Purple potato crusted king fish with acorn squash and spring salad.

I’m addicted to this fish market, so are these guys!

I got some king fish fillets this time.

I seasoned it simply with Himalayan sea salt, ancho chili powder, and onion powder. I put a whole acorn squash in the oven at 375 for about 40 minutes.

I had a purple potato, using my trusty mandolin, I sliced it.

Place it on top like the ‘scales.’

Remove the squash, cut into 4 and remove the seeds. Place in pan with fish. Season with EVOO, salt and chili powder, 375 for 20 minutes.

You can top with some citrus juice of choice, or just eat on its own.

I didn’t get a pic of this all plated but it looked great and was very tasty!

I served this with a fresh salad, even had edible flowers!

Give it a try!


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