Rockfish Season - oh, yes!

[Amy Huggins]

Ok, I have a butternut squash and have rockfish on the brain... wonder what will happen!? Off to see if i can find some pretty rock... anyone have any ideas? Thinking that a smooth, creamy puree might be nice w/grilled or crispy seared rock... spices?? accompaniments??

[Lynne Foster]

I like the sound of this pairing and would make this suggestion: Season the fish with something autumnal and warm and leave the squash puree to taste only of buttery squash.

I really like Merken Mapuche Spice from Chile. It is prepared in the ancient Mapuche tradition using the indigenous Cacho de Cabra or Goat's Horn Chile. It is smoky and spicy (but not really hot) and I just used it as a dry rub on just-off-the-boat swordfish and it was superb!

It is available online at the wonderfully entertaining and informative www.zingermans.com. You can spend hours there!

What about lightly sauteed cabbage for crisp texture, flavor and another color?

[Elizabeth Wiegand]

Hey Lynne and Amy;
I was just at the Southern Foodways symposium in Oxford, Miss, and Ari Weinzweig, co-founder and author of Zingerman's Guide to Good Eating, bought my Outer Banks Cookbook and then asked me to sign it! I was floored, and said as much. He said he loves to collect regional cookbooks. He looks like he belongs to a motorcycle gang....tall, gangly and dressed in black always.
We were just at a business dinner held at FINS restaurant in downtown Raleigh, one of our very favorites. Chef William D'Auvray does more Pacific fusion than anything. Anyway, I had the"Plantain-crusted Chilean Sea Bass," served on top of a caramelized "noodle squash" says the menu. I thought it was butternut, and a perfect, sweet bed for the crusty, seared bass that had just a bit of spicy 'heat." So I think Amy's pairing is brilliant!
It was also served with a green mango salad with a warm passionfruit-citrus vinaigrette. Kinda goes along with your cabbage recommendation. Beth Wiegand

Lynne Foster said:

I like the sound of this pairing and would make this suggestion: Season the fish with something autumnal and warm and leave the squash puree to taste only of buttery squash.
I really like Merken Mapuche Spice from Chile. It is prepared in the ancient Mapuche tradition using the indigenous Cacho de Cabra or Goat's Horn Chile. It is smoky and spicy (but not really hot) and I just used it as a dry rub on just-off-the-boat swordfish and it was superb!
It is available online at the wonderfully entertaining and informative www.zingermans.com. You can spend hours there!

What about lightly sauteed cabbage for crisp texture, flavor and another color?

[Lynne Foster]

Beth, I am jealous that you met Ari Weinzwig! I am surprised, too, by your description though I don't know why I would be. kinda Anthony Bourdainish, huh?

Is noodle squash the same as spaghetti squash? How did the chefs caramelize it? Sounds fascinating.