Local Fish Of The Day Recipe
Citrus butter, coconut rice, roast squash, black eyed peas & curry
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Ingredients
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Fish
Citrus Butter
Coconut Rice
Roasted Squash
Black Eyed Peas with Curry
Method
Preparing the Fish
- 1
Season the Fish
Rinse the local fish fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
- 2
Making the Citrus Butter
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat.
- 4
Add Citrus and Herbs
Once melted, stir in the lemon juice, orange juice, lemon zest, orange zest, and chopped parsley. Whisk until combined, then remove from heat.
Cooking the Coconut Rice
- 5
Combine Ingredients
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.
- 6
Cook the Rice
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Roasting the Squash
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
- 9
Roast Squash
Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring halfway through.
Preparing Black Eyed Peas with Curry
- 10
Heat Ingredients
In a saucepan, combine the drained black eyed peas, coconut milk, curry powder, and salt.
- 11
Cook the Mixture
Bring to a simmer over medium heat, stirring occasionally, for about 10-15 minutes until heated through and flavors meld together. Stir in chopped cilantro before serving.
