Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce Recipe

Name: Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 ounces hot Italian sausage, chopped or crumbled; 1/2 cup minced yellow onions; 1 1/2 teaspoons minced garlic; 1 small butternut squash (1 to 1 1/2 pounds), peeled, halved, seeds and fibers removed, and diced; 2 teaspoons light brown sugar; Salt; Freshly ground black pepper; 1/2 cup chicken stock; 2 large zucchini, ends trimmed; 8 (3-ounce) medallions halibut, grouper or other firm mild fish, trimmed to measure eachabout 1 1/2 to 2 inches square; 1 large egg, beaten with 1 tablespoon water to make an egg wash; 2 tablespoons unsalted butter; Pinot Noir Butter Sauce, recipe follows; Zucchini blossoms, garnish; Chopped chives, garnish; 2 tablespoons finely minced shallots; 1/2 cup pinot noir, or other dry red wine; 1 teaspoon black peppercorns; 2 sticks cold unsalted butter, cut into pieces; Salt

Servings: persons

3 tablespoons olive oil
4 ounces hot Italian sausage, chopped or crumbled
1/2 cup minced yellow onions
1 1/2 teaspoons minced garlic
1 small butternut squash (1 to 1 1/2 pounds), peeled, halved, seeds and fibers removed, and diced
2 teaspoons light brown sugar
Salt
Freshly ground black pepper
1/2 cup chicken stock
2 large zucchini, ends trimmed
8 (3-ounce) medallions halibut, grouper or other firm mild fish, trimmed to measure eachabout 1 1/2 to 2 inches square
1 large egg, beaten with 1 tablespoon water to make an egg wash
2 tablespoons unsalted butter
Pinot Noir Butter Sauce, recipe follows
Zucchini blossoms, garnish
Chopped chives, garnish
2 tablespoons finely minced shallots
1/2 cup pinot noir, or other dry red wine
1 teaspoon black peppercorns
2 sticks cold unsalted butter, cut into pieces
Salt

1
In a large saute pan, heat 1 tablespoon of the oil over medium-high heat.
2
Add the sausage and stir to break up into pieces.
3
Cook until browned, 3 to 4 minutes.
4
Add the onions and garlic and cook, stirring, until soft, 3 minutes.
5
Add the squash and cook, stirring, until golden brown, 5 to 6 minutes.
6
Add the sugar, salt, pepper, and chicken stock, and stir.
7
Cover and cook over medium heat until the squash is tender, 5 to 6 minutes.
8
Uncover, stir, and cook until the liquid is absorbed, 2 to 3 minutes.
9
Remove from the heat, adjust seasoning, to taste, and cover to keep warm until ready to serve.
10
Preheat the oven to 400 degrees F.
11
Using a mandolin or other slicing machine, cut the zucchini lengthwise into long ribbons, about 1/8-inch thick.
12
On a work surface, overlap 2 long zucchini ribbons to form a cross.
13
In the center of the cross, place 1 halibut medallion and season lightly with salt and pepper.
14
Brush a small amount of egg wash on each zucchini strip and fold alternately over the fish to form a tight package.
15
Lightly salt and pepper.
16
Repeat with the remaining ingredients.
17
In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat.
18
Add the fish packages, folded side down, and sear for 2 to 3 minutes.
19
Add the butter, turn the fish and place in the oven until cooked through and tops are golden, 5 minutes.
20
Remove from the oven.
21
To serve, spoon the squash hash in the center of 4 plates.
22
Top each portion with 2 fish packages and nap with the Pinot Noir Butter Sauce.
23
Garnish each plate with zucchini blossoms and sprinkle with chopped chives.
24
Serve immediately.
25
In a medium saucepan, combine the shallots, wine and peppercorns and bring to a boil.
26
Reduce the heat to medium-low and simmer until reduced in volume by half, about 2 minutes.
27
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
28
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
29
Strain into a clean container and use immediately.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 ounces hot Italian sausage, chopped or crumbled, 1/2 cup minced yellow onions, 1 1/2 teaspoons minced garlic, and more.

Yes, Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce falls under the Seafood 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.

Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce

How did you like this recipe?

Frequently Asked Questions