1 cup chopped Hungarian chile or yellow bell pepper
1 1/2 cups chopped onion, divided
1 1/3 cups low salt chicken broth, divided
1 tablespoon whipped cream
4 cups 1/2 to 3/4 inch cubes peeled, seeded pumkin or butternut squash
1 teaspoon Hungarian sweet paprika
1/4 teaspoon ground cumin
1/3 cup dry white wine
4 4 to 5 ounce skinless tilapia fillets
1 tablespoon sour cream
Instructions
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add chile and 1/2 cup onion; saute until vegetables are tender, about 8 min. Add 2/3 cup broth and cream. Cover and simmer 5 min. Uncover simmer until liquid thickens slightly about 5 min. Puree mixture in blender until smooth. Season sauce with pepper. Melt 3 tablespoons butter in large nonstick skillet over medium heat. Add remaining 1 cup onion; saute 2 min. Add pumpkin; saute 2 min. Add paprika cumin; saute 2 min. Add remaining 2/3 cup broth and wine. Cover and simmer until pumpkin is just tenderr, about 8 min. Uncover and cook until almost evaporates, about 3 min. Mash pumpkin slightly. Season with salt and peper. Cover; set aside
Meanwhile sprinkle fish with salt and pepper. Melt 3 tablespoons butter in large skillet over medium high heat. Add fish; cook until opaque in center about 4 min per side
Rewarm suace; remove from heat. Whisk sour cream into sauce. Divide pumpkin amoung plates. Top withfish, Drizzle sauce over fish.
Originally Submitted
5/7/2008
0 Out of 5 from
0 reviews
You can add this Fish with Pumpkin and Hungarian Chile Sauce recipe to your own private DesktopCookbook.
