Quick and easy, this Paleo-friendly fish dinner puts an autumn spin on stir fry featuring rich and butter sablefish (aka black cod) along with butternut squash and a slightly spicy sauce with hints of maple.
Course:
dinner, entree
Cuisine:
Asian, fusion
Keyword:
autum, black cod, butternut squash, fall, fish, maple, sablefish
Servings: 4servings
Ingredients
MARINADE & FISH:
1/3cupreal maple syrup
1/4cupsoy sauce
2tsp.fish sauce
1Tbsp.minced garlic
1Tbsp.minced ginger
2 to 3tsp.Sriracha
1lbapprox. Sablefish filet(s), thawed
STIR FRY
1tablespoonavocado oil
10-ozfrozen butternut squashcubed
1small red onionchopped
1cupsliced mushrooms
1/2cupchopped green onions
1tsp.black sesame seeds
Instructions
In shallow dish, whisk together maple syrup, soy sauce, fish sauce, garlic, ginger and Sriracha.
Remove skin from sablefish filet and then cut into bite-sized pieces, approximately 3/4”.
Place cut fish pieces in marinade, use a spoon to gently stir to coat. Marinate in fridge for 15 to 30 minutes, stirring up once to distribute flavors on all sides. Pour off marinade, but reserve for use later.
Add avocado oil to large skillet or wok and bring to med-high heat. Add frozen squash, and cook for 2 – 3 minutes, using a spatula to turn it once. Don’t over stir, the squash, it will become mushy. Remove from pan and set aside.
Keep skillet on med-high heat and add onion and mushrooms and saute for 1 minute; add fish chunks (drained from marinade) to skillet and continue to cook for approximately 3 to 4 more minutes, until vegetables soften and fish cooked through.
Put reserved marinade in microwave and microwave on high for 1 minute, or until bubbling. Pour into skillet, along with green onions and previously cooked squash, and stir gently until combined. Remove from heat promptly so that maple sugars in sauce don’t burn.
Sprinkle with black sesame seeds and serve with rice, cauliflower rice, noodles or in lettuce cups.