Slow-Cooked Whitefish Fillet with Acorn Squash and Sweet Potato
- Acorn squash1 piece160 kcal
- Black cardamom3 g9 kcal
- Galangal127 g102 kcal
- Macaroni66 g245 kcal
- Old Bay seasoning3 g8 kcal
- Rosemary2 sprig5 kcal
- Salt5 g0 kcal
- Sweet potato3 piece335 kcal
- Truffle oil36 ml318 kcal
- Whitefish fillet175 g235 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender whitefish fillet paired with acorn squash and sweet potato and macaroni, finished with galangal and rosemary and a hit of old Bay seasoning and black cardamom. 1. Pat the whitefish fillet dry and season with salt, old Bay seasoning and black cardamom. 2. Heat truffle oil in a heavy pan and sear the whitefish fillet until it develops a deep golden crust, about 19 minutes. 3. Add acorn squash and sweet potato to the pan and cook until just tender, stirring in galangal and rosemary for fragrance. 4. Cook the macaroni separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.