Grilled Redfish / Brussels Sprouts Roasted In Duck Fat / Butternut Squash Purée / Spiced Pepitas / Brown Butter / Pappardelle Recipe
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Ingredients
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Grilled Redfish
Brussels Sprouts Roasted in Duck Fat
Butternut Squash Purée
Spiced Pepitas
Brown Butter
Pappardelle
Method
Grilled Redfish
- 1
Marinate the Fish
In a bowl, combine olive oil, lemon juice, garlic, salt, and black pepper. Add redfish fillets and marinate for 30 minutes.
- 2
Brussels Sprouts Roasted in Duck Fat
- 3
Prepare and Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts in duck fat, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Butternut Squash Purée
- 4
Cook and Purée the Squash
Boil butternut squash in vegetable broth until tender, about 20 minutes. Drain and blend with butter, salt, and pepper until smooth.
Spiced Pepitas
- 5
Brown Butter
- 6
Pappardelle
- 7
Cook the Pappardelle
Boil salted water in a pot. Add pappardelle and cook according to package instructions until al dente. Drain and set aside.
