Crispy-Skin Snapper with Curried Spaghetti Squash

Name: Crispy-Skin Snapper with Curried Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 3 pounds Spaghetti Squash, Peeled, Seeded, And Roughly Chopped; 1 whole Shallot (roughly Chopped); 1 piece (1 In. Size) Fresh Ginger, Peeled And Roughly Chopped; 2 cloves Garlic, Roughly Chopped; 2 teaspoons Ground Turmeric; 3/4 teaspoons Ground Coriander; 1 cup Greek Yogurt; 3/4 teaspoons Kosher Salt; 1/4 cups Vegetable Oil; 1/2 whole Red Bell Pepper, Seeded And Diced; 1 whole Shallot, Diced; 1 piece (1 In. Size) Fresh Ginger, Peeled And Diced; 2 cloves Garlic, Minced; 1 whole Lime, Juiced; 2 Tablespoons Chopped Chives; 1/4 cups Vegetable Oil; 4 whole (8 Oz. Size) Red Snapper Fillets; 2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 cups All-purpose Flour; 1 whole Fennel Bulb, Trimmed And Very Thinly Shaved; 8 whole Fennel Fronds, For Garnish

Servings: persons

2 Tablespoons Vegetable Oil
3 pounds Spaghetti Squash, Peeled, Seeded, And Roughly Chopped
1 whole Shallot (roughly Chopped)
1 piece (1 In. Size) Fresh Ginger, Peeled And Roughly Chopped
2 cloves Garlic, Roughly Chopped
2 teaspoons Ground Turmeric
3/4 teaspoons Ground Coriander
1 cup Greek Yogurt
3/4 teaspoons Kosher Salt
1/4 cups Vegetable Oil
1/2 whole Red Bell Pepper, Seeded And Diced
1 whole Shallot, Diced
1 piece (1 In. Size) Fresh Ginger, Peeled And Diced
2 cloves Garlic, Minced
1 whole Lime, Juiced
2 Tablespoons Chopped Chives
1/4 cups Vegetable Oil
4 whole (8 Oz. Size) Red Snapper Fillets
2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/4 cups All-purpose Flour
1 whole Fennel Bulb, Trimmed And Very Thinly Shaved
8 whole Fennel Fronds, For Garnish

1
For the squash puree: Heat the vegetable oil in a large skillet over medium heat.
2
Add the spaghetti squash, shallots, ginger, and garlic and cook for 8 to 10 minutes, until the squash is tender and cooked through.
3
Add the turmeric and coriander and cook for another 2 minutes.
4
Transfer the mixture to a blender with the yogurt and blend until smooth.
5
Season with salt, to taste.
6
For the dahl vierge: Combine the vegetable oil, bell pepper, shallot, ginger, and garlic in a small saucepan over medium-low heat and cook for 2 minutes.
7
Remove from the heat and let it cool slightly.
8
Stir in the lime juice and chives.
9
For the snapper: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
10
Season the snapper on both sides with salt and pepper.
11
Dredge the skin-side of the fish in flour and shake off the excess.
12
Place the fish, skin side down, in the pan and cook for 3 to 4 minutes, until the skin is golden brown and crispy.
13
Transfer the pan to the oven and cook for 6 to 8 minutes, until cooked through.
14
To serve, place a few large spoons full of the spaghetti squash puree on a plate.
15
Top with the snapper and drizzle some dahl vierge around the plate.
16
Garnish with some shaved fennel and fennel fronds.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 3 pounds Spaghetti Squash, Peeled, Seeded, And Roughly Chopped, 1 whole Shallot (roughly Chopped), 1 piece (1 In. Size) Fresh Ginger, Peeled And Roughly Chopped, and more.

Yes, Crispy-Skin Snapper with Curried Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!