Steamed Red Snapper with Roasted Butternut Squash Puree

On the very first episode of Top Chef: Season 1, Harold made this dish for an elimination challenge that was judged by the other contestants.

Top Chef: The Cookbook/Chronicle Books, 2008.

Review now

Seafood

Main Course

Ingredients

1/2 large butternut squash, peeled, seeded, and cut into 1-inch cubes (for squash puree)		6 rock shrimp, peeled and deveined (for vegetable mixture)
1 tablespoon olive oil, plus more for the pan (for squash puree)		3 ounces chanterelle mushrooms, chopped (for vegetable mixture)
Salt and freshly ground black pepper (for squash puree)		3/4 cup Brussels sprouts leaves
2 tablespoons unsalted butter (for squash puree)		Salt and freshly ground black pepper (for vegetable mixture)
1 shallot, finely chopped (for squash puree)		2 6- to 8-ounce red snapper fillets with skin
1 garlic clove, finely chopped (for squash puree)		1 teaspoon minced fresh chives
1 cup low-sodium chicken stock, plus more if needed (for squash puree)		1 teaspoon minced fresh fl at-leaf parsley
1 tablespoon unsalted butter (for vegetable mixture)

directions

Prep: 1 hour 30 min (90 mins) Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
FOR ROASTED BUTTERNUT SQUASH PUREE: Preheat the oven to 375°F and grease a medium baking pan.
2
Put the squash in a medium bowl, add the oil, and toss to coat. Sprinkle with salt and pepper and toss. Place the squash in the baking pan in one layer and bake until browned and tender when pierced with a fork, stirring occasionally, about 45 minutes. Remove from the oven and place back in the bowl.
3
In a large sauté pan or skillet, melt 1 tablespoon of the butter over medium heat. Add the shallot and sauté until softened, about 3 minutes. Add the garlic and sauté until softened, about 1 minute more. Add the squash and stock, bring to a simmer, cover, reduce the heat to low, and cook for 10 minutes to blend the flavors.
4
Transfer the mixture to a food processor, add the remaining 1 tablespoon butter, and puree, adding more stock if necessary. Season with salt and pepper to taste.
5
FOR VEGETABLES: In a medium sauté pan or skillet, melt the butter over medium heat. Add the shrimp, mushrooms, and Brussels sprouts leaves and cook until the shrimp are just opaque and the vegetables are softened, about 2 minutes. Season with salt and pepper. Remove from the heat.
6
FOR RED SNAPPER: Pour enough water into a large pot with a steamer insert to come about 1 inch up the sides. Position a steamer rack or basket in the pot and top with a 9-inch pie plate. Bring the water to a boil and place the snapper on the pie plate. Cover the pot and steam the snapper until opaque in the center, about 5 minutes.
7
TO SERVE: Reheat the vegetables and squash puree if necessary. Spread the squash puree over serving plates, top with the fish, and scatter the vegetables over the fish. Garnish with the chives and parsley and serve immediately.

Chime In

iVillage

Steamed Red Snapper with Roasted Butternut Squash Puree

Ingredients

directions