Grilled Amberjack with Heirloom Squash Romesco
Recipe courtesy of Chef Mike Lata, FIG & The Ordinary (Charleston, SC)
With a sweet and nutty taste, this vine-grown vegetable is full of Vitamin A, C, E, magnesium and potassium. Perfect for casseroles, soups, sauces and vessels for a truly amazing meal, squash should be carved then baked, steamed or roasted to bring out all their delicious flavor. “Romesco is usually considered a summertime condiment, but as we make the transition into fall vegetables, we start to substitute pumpkins and squash for the tomatoes. This sauce is a great pair for grilled fish or vegetables.”
-Chef Mike Lata
4 (4 to 6 oz) filets amberjack
¾ cup olive oil, divided
2 pounds heirloom squash, quartered and seeded
1 onion, peeled and quartered
5 cloves garlic
1 red bell pepper, seeds and stem removed, quartered
4 ounces sourdough bread, cut into 1-inch pieces
¼ cup unsalted roasted almonds
1 tablespoon sherry vinegar
½ tablespoon salt
¼ teaspoon piment d’Espelette
Coarse kosher salt and freshly cracked black pepper
1. Preheat oven to 450F.
2. Place squash cut side up, onion, red bell pepper, and whole garlic cloves on a baking sheet.
3. Drizzle with 2 tablespoons of olive oil and season with salt and freshly cracked black pepper.
4. Roast in preheated oven until vegetables are tender and golden, about 20 minutes. Remove from oven and set aside until cool enough to handle.
5. Meanwhile, drizzle sourdough bread with 2 tablespoons of olive oil. Toast in a skillet over medium heat until golden brown and crunchy.
6. Scoop the flesh of the squash into the bowl of a food processor fitted with the metal blade.
7. Peel the peppers and garlic and remove any tough outer layers of the onion; add to food processor and process until combined.
8. Add almonds, toasted sourdough, sherry vinegar, salt, and piment d’Espelette.
9. Stream in ¼ cup olive oil and process until smooth. Serve atop freshly grilled Amberjack (or your prefered fish)