This new food venture was easy, elegant and delectable: Spice Crusted Tilapia with Warm Kabocha Salad. I have used the pan-searing method to cook fish before, but have never attempted to create a crust. I have also never tried Kabocha squash but was dying to so that was also a bit of a new food venture for me. For the coating, I chose an array of spices, including cinnamon to give the fish lots of flavor without being too overwhelming, and combined it with panko and finely chopped pistachios for added crunch and crust texture. I found that it was extremely important to pat the fish dry with paper towel before adding the topping, and make sure to firmly press the mixture on to the fish. When the pan is heated, the crust side is placed down first, and it was essential to pay attention to the fish at this point to make sure the topping becomes brown without burning. It was a nice mixture for the bland fish and the texture was incredible. It was crunchy without being tough or flakey, it was essentially an accent to the fish.
I was excited to try Kobacha. I have read and heard about it, so when I saw it in the grocery store it magically found its way into my cart. I love butternut and acorn squash, and was expecting it to be very similar to those varieties. Much to my surprise and delight it was very different and after contemplating the flavor sensation I was experiencing, I decided it had a similar taste to PUMPKIN! I roasted it with the skin on, it was tender, delightful and even better cold the next day. I will definitely be making this stuff again, I could easily have eaten the entire squash in one sitting.
What is your favorite fish and cooking method?