Tonight's special: Kabocha Coulis with Fish

In college, a smitten boy decided to make me dinner one night. When I showed up to the dorm kitchen this delicious dish was waiting for me. While those college days are behind me, this dish still stays in my memory as a blend of flavors I love. Tonight I will make it for the man I am smitten with... enjoy!  

Ingredients

4 pieces boned, skinned halibut or other firm fish

1 tbsp olive oil

salt and pepper

6 oz fresh portabella mushroom

1 tbsp minced garlic

1/2 cup veggie broth

1/2 c tomato sauce

1 c frozen shelled soybeans

2 tbsps sliced chives or onions

2 tbsps chopped fresh basil leaves

To make: Rinse fish, pat dry.  Coat with 2 tbsp olive oil, sprinkle slightly with salt and pepper.   Set oven safe pan on high heat.   When hot place fish in and cook 2-3 minutes (until bottom browned).

Transfer fish pan to 350' oven and bake 7-9 minutes.

Meanwhile rinse mushrooms -cut into chunks.

In 8-10 inch non-stick frying pan over medium heat.  stir mushrooms, garlic in small amount oil(~5 min)

Add broth, tomato sauce and soy beans, simmer~5 min.   Stir in chives-add salt and pepper to taste.

Kabocha Coulis

Ingredients:

1 1/2 lbs butternut squash

     (For ease I use a carton of frozen squash found in any grocery frozen section)

1 onion peeled and chopped

1 tbsp fresh ginger

1 tsp olive oil

3/4 tsp ground cumin

3/4 tsp curry powder

 1 3/4-2 c veggie broth

salt and pepper

To make: Remove seeds from squash, remove peel-cut into 1 inch chunks (~4 cups) (or defrost frozen)

In non-stick pan over medium heat.  Stir onion and ginger in olive oil until onion is limp (8-10 minutes).  Add cumin and curry powder.  Add 1 3/4 c broth and squash.   Reduce heat and simmer until squash is tender (18-20 min). In blender, whirl squash mixture until smooth (If using frozen will already be smooth).   Add salt and pepper to taste.