Brown Butter Halibut over Maple Chai Delicata Squash

I normally don’t like posting recipes I haven’t tested more than once. I know we live in a world now where content is key and we’re all supposed to post a ton of it. But when it comes to my recipes, I’ve always been very quality over quantity kind of gal. While I may be slow as a turtle to get recipes posted, the good news is, the recipes you do see have been tested and I will never post one that’s not knock your socks off delicious! Luckily, sometimes a recipe turns out perfectly the first time - this is one of them so I’m sharing it! 8 ingredients, under 30 minutes, and restaurant quality delicious! When I made this the other night, Tres’ reaction was, “This is one of the best dishes you’ve created in awhile.” 

2 servings 

1 delicata squash - cut in half lengthwise, seeds removed, sliced 1/4 inch 

1 tablespoon olive oil 

1 tablespoon maple syrup

1/2 teaspoon chai seasoning 

Kosher salt and freshly cracked pepper 

3 tablespoons butter 

2 Halibut filets 

Heat your oven to 400 degrees. On a baking pan, toss the squash together with the olive oil, maple syrup, chai, and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast for 12 to 15 minutes or until tender and golden. 

While the squash is cooking, heat the butter in a pan over medium heat and let sit without moving until it starts to get slightly golden. Increase the heat to high and wait for the butter to start smoking - don’t be alarmed if it starts to get really dark, it won’t burn once the fish hits the pan. Once smoking, add the fish and cook for 2 to 3 minutes on each side or until cooked through and flaky. Plate the squash, top with the fish, and drizzle brown butter over the entire dish. 

Lemon Herb Branzino over Wine Balsamic Collards

Branzino has easily become my favorite fish. I had it a bazillion times in Italy, a bazillion more at Italian restaurants, and now I make it at home regularly. It's delicious whole, but for this recipe I have the fishmonger at Whole Foods filet it for me. Y'all... It's to die for, and the collards put a little southern spin on it. Italy, meet Mississippi! Mississippi, meet Italy! 

Grocery list (4 people):  

• 1 tbsp olive oil, plus more for brushing

• 6 garlic cloves - minced

• 1/2 tsp red pepper flake

• 3 bunches collards - stems removed, sliced into thin strips

• Kosher salt

• Pepper

• 1 cup white wine

• 1/4 cup balsamic vinegar

• 1 1/2 tbsp maple syrup

• 1/4 cup good quality, fruity extra virgin olive oil

• Lemon - zested and sliced

• 1/2 tsp oregano

• 1 tsp thyme - minced

• 8 Branzino filets (from 4 fish)

Directions:  

1. Heat olive oil in a large saute pan. Add garlic and red pepper flake and cook for one minute. Add the collards with about 2 tsp of salt and 1 tsp pepper. Cook until slightly wilted. Pour in the wine, balsamic, and maple syrup. Bring to a boil then simmer and cover. Let cook for 20 minutes or until liquid is absorbed and collards are tender. Taste and add more salt if needed. 

2. Preheat oven to 425 and heat an ovenproof saute pan over high heat. In a small bowl, mix together the extra virgin olive oil, lemon zest, oregano, and thyme. Set aside. 

3. Brush filets well with olive oil on both sides and sprinkle with salt and pepper. When the pan is smoking, add filets skin side down. Cook for 90 seconds, top fish with lemon slices, and transfer to the oven. Cook for 8 to 10 minutes or until fish is cooked through. 

4. Plate by laying down a bed of collards. Place the fish on top and spoon the lemon herb oil over the fish.  

 CHEERS TO HAPPY EATING!!! 

Roasted Red Snapper w/ White Balsamic Tomatoes

Every year Tres and I take a trip to Destin with friends. Because we all stay on the same condo, one night becomes a big cook-fest. I plan a menu of fresh gulf fish paired with delicious produce and have some girlfriends come over to help me cook. This year I made this snapper, and it was a huge hit! 

WATCH FULL VIDEO HERE!!!

Grocery list: 

• 4 (4-6 oz) snapper filets

• Kosher salt

• Pepper

• 2 lbs plum tomatoes - chopped

• 2 cups basil - chopped, plus extra for garnish

• 1/4 cup white balsamic reduction

• 3 garlic cloves - minced

• 1/2 tsp red pepper flake

• 1/2 cup white wine

• 1/4 cup good quality extra virgin olive oil, plus more for drizzling

Directions: 

1. Heat oven to 400 degrees. Place each snapper filet on a large piece of aluminum foil. Season both sides with salt and pepper. Fold the sides of the foil up to make a shallow bowl around each filet. Place on a baking sheet. 

2. In a large bowl, combine the tomatoes, basil, balsamic reduction, garlic, red pepper flake, 1 tsp salt, and ½ tsp pepper. Mix together, taste, and add extra salt and pepper if needed. Spoon the tomato mixture over each filet, completely covering the fish. Add about 2 tbsp of white wine and drizzle 1 tbsp extra virgin olive oil to each filet. Fold the sides of the foil up to close, making a package but leaving a small opening in the top.

3. Roast fish for 15-20 minutes or until cooked through. Serve each filet on a plate with the tomato mixture and juices on top. Top each piece with extra basil and a drizzle of olive oil.

CHEERS TO HAPPY EATING!!!