This is a hearty fall dish that can be made with either halibut or Mahi Mahi served over a flavorful stew of butternut squash, apple, and sweet onion.
It is the perfect balance of the light crunchy texture of the beer battered fish with the buttery sweet broth. This dish will leave you oh so satisfied. 🙂
Butternut Squash Apple Stew
- 4-5 cups butternut squash chopped (about 3/4 of a whole squash)
- 1 medium sweet onion chopped
- 1 gala or macintosh apple chopped
- 14 oz can vegetable broth
- 2 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons granulated sugar
- 1 teaspoon fennel seed
- 4 tablespoons soy sauce
- 2 tablespoons molasses
Drizzle the olive oil into a large pot. Once the olive oil is hot add in the onion. Sprinkle with a pinch of salt and saute for 5-6 minutes until translucent and a light golden brown. Add in the squash and gently stir. Toss in the apple, vegetable broth, fennel seed, and sugar. Stir once more and place a lid over top for 20 minutes. Yummm…
After 20 minutes add in the soy sauce and molasses. Stir and let simmer on a low heat for another 10-15 minutes.
In the meantime pat the fish dry. I cut my fish steaks in half. It’s best to work with smaller pieces when pan frying. Heat up some vegetable oil in a pan.
- 1 cup beer
- 1 cup flour
- 1 egg beaten
- 1 tablespoon sugar
- pinch of salt
Mix together all of these ingredients in a shallow bowl. Dip the fish into the batter. Once the vegetable oil is just starting to smoke add a few pieces of fish to the hot pan.
Flip after 2-3 minutes and cook for another minute. Remove the fish a paper plate or plate lined with paper towel to absorb any excess oil.
Lightly season with salt.
Check on the stew and add in the butter. Spoon out equal parts broth and vegetables into a bowl.
Place a piece of the crispy light fish on top. Spoon the warm broth over it and serve.
The fish is so light it just breaks away into the sweet broth for a crunchy delectable bite. With any leftover stew you can add it to food processor, pour in some heavy cream, and reseason for a creamy festive soup. 🙂
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