Autumn Harvest Triple Tail

Makes 4 servings

My favorite time of the year to go to the beach is the “off-season”. I typically make my way down to the coast in October, November, or February. In the midst of a global pandemic, we decided to stay in a few nights, so that means a home-cooked dinner. On restaurant menus, I noticed a lot of chefs cater to the tastes of their customers by still serving summer side dishes with their fist, so I decided it was time to make the best of the Fall harvest and with the Delicata squash in season, it was a no-brainer to pair this buttery, silky fish with the buttery, silky and creamy Delicata squash, of which you can eat this skin unlike some other winter squashes such as butternut! Apples’ sweetness and crispness is a nice contrast to those and the garlicky, buttery kale is always the best way to have fish! Down South, I feel like you can’t fish without garlic and butter! Enjoy!


1 teaspoon sea salt

¾ teaspoon ground black pepper

½ teaspoon cardamom

½ teaspoon allspice

2 teaspoons avocado oil

4 small Delicata squash, trimmed and sliced ¾-inch thick

4 (6-ounce) fillets Triple Tail or any flaky fish such as Mahi, Grouper or Snapper, skin removed

4 tablespoons grass-fed unsalted butter, divided

1 Honeycrisp apple, cored and sliced thinly

2 teaspoons chopped fresh thyme, plus more for garnish, if desired

2 bunches kale, ribs removed and chopped

2 cloves garlic, minced

1 tablespoon apple cider vinegar

¼ cup toasted pepitas


Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.


In a small bowl stir together salt, pepper, cardamom, and allspice until combined.


Spread the squash on the prepared pan in an even layer; spray with avocado oil and sprinkle with ¾ teaspoon of the spice mixture. Roast in the oven for 15 minutes.


Meanwhile, heat a cast-iron skillet over medium-high heat. Sprinkle fish evenly with remaining spice mixture. Add 2 teaspoons avocado oil to the pan. Gently add the fish flesh side down first and add 1 tablespoon butter and cook for about 4 minutes or until golden brown. Gently turn over and place the pan into the oven for 5-8 minutes (depends on the thickness of the fish, for a thicker fish cook for 8 minutes, for a thinner one cook for 5).


Remove squash from oven, using a spatula, turn the squash over and add apples and thyme to the pan. Place back into the oven and roast for 10 minutes more.


Remove fish from the oven and gently remove from the pan onto a plate or a platter. Place the pan over medium-high heat. Add the kale and cook, tossing gently until wilted and softened, add the garlic and cook until fragrant, about 30 seconds. Add remaining butter; cook until melted, add the apple cider vinegar and toss to coat.


Divide the kale among 4 plates and top with the squash and apple mixture, placing the fish on top. Sprinkle with pepitas and chopped thyme, if desired and any remaining butter mixture in the pan, drizzle on top of the fish.