fish fillets on a small plate. Add salt, black pepper and cumin on both sides of fish and rub gently to massage seasoning in, followed by the garlic and thyme.
  • Place pistachio nuts into a food processor or coffee grinder and pulse to make coarse crumb pieces.
  • Pour grounded nuts into a flat plate, pick up the fillet and crust the flesh side of fish with nuts by placing into the powdered pistachios. Do this for both fillets.
  • Place a medium sauté pan over high heat. Add the vegetable oil and when hot, place the two fillets nut crust side down into the oil.
  • Cook for 2 ½ minutes on each side, or until fish is cooked all through. Serve Fish fillets on a generous sauce bed of the creamy pumpkin sauce. A great starch accompaniment for this dish would be the Creamy Coconut Scallop Potatoes.

Creamy Pumpkin Sauce

Yield: 16 Oz

Ingredients Needed

  • 8 Oz Frozen Novo Pumpkin / Squash, Peeled
  • 2 ½ Cups Water
  • 1 Tsp Salt
  • ½ Tsp of Black Pepper
  • Dash of Nutmeg and Cinnamon
  • ½ Tsp of Minced Rosemary
  • 2 Oz of Heavy Cream

Method

  • Cut pumpkin into small cubes and place into a small sauce pan with 2 ½ cups of water. Add the salt, black pepper, nutmeg and cinnamon and place on medium heat covered, to simmer until pumpkin is soft and pliable.
  • Strain and reserve 5 oz of the same pumpkin water in which it was boiled in.
  • Pour this water and boiled pumpkin into a blender and add the minced rosemary and heavy cream.
  • Place the top cover of the blender on and pulse for a few seconds, then pulverize until pumpkin is smooth. Taste for flavour and adjust with more salt if desired.
  • Serve this sauce with the Pistachio Crusted Snapper.

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