Pumpkins are the emblem of fall, and as soon as October hits, you’re surrounded by the scent of pumpkins wherever you go.
Coincidentally, fall is the best season for fishing as well, with a tremendous assortment of fish stacked up on the shelves across the nation.
So, what would be better than combining the fall delicacies of prime pumpkins and tender fish? So, here’s our list of the top pumpkin fish recipes that will tantalize your taste buds and leave you wanting more.
Here are our top 5 recipes that will turn your catch into master chef-worthy meals!
Caribbean Pumpkin and Fish Stew
Combining the mild and tender cod with the exotic flavors of the Caribbean, the Martha Stewart Pumpkin and Fish Stew is a must-have this fall. Sweet pumpkin notes combined with mellow coconut, this pumpkin and fish stew is unlike others.
- 2 tbsp vegetable oil
- 2 shallots, thinly chopped
- 1 tbsp fresh thyme leaves
- 1 teaspoon minced Scotch bonnet or Serrano pepper
- Kosher salt
- Freshly ground pepper
- 1 pound pumpkin squash, peeled and cut into 3/4-inch pieces
- 1 cup tomato sauce
- 1 1/4 pounds skinned cod fillet, cut into 1 1/4-inch pieces
- 1 can coconut milk
- 4 cups of spinach
- Cooked brown rice (optional)
- Lime wedges (for serving)
- Heat oil in the pan at a medium-high flame.
- Add the thyme, shallots, and Serrano pepper coupled with salt.
- Cook the shallots until they turn golden brown. Stir constantly to prevent burning.
- Add squash and tomato sauce with 1 ½ cups of water.
- Bring this mixture to a boiling point then minimize the heat to medium-low setting. Cover the pan and allow mixture to cook for 10 to 12 minutes.
- During this time, season your fish fillet with a pinch of salt and pepper.
- After 12 minutes, add the cod fillet and the can of coconut milk to the stew.
- Cook for around 5 to 7 minutes, making sure that the cod is cooked thoroughly.
- Add spinach leaves and stir for a minute or until the leaves start to appear wilted.
- Serve this stew alone or with brown rice and lime wedges.
Pumpkin Spice Salmon
Who doesn’t love pumpkin spice flavored anything in fall? The renowned pumpkin spice flavor is loved by all and this pumpkin fish recipe by Brittany Mullins manages to combine that flavor with salmon!
- 4 salmon fillets
- 1/3 cup pumpkin
- 3 tbsp brown/coconut sugar
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
- 1/2 tsp apple cider vinegar
- 1/4 –1/3 cup roasted crushed pepitas
- Preheat oven at 400°F, and place the rack in the center.
- Preparing the glaze: Place your saucepan on low flame and stir in pumpkin, sugar, pumpkin pie spice, apple cider and salt. Stir this mixture till the sugar dissolves and the glaze thickens up.
- Place the salmon on a baking dish, with the skin facing downwards. Spread the glaze all over, evenly coating the fillets and sprinkle the pepitas on top.
- Bake for 15 to 20 minutes.
- Serve your pumpkin spice salmon with extra sugar sprinkled across.
Baked Fish with Pumpkin Curry
This Italian inspired baked fish with pumpkin curry by Chelsey is a recipe for any fish you fancy. Rich Italian notes married together with the catch of your choice, this recipe will spice up your autumn menus.
- 4-6 fish fillets
- 2 tbsp butter
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 2 tbsp curry powder
- 1 tsp garlic powder
- Salt and pepper
- 1 can diced tomatoes
- 1 can pumpkin puree
- 1/4 cup chicken/vegetable broth
- For sauce, melt butter and add onions, garlic and curry powder and stir for around 1 minute.
- Then add tomatoes, pumpkin alongside the broth and let it cook for 20 minutes.
- While the sauce cooks, bake your fish of choice accordingly and season it with salt and pepper first.
- Now add cayenne pepper, salt and black pepper in the sauce and blend the sauce to get a smooth puree.
- Serve your baked fish with sauce spread on top.
Sweet and Spicy Fish with Pumpkin
This sweet and spicy pumpkin fish recipe by healthy food guide is just what you need. The refreshing bok choy paired with the homely pumpkin flavor will leave you wanting more.
- 500g fish fillets cut into chunks
- 500g pumpkin, peeled and sliced thinly
- 250g broccoli
- 1 bunch bok choy, leaves separated
- 4 green onions chopped roughly
- 1/2 cup Thai basil leaves
- 1/4 cup sweet chilli sauce
- 1 1/2 tablespoons lime juice
- 4 cups steamed brown rice
- Spray oil onto your wok and cook the fish over high heat till they’re golden brown.
- Set the fish aside and add pumpkin with 2 tbsp water to the wok and stir fry for 3 minutes.
- Add broccoli and stir till pumpkin is tender.
- Then add bok choy and onion and stir till the bok choy is crisp.
- Add fish to the wok and toss the mix with sweet chilli, lime and basil leaves.
- Serve with rice
Wasabi Salmon with Broccolini and Pumpkin
Wasabi Salmon by Sarah Jane combines pumpkin and salmon once again but with the spicy twist of wasabi. This oriental flavored dish will keep you feel with its sweet and spicy tanginess and crunchy veggies.
- 900g chopped pumpkin
- Salt and pepper
- 4 salmon fillets
- 2 bunches broccolini
- 1⁄4 cup soy sauce
- 1⁄4 cup mirin
- 2 tbsp olive oil
- 1 large clove garlic
- 1 tsp wasabi paste
- Place pumpkin in shallow dish with 2 tbsp of water and cover it with damp kitchen paper.
- Microwave the dish for 10 minutes at high temperature and drain the pumpkin and coarsely mash it.
- To make the sauce, blend all ingredients.
- Place salmon and broccolini on separate oiled oven trays and spoon 2tbsp of the sauce over each tray.
- Bake both trays at 428F for 10 to 12 minutes.
- Serve salmon and broccolini with sauce spooned over and a side of mashed pumpkins.
Fall truly is the perfect season for pumpkin and fish lovers, and we hope you try out these recipes to feel your two favorites tantalize your taste buds. Happy cooking!