Maple-Glazed Tilefish Fillet with Pumpkin
Autor: Andrii M.
- Dynia94 g32 kcal
- Fusilli200 g742 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Olej z awokado19 ml168 kcal
- Papryka słodka mielona3 g8 kcal
- Rukiew wodna1 pęczek9 kcal
- Sól morska3 g0 kcal
- Tilefish199 g191 kcal
- Ziele angielskie6 g16 kcal
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Georgian-inspired comfort food: tender tilefish fillet paired with pumpkin and watercress and fusilli pasta, finished with kaffir lime leaf and a hit of paprika and allspice. 1. Pat the tilefish fillet dry and season with sea salt, paprika and allspice. 2. Heat avocado oil in a heavy pan and sear the tilefish fillet until it develops a deep golden crust, about 12 minutes. 3. Add pumpkin and watercress to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.