A slight chill in the air, orange and yellow hues covering the leaves, and the chatter of children anticipating Halloween give proof that another autumn season is quickly approaching the Bluegrass. Changes are occuring everywhere including the menu at Mitchell’s Fish Market. Executive Chef Ed Nolan is preparing for this new season by returning the delectable flavors of his Pumpkin Crusted Tilapia. This dish defines autumn cuisine and is a must have for any fall recipe collection.
A simple breading and a Sweet Potato Apple Cream Sauce transforms this mild white fish into a champion of the sea. This dish entices the senses and the palate. A wonderful recipe idea for a family meal or dinner party.
Sweet Potato Apple Cream Sauce
- Blended Olive Oil 1 Tbsp
- Bacon, minced 1 Strip
- Onion, diced 1/4 c.
- Garlic, minced 1 Tbsp
- Granny Smith Apples, diced 3/4 c.
- Sweet Potatos, peeled & diced 1 1/2 c.
- Carrots, peeled & diced 1/2 c.
- Salt and Pepper 2 tsp
- Thyme, fresh & chopped 1 tsp
- Cinnamon, ground 1/8 tsp
- Nutmeg, ground 1/8 tsp
- Cayenne Pepper Pinch
- Brown Sugar 1 tsp
- Bourbon 1/8 c.
- Apple Juice 1/4 c.
- Heavy Cream (36%) 2 c.
- Water 1 1/2 c.
- Lemon juice, fresh 1/2 tsp
In a stockpot over medium heat, render bacon in olive oil until it starts to brown, add onions and garlic and sautee until translucent. Add the next nine ingredients (apples thru brown sugar) and cook until everything is incorporated but do not brown (approx 3 minutes). Deglaze with bourbon and apple juice, cook off alcohol (approx 1-2 min) then add heavy cream and water. Cover and simmer for 20 minutes or until sweet potatos are soft. Finally, add lemon juice and puree sauce in blender. Prepare to serve.
- Tropical Tilapia Fillets 3oz fillets (2 per person)
- Salt and Pepper to taste
- Pepitas (shelled pumpkin seeds) 4 c.
- Panko Bread Crumbs 2 c.
- All Purpose Flour 1/2 c.
- Eggs, beaten 3 eggs
Pulse pepitas and panko in a blender and season tilapia liberally with salt and pepper. Dredge tilapia in flour, shake off excess, and repeat in egg mixture. Next, bread tilapia fillet with pumpkin crust from blender. Cook in skillet with 1 Tbsp oil on medium heat for approximately 4-5 minutes per side, until cooked through and golden brown. To serve, ladle 3oz of the sauce on a plate and criss cross tilapia on top. Chef Nolan recommends serving this dish with juliene squash and zucchini sauteed in butter or oil.
Pumpkin Crusted Tilapia is an autumn delight with flavors sure to warm your heart and entice the palate. Guests at Mitchell’s Fish Market believe this rustic dish warmly welcomes the new autumn season. For more wonderful dishes please visit Mitchell’s Fish Market.