Långsamt grillad torsk med brunsockerananasglaserad ekollonkål.
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Långsamt grillad torsk med brunsockerananasglaserad ekollonkål.

Det är en sorts asiatisk möter höstsmaker recept. Jag vet att det låter lite konstigt, men det fungerar. Fisken är lite stark och full av en underbar korianderchilisås. Det finns också en aning ingefära, fisksoja, vitlök och allspice i blandningen. MMM.

⏱️65 min
🍽️4 portioner
3.0(102)
🇺🇸 Amerikansk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Preheat the oven to 450 degrees F. Lightly grease a baking sheet with a little olive oil.
  2. 2
    To the baking sheet, add the acorn squash and pineapple in an even layer. Sprinkle the brown sugar and cinnamon evenly over the squash + pineapple. Season with salt + pepper. Disperse the butter all over the squash. Place the pan in the oven and roast for 30 minutes or until the squash is soft (the squash will continue to cook later while the fish roasts too). I like to flip the squash and pineapple halfway through cooking.
  3. 3
    Meanwhile, combine the cilantro, fresno chile, garlic, sesame oil, tomato paste, fish sauce, apple cider vinegar, honey, ginger, sambal oelek and allspice in a bowl.
  4. 4
    When the squash is done roasting, remove it from the oven and reduce the oven temperature to 350 degrees F.
  5. 5
    Make room for the fish on the pan with the squash, placing the fish in the center of the pan. Spoon the cilantro sauce all over the fish and a little on the acorn squash + pineapple too.
  6. 6
    Place the pan back in the oven and continue roasting for 20-30 minutes or until the fish is fully cooked through.
  7. 7
    To serve, sprinkle the pomegranate arils over the fish. Enjoy warm!