Baked Grouper with Pumpkin Pesto

4 Panamei All-Natural Grouper Fillets
1 ¾ lb peeled and seeded pumpkin or butternut squash or a combination of both, cut into ¾ of an inch chunk
½ Tsp sea salt
6 Tbsp olive oil
3 medium onions, roughly chopped
1 red pepper, seeded and cut into 1/3-inch chunks
2 garlic cloves, thinly sliced
4 bay leaves, preferably fresh
1 ½ Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
A few grates of nutmeg
½ tsp ground cumin
12 Tbsp of tomato sauce
2 Tsp red wine vinegar & a pinch of sugar mixed with 4 Tbsp water
2 Tbsp pine nuts lightly toasted

Sprinkle the pumpkin with salt and set aside.

In a large, deep frying pan, heat the olive oil over medium heat. Add the onions, a pinch of salt and stir until the onions are soft and light brown.

Add the red pepper and sautée for 10 minutes. Add the garlic, bay leaves, rosemary and cook for another 2 minutes. Add the pumpkin and reduce the heat. Sautée for about 20 minutes or until the pumpkin is soft. Add the oregano, nutmeg, cumin and tomato sauce.

Cook for 5-10 minutes until the pumpkin is tender.

Add the vinegar/water and salt and pepper to taste.

Serve warm with the toasted pine nuts.

Season the grouper fillets with salt & pepper. Place them on a baking dish with foil, drizzle a little olive oil, cover and bake them at 375ºF for 15-20 minutes.

Serve it warm with the pumpkin pesto.

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