The Changing Seasons: April 2018

An autumn dish. Close up shot of tarakihi fillet with rosemary lime crumb, roasted butternut squash and watercress salad on black plate. Image: Su Leslie, 2018

An autumn dish; tarakihi fillet with rosemary lime crumb, roasted butternut squash and watercress salad. Image: Su Leslie, 2018

In this last month we have truly felt a seasonal change. The hot, humid days (and nights) are gone; replaced by cold winds, frequent rain and storms which left thousands of my fellow Aucklanders without electricity — some for up to a week.

Cooler temperatures make the kitchen a much more appealing place to be. So when my local grocer had some really fresh tarakihi fillets (ocean bream or morwong to non-Kiwis), butternut squash and fresh limes (at a price that didn’t require me to sell a kidney), I thought I’d try out a dish based on couple of recipes I’d found.

Close up shot of whole butternut squash, whole and halved limes, and rosemary sprigs. Image: Su Leslie, 2018

Butternut squash, paired with lime and rosemary. Image: Su Leslie, 2018

And since I haven’t done a “Version 2” Changing Seasons post for a while, this month you’re getting my pan-fried tarakihi with a rosemary lime crumb and roasted butternut squash.

The actual recipes are:

Lemon & rosemary crusted fish fillets (I replaced the lemon with lime)

Roasted butternut squash with lime and rosemary

Halved butternut squash. Image: Su Leslie, 2018

Image: Su Leslie, 2018

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Peeled and cubed squash mixed with olive oil, lime zest and chopped rosemary before roasting. Image: Su Leslie, 2018

While I did prepare the squash pretty much according to the recipe, I modified the fish dish a bit.

The original recipe involves grilling the fish with the breadcrumb topping.

Stale bread, rosemary leaves and lime zest; blitzed to a crumb. This forms a topping for the fish. Image shows blizted mixture in blender, with additional lime and rosemary in shot also. Image: Su Leslie, 2018

Some stale bread, rosemary leaves and lime zest; blitzed to a crumb. This forms a topping for the fish. Image: Su Leslie, 2018

But since I was using the oven to cook the squash, I decided to pan-fry the tarakihi. I also hate overcooked fish, and being able to watch its progress in a pan means I’m more likely to “get it right.”

Someone told me that you get a really good result by:

a) making sure the skin is really dry

b) putting the fish skin-side down in a hot pan until only the thickest part of the fillet is still opaque

c) turning the fish and and taking the pan off the heat

d) removing the fish from the pan after about a minute.

Worked for me!

The downside of that method is that you can’t make the crust, but I fried the breadcrumb mix in the same quantity of olive oil the recipe suggested putting over the crust. I spread it over the fish on the plate (and on the squash after I’d taken the photos). Yum!

The addition of watercress and a squeeze of lime helped balance the sweetness of the squash.Overhead view of plate with pan-fried tarakihi fillet with rosemary lime crumb, roasted butternut squash and watercress. Su Leslie, 2018

The addition of watercress and a squeeze of lime helped balance the sweetness of the squash. Image: Su Leslie 2018

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Image: Su Leslie, 2018

About The Changing Seasons

The Changing Seasons is a monthly challenge, originally hosted by Max at Cardinal Guzman. I’ve taken over hosting duties this year, and if you would like to join in, here are the guidelines:

The Changing Seasons Version One (photographic):

  • Each month, post 5-20 photos in a gallery that you feel represent your month
  • Don’t use photos from your archive. Only new shots.
  • Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so that others can find them

The Changing Seasons Version Two (you choose the format):

  • Each month, post a photo, recipe, painting, drawing, video, whatever that you feel says something about your month
  • Don’t use archive stuff. Only new material!
  • Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so others can find them.

If you do a ping-back to this post, I can update it with links to all of yours.

UPDATE

First of all, my apologies for taking longer than usual to create this blogroll. I’ve just got back home after a fab week away.

So here are other bloggers’ Changing Seasons’ posts for April. Please visit and enjoy the month though their eyes.

Marilyn at Serendipity Seeking Intelligent Life on Earth

Ladyleemanila

Tish at Writer on the Edge

Joanne at Following a Bold Plan and My Life Lived Full

Sarah at Art Expedition

Max at Cardinal Guzman

Deb at The Widow Badass

Ruth at RuthsArc

Ju-Lyn at Sunrise Sunset

Pauline at Living in Paradise

Jude at Under a Cornish Sky

Mick at Mickscog

Yvette at Priorhouse Blog

 

 

 

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68 thoughts on “The Changing Seasons: April 2018

  1. I love that our seasons are opposite. As you head into fall, I’m heading into spring–craving lighter wine, food and more sunshine. But the delight we each take in the seasons–even if at different times of the year–remains true. Wishing you a warm cuppa’ as you head into windy evenings . . .

    Liked by 2 people

    • Thank you: a warming cuppa much needed these last few days. I don’t know about you, but as I get older, I am much more in tune with the seasons. Hoping you find lots of delicious wine and food combos for spring.

      Liked by 1 person

    • 😀 thank you. I hadn’t realised how fiddly food photography is. I can see why the professionals use all sorts of tricks to make stuff look better. But then, they probably don’t intend to eat it afterwards. I couldn’t bear to waste good food.

      Like

  2. That sounds and looks delicious—my kind of meal! But one question—did you mean until only the thickest part is still translucent, not opaque? I would think that if the thickest part is opaque, the thinner parts will be overcooked (to my taste, which sounds similar to yours—I prefer my fish moist and still somewhat translucent).

    Liked by 1 person

  3. Looks and sounds both healthy and delicious, Su. I have a problem cooking fish, as my husband wants his dry as the proverbial bone, which I like mine done the way fish is supposed to be done: done with a bit of moisture left! 🙂 I now start his about 10 minutes before mine and we’re both happy. 🙂

    janet

    Liked by 1 person

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  6. Mmmmmm….squash is the perfect fall and winter food! After a long hot summer, it’s good to get back in the kitchen and make those savoury, warm comforting foods, isn’t it? Here in Canada, we are looking forward to lighter fare and fresh, home-grown produce coming into the markets soon. First up: asparagus in a few weeks!

    Deb

    Liked by 1 person

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  14. I love this pictorial guide! It looks so appealing and delicious! I really like the look of that squash.
    Although I don’t eat fish, some of my family does and I am not adept at cooking it for lack of opportunity & occasion. I will try your method of panfrying – it sounds like a good guide to not overcooking!

    Liked by 1 person

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  19. My mouth was watering reading your delicious post. Terakihi that word stirred up fond memories of Kiwi kai. But for the weather I would still be living in Takapuna. Aotearoa the best little country in the world Aussie the best big country in the world. Yes we are living in paradise in the antipodes that is ‘down under to our American cousins.😎

    Liked by 1 person

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