I came up with this dish while trying to come up with main course for Valentine's Day. I wanted something that felt special and elegant, but wasn't too heavy for a three course meal. Let's face it, ending up in a food coma on Valentine's Day is no good. This dish was perfect for that. I served a steak tartare for the first course, and vanilla ice cream with a cherry port topping for dessert. The butternut mash is warm and comforting, and the lemony vinaigrette was added the right amount of brightness to the dish. I paired this course with a white Bordeaux which worked beautifully with the bright citrusy vinaigrette. And while this dish certainly felt special enough for a Valentine, it is easy enough to make on a buys weeknight.


Roasted Snapper with Lemon-Herb Vinaigrette and Garlic Mashed Butternut Squash
Serves 2

16oz Cubed butternut squash
4 Cloves garlic, cubed
2 Tbsp butter
1/2 Cup Greek Yogurt
1/2 Cup fresh parsley
1/4 Cup fresh cilantro
1/4 Cup fresh basil
1 tsp Minced garlic
1 Lemon, juiced
1/4 Cup extra virgin olive oil
2 Red snapper filets

Preheat oven to 400 degrees. Spread squash and garlic cloves on a lightly greased (I use coconut oil spray) baking sheet. Roast until garlic is browned and soft and squash begins to brown. Transfer squash and garlic to a food processor. Add in butter, yogurt, and salt, and process until creamy and smooth.

Place snapper on a baking sheet and bake to desired doneness. Blend all remaining ingredients in a blender until sauce is the consistency of a chimichurri sauce. To serve, place snapper on top of mash, and drizzle with the vinaigrette.
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