Maple-Glazed Tilefish Fillet with Pumpkin
- Allspice6 g16 kcal
- Avocado oil19 ml168 kcal
- Fusilli pasta200 g742 kcal
- Kaffir lime leaf1 bunch16 kcal
- Paprika3 g8 kcal
- Pumpkin94 g32 kcal
- Sea salt3 g0 kcal
- Tilefish fillet199 g191 kcal
- Watercress1 bunch9 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.