Baked Spiced Fish, Raw Kale Salad & Roasted Delicata Squash

We don’t have too many traditions in our family, but a puzzle at Christmas has been pretty consistent. This year, the puzzle was extremely appropriate.

For my last meal at home, we made an Indian baked spiced fish, raw kale salad and roasted maple delicata squash. Traditionally, I don’t love Indian food, but I may have to revisit that opinion because this recipe was delicious. And every other item in this dinner, for that matter. I don’t usually post every part of the menu, but tonight every part was deserving. *Fish recipe from Complete Indian Cooking.

Baked Spiced Fish

4 tablespoons oil
4 ounces shredded coconut
2 inch piece of fresh ginger, chopped
1 large onion, chopped
4 garlic cloves, minced
2 fresh jalapenos, seeded and chopped
1 teaspoon chili powder
2 tablespoons finely chopped fresh cilantro leaves
4 tablespoons lemon juice (2 lemons)
2 pounds code or white fish steaks
salt

Heat oil in a pan, add the coconut, ginger, onion, chilies, garlic, jalapeno, and chili powder and fry gently until the onion is translucent. Add the cilantro, lemon juice, and salt to taste and simmer for 15 minutes, or until the coconut is soft.

Oil the bottom of a baking dish just large enough to hold the fish. Arrange the fish steaks side by side and pour over the spice mixture.  Bake in preheated oven at 350 for 25-30 minutes, or until the cod steaks are cooked through.

Roasted Maple Delicata Squash

2 delicata squashes, halved and scooped out
4 tablespoons maple syrup
4 tablespoons brown sugar
2 tablespoons butter

Add 1 tablespoon of maple syrup and brown sugar and 1/2 tablespoon butter to each squash half and place in a small pan. Pour 1 cup of water around the squash in the pan and bake at 400 for 1 hour.

Raw Kale and Citrus Salad

1 bunch kale, Chiffonade the leaves (thinly chopped)
2 ounces goat cheese, crumbled
3 clementines, peeled, sectioned and halved
1 handful toasted pine nuts

1 lemon, juiced
1-2 tablespoons olive oil
salt and pepper

Combine first 4 ingredients in large bowl. Mix salad dressing together and dress salad 5-10 minutes before serving. * Recipe adapted from Lincoln restaurant in Portland, OR.