Serves 4

4 medium to large Alaskan cod fillets (substitute any medium to firm white fish- ~1 lb)
2 tablespoons soy sauce
3 tablespoons lime juice
½ cup cilantro
2 scallions, finely chopped
8 cloves garlic
2 tablespoons olive oil
Mashed Squash
1 ½ lbs butternut squash, roughly chopped into 1/2 inch cubes
8 cloves garlic
2 large shallots, minced
2 tablespoons olive oil
¾ teaspoon sea salt


Preheat the oven to 375 degrees.  Place the chopped squash into a baking dish with the whole garlic cloves and minced shallots. Drizzle the olive oil evenly over the squash. Sprinkle the sea salt and pepper over the squash as well. Using your hands, gently toss everything together until well mixed. Bake in the oven for 15 minutes.

While the squash is baking, in a food processor, pulse together the soy sauce, lime juice, cilantro, scallions and garlic until roughly blended together (does not need to be completely smooth). Pour into a large bowl or Pyrex dish. Marinate the cod fillets in the mixture until the 15 minutes of squash baking time is done.

Place the cod fillets into another baking dish and bake in the oven with the squash for another 15 minutes. After the 15 minutes, remove the squash and the fish from the oven. Keep the fish covered with aluminum foil and set aside. In a large bowl, mash the squash with the garlic and shallots using a large fork or whisk until somewhat smooth. Place on a serving platter.

Gently arrange the fish on top of the mashed squash. Serve immediately.