Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 4 ounces hot Italian sausage , chopped or crumbled

  3. 1/2 cup minced yellow onions

  4. 1 1/2 teaspoons minced garlic

  5. 1 small butternut squash (1 to 1 1/2 pounds), peeled, halved, seeds and fibers removed, and diced

  6. 2 teaspoons light brown sugar

  7. Freshly ground black pepper

  8. 1/2 cup chicken stock

  9. 2 large zucchini, ends trimmed

  10. 8 (3-ounce) medallions halibut , grouper or other firm mild fish, trimmed to measure eachabout 1 1/2 to 2 inches square

  11. 1 large egg, beaten with

  12. 1 tablespoon water to make an egg wash

  13. 2 tablespoons unsalted butter

  14. Pinot Noir Butter Sauce, recipe follows

  15. Zucchini blossoms, garnish

  16. Chopped chives , garnish

  17. 2 tablespoons finely minced shallots

  18. 1/2 cup pinot noir , or other dry red wine

  19. 1 teaspoon black peppercorns

  20. 2 sticks cold unsalted butter , cut into pieces

  21. Salt

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and stir to break up into pieces. Cook until browned, 3 to 4 minutes. Add the onions and garlic and cook, stirring, until soft, 3 minutes. Add the squash and cook, stirring, until golden brown, 5 to 6 minutes. Add the sugar, salt, pepper, and chicken stock, and stir. Cover and cook over medium heat until the squash is tender, 5 to 6 minutes. Uncover, stir, and cook until the liquid is absorbed, 2 to 3 minutes. Remove from the heat, adjust seasoning, to taste, and cover to keep warm until ready to serve.

  2. Preheat the oven to 400 degrees F.

  3. Using a mandolin or other slicing machine, cut the zucchini lengthwise into long ribbons, about 1/8-inch thick. On a work surface, overlap 2 long zucchini ribbons to form a cross. In the center of the cross, place 1 halibut medallion and season lightly with salt and pepper. Brush a small amount of egg wash on each zucchini strip and fold alternately over the fish to form a tight package. Lightly salt and pepper. Repeat with the remaining ingredients.

  4. In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish packages, folded side down, and sear for 2 to 3 minutes. Add the butter, turn the fish and place in the oven until cooked through and tops are golden, 5 minutes. Remove from the oven.

  5. To serve, spoon the squash hash in the center of 4 plates. Top each portion with 2 fish packages and nap with the Pinot Noir Butter Sauce. Garnish each plate with zucchini blossoms and sprinkle with chopped chives. Serve immediately.

  6. In a medium saucepan , combine the shallots, wine and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 2 minutes. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. 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.

  7. Strain into a clean container and use immediately.

  8. Yield: 1 cup


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