V-Well Solutions: Seared fish with smoked pineapple salsa


¼ onion
2 canned chipotle peppers
3 cloves garlic
Large handful fresh cilantro
28 oz. can whole tomatoes
Juice of 1-2 lemons
3 scallions
salt & pepper, to taste
2 cups diced pineapple

2 large butternut squashes (~8 cups diced)
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoon ground coriander

Salt & pepper, to taste
3 pounds fish
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons ground coriander
salt & pepper, to taste

Drain canned tomatoes, chop bottoms off of the scallions and peel garlic.
Place all ingredients EXCEPT pineapple in a blender and puree until desired consistency.
Fold pineapple into salsa.

Preheat oven to 450 degrees and cover a large backing sheet with aluminum foil.
Peel, seed and chop squash into large cubes (~2 inch sized cubes).
Toss squash with olive oil, chili powder, ground cumin, ground coriander, salt & pepper until evenly coated.

Cook squash
Place squash on baking sheet and cook in oven for 30-40 minutes until easily pierced with a knife, flipping squash once about halfway through the cooking process.

Preheat large pan to medium.
Season fish evenly with chili powder, cumin, coriander, salt & pepper.

Cook fish
When the squash has about 15 minutes left to cook begin cooking your fish.
Add 1 tablespoon of oil to the preheated pan.
Add half the fish and cook for 3 minutes without moving.
Carefully flip the fish and until to cook until cooked through and fish easily flakes with a fork (~135 degrees).
Remove from pan and repeat with remaining oil and fish.

Store & serve.
Store half the salsa, squash and fish for leftovers.
Serve fish topped with salsa along with a side of squash

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