So many recipes I develop come from what is left in the fridge and a quick trip to the store to fill in with some fresh ingredients. I had some leftover chipotle peppers in adobo sauce that needed to be part of a recipe. I love to work with chipotle peppers. They are smoky and spicy and add such a distinct flavor. I also love to serve my seafood recipes on different starches and it frequently has a sauce to accent the dish.
Spicy Mexican Seafood on a Root Vegetable Puree
The base for the puree is root vegetables. The root vegetables are a really good compliment to the spice of the sauce and great texture contrast as well. It is still winter and root vegetables are in for just a little while longer. This puree is a kitchen sink of root vegetables. Meaning, I grabbed a few vegetables and put them together. I share that statement to show that recipe development, a lot of times is so organic. With a basic understanding of ingredients, so many can be combined and the result has a flavor all its own. The vegetables used here included rutabaga, celery root, parsnips, turnips, sweet potato and carrots.
I bought my ingredients at my Whole Foods store. When I went to the fish counter, they had a fish called Paiche. I did not know what Paiche is and I am guessing many of you do not as well. I researched it to find that Paiche is Amazonian fish. Whole Foods has been buying this fish from Peru as an alternative to Halibut or Chilean Sea Bass. The fish had great texture and great flavor. If you have not tried it, give a try. You will like it.
The ingredients and the fish (I also bought salmon).
The sauce ingredients and cooking the sauce.
The root vegetable ingredients, cooking and then spices added.
The seafood in the skillet.
The final Spicy Mexican Seafood on a Root Vegetable Puree.
- 2 medium turnips, peeled and cut into 2-inch pieces
- 2 small carrots, peeled and cut into 2-inch pieces
- 1 medium parsnip, peeled and cut into 2-inch pieces
- 1 medium sweet potato, peeled and cut into small chunks
- 1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
- Kosher salt
- 1 to 3 tablespoons unsalted butter, at room temperature
- Freshly ground black pepper
- 1 pound Paiche
- 1 pound Salmon
- 1 tablespoon grapeseed oil
- 3 Chipotle peppers in adobo sauce
- 1 tablespoon grapeseed oil
- 12 ounces Dr. Pepper
- 1 tablespoon soy sauce
- 2 teaspoon garlic powder
- In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water.
- Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
- Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes.
- Transfer the vegetables to a Cuisinart and puree.
- Add the butter and salt and pepper to taste, and reheat if necessary before serving.
- Blend the chipotles finely.
- Combine all ingredients in a mixing bowl and spread across the seafood.
- Let marinade for at least an hour.
- Take the remaining marinade and add to a sauce pot.
- Cook on medium heat by bringing to a boil, and then, reducing to a simmer.
- Let simmer for 30 minutes.
- Run through a strainer and return to the sauce pot.
- Heat the 1 tablespoon of grapeseed oil in a cast iron skillet on medium high heat.
- Sear on both sides for 2 minutes.
- Place in a 325 degree oven for 8 - 10 minutes.
- Take a bowl and place a good helping of the root vegetable puree.
- Top with a paiche filet.
- Pour the sauce around the bottom of the bowl.
- Serve and enjoy!