Tuesday, September 14, 2010

Fishing for the end of summer

As I heartily welcome Fall I also have to bid Summer adieu, during the last part of August I stumbled across some beautiful Amberjack tenderloins in the ice chests at the San Miguel Seafood stand in our local Farmers Market. My mother has extolled the virtues of the purveyors of San Miguel Seafood on our other blog, Fresh from the Heart of Texas, but I can't tell you enough how fabulous these guys are. Every ounce of product that comes from the gentlemen of San Miguel is delicious! So, I gladly took their recommendation, bought the Amberjack and then had to come up with a fantastic way to use it. Towards the end of July my boyfriend was sent to Malaysia for a business trip, three weeks later his homecoming meal was the tasty Amberjack tenderloin :)

Taking advantage of not just the beautiful fish I found but the other delights of our local Farmers Market, butternut squash, peaches, onions, bell peppers and jalapenos to make a great welcome home meal.

AmberJack with Peach Salsa and Butternut Squash Fritters

2 6oz AmberJack tenderloins
1/2 Tsp Cumin
1/2 Tsp Ancho Chile Powder
1/4 Tsp Cayenne Pepper
2 Tsp Coarse Sea Salt
1 Tsp Fresh Ground Black Pepper
3 Tbsp Butter
2 Tbsp Vegetable Oil
Mixed Salad Greens

Butternut Squash Fritters
1 Small Butternut Squash, peeled, shredded and drained
1/4 Cup Flour
1 Small White Onion, diced
Salt & Pepper to taste
Vegetable Oil

Peach Salsa
2 White Flesh Peaches, cubed
1 Blush Peach, cubed
2 Tbsp Cilantro, chopped
1 Small Red Onion, diced
1 Large Jalapeno, seeded, diced
1 Tsp Adobo Chile Powder
1/2 Tsp Coarse Salt
2 Tbsp Fresh Lime Juice

1. Mix all salsa ingredients together, let sit at least 30 minutes ahead of beginning cooking.
2. Prepare fritter mixture.
3. Season fish with all seasonings, melt butter in a large skillet and add oil.
4. Sear the fish on both sides, spooning oil/butter over the side not touching the skillet.
5. After fish is seared, place in oven at 250F for 20 minutes.
6. Once fish is in the oven, heat enough vegetable oil in a large skillet to come up about 1 inch in the skillet. Once the oil is heated and ready, drop rounded fritters into pan (only a few, maybe three max at a time). Cook so that both sides are browned, 3-4 minutes total.

After fritters and fish are done, plate, place fish atop mixed greens and top with salsa.


Reeni said...

What a delicious meal to welcome home your boyfriend! Loving the peach salsa - and butternut fritters? They sound crazy good!

Chef Fresco said...

Yum! Buttersquash fritters?! Oh and the fish looks good too. :)

Dee said...

Those fritters were so wonderful! Lucky Rene!