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Feed Your Soul Too

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Spicy Mexican Seafood on a Root Vegetable Puree

March 23, 2016 by Peter Block 18 Comments

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 #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com"

Spicy Mexican Seafood on a Root Vegetable Puree

Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com

Spicy Mexican Seafood on a Root Vegetable Puree

"Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com"

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.       

"Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com"

"Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com"

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.

"Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com"

Low Angle 500

The ingredients and the fish (I also bought salmon).

Ingredients

Ingredients

Paiche and Salmon

Paiche and Salmon

The sauce ingredients and cooking the sauce.

Marinade Ingredients

Marinade Ingredients

Sauce

Sauce

The root vegetable ingredients, cooking and then spices added.

Root Vegetables

Root Vegetables

Root Vegetables Cooked

Root Vegetables Cooked

Spices Added to Root Puree

Spices Added to Root Puree

The seafood in the skillet.

Paiche in Skillet

Paiche in Skillet

The final Spicy Mexican Seafood on a Root Vegetable Puree.

Spicy Mexican Seafood on a Root Vegetable Puree #seafood #rootvegetables #chipotlesauce | feedyoursoul2.com

Spicy Mexican Seafood on a Root Vegetable Puree Plated

Spicy Mexican Seafood on a Root Vegetable Puree
2016-03-23 02:30:32
Serves 6
A spicy Mexican fish dish with a chipotle pepper marinade and sauce served on a root vegetable puree.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Root Vegetables
  1. 2 medium turnips, peeled and cut into 2-inch pieces
  2. 2 small carrots, peeled and cut into 2-inch pieces
  3. 1 medium parsnip, peeled and cut into 2-inch pieces
  4. 1 medium sweet potato, peeled and cut into small chunks
  5. 1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
  6. Kosher salt
  7. 1 to 3 tablespoons unsalted butter, at room temperature
  8. Freshly ground black pepper
Seafood
  1. 1 pound Paiche
  2. 1 pound Salmon
  3. 1 tablespoon grapeseed oil
Marinade/Sauce
  1. 3 Chipotle peppers in adobo sauce
  2. 1 tablespoon grapeseed oil
  3. 12 ounces Dr. Pepper
  4. 1 tablespoon soy sauce
  5. 2 teaspoon garlic powder
Root Vegetable Puree
  1. 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.
  2. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
  3. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes.
  4. Transfer the vegetables to a Cuisinart and puree.
  5. Add the butter and salt and pepper to taste, and reheat if necessary before serving.
Marinade
  1. Blend the chipotles finely.
  2. Combine all ingredients in a mixing bowl and spread across the seafood.
  3. Let marinade for at least an hour.
  4. Take the remaining marinade and add to a sauce pot.
  5. Cook on medium heat by bringing to a boil, and then, reducing to a simmer.
  6. Let simmer for 30 minutes.
  7. Run through a strainer and return to the sauce pot.
Seafood preparation
  1. Heat the 1 tablespoon of grapeseed oil in a cast iron skillet on medium high heat.
  2. Sear on both sides for 2 minutes.
  3. Place in a 325 degree oven for 8 - 10 minutes.
Plating
  1. Take a bowl and place a good helping of the root vegetable puree.
  2. Top with a paiche filet.
  3. Pour the sauce around the bottom of the bowl.
  4. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/

Filed Under: dinner Tagged With: chipotles, dinner, Mexican, seafood

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Reader Interactions

Comments

  1. AiPing | Curious Nut

    March 23, 2016 at 2:46 pm

    I think it’s great to create recipes from what’s in the fridge. No waste = awesome! That puree and fish looks so amazing. I’d like to just grab a plate of that.

    Reply
    • Peter Block

      March 24, 2016 at 8:06 pm

      I totally agree – no waste & creativity lead to great results.

      Reply
  2. Jolina - The Unlikely Baker

    March 23, 2016 at 1:49 pm

    I absolutely agree with you – most of our dishes are a result of what needs to get used up in the fridge too. And lots of times they come together beautifully don’t they? This dish looks amazing. Can’t wait to try! We have frozen salmon fillets available!

    Reply
    • Peter Block

      March 24, 2016 at 8:03 pm

      You know you are a food blogger if you can pull stuff out of the fridge, make something really tasty and take a picture that makes it look even better. LOL

      Reply
  3. Isabella

    March 23, 2016 at 12:49 pm

    I have been looking for more recipes for salmon, this one looks great! Love a bit of spice and mexican flavours!

    Reply
    • Peter Block

      March 23, 2016 at 12:53 pm

      And I am sure you use a lot of coriander!!! LOL

      Reply
  4. Platter Talk

    March 23, 2016 at 12:16 pm

    We’re especially taken with root vegetables, as of late and your use of them with this seafood entree is spot on!

    Reply
    • Peter Block

      March 23, 2016 at 12:53 pm

      I love them too but you do not see a lot of people work with them. Don’t know why?

      Reply
  5. Tara

    March 23, 2016 at 12:01 pm

    What a great salmon dish, I bet it is fantastic!

    Reply
    • Peter Block

      March 23, 2016 at 12:54 pm

      It was very tasty Tara.

      Reply
  6. Camilla @FabFood4All

    March 23, 2016 at 11:52 am

    Wow this looks so delicious, love the bed of root veggies and oh so intrigued by the marinade with Dr Pepper!!

    Reply
    • Peter Block

      March 23, 2016 at 12:54 pm

      I love working with Dr. Pepper. Adds great sweetness and pairs well with the spicy, smoky chipotle peppers.

      Reply
  7. Angela

    March 23, 2016 at 11:41 am

    Another gorgeous recipe Peter! Every component in this post sound wonderful and a perfect pairing.

    Reply
    • Peter Block

      March 23, 2016 at 12:55 pm

      Thank you very much Angela. So glad your son is doing better.

      Reply
  8. Jessica {Swanky Recipes}

    March 23, 2016 at 10:55 am

    I love using soy sauce to flavor meat and kikkoman is def my first choice. This recipe sounds delish!

    Reply
    • Peter Block

      March 23, 2016 at 12:56 pm

      Soy sauce adds a great tang. Just can’t overdo it because then the dish gets too salty.

      Reply
  9. Patty Haxton Anderson

    March 23, 2016 at 9:55 am

    Seafood is always welcomed as a dinner in our house. Your sauce invention is unique!

    Reply
    • Peter Block

      March 23, 2016 at 10:33 am

      Thank you Patty. The sauce is nice and spicy.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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