Among numerous perks of being friends with passionate farmers is an opportunity to play with uncommon foods. By passionate I mean farmers who are curious to grow not widely known edible plants, and by uncommon I mean, for example, vegetables are not available at a local supermarket. Weird Texas seasons change, and April at Livin’Organics surprises me with interesting species of herbs, microgreens, and vegetables — cucumbers, tomatoes, squashes I’ve never heard of before. “I want you to try Desi and Custard and tell me what you think!” — she says, giving me a box with almost perfectly round pale green and mesmerizingly beautiful yellow flower-like squashes. It feels like they are to admire, not to eat! How to cook them and keep their attractive appearance for presentation?!
I am not sure how common a combination of seafood and summer squash flavors is in cooking, but in my mind, it is genius. Mildly flavored seasonal squashes have hints of floral and nutty notes. We recognize the natural sweetness and enjoy their lush and silky texture in fully cooked summer squashes. Would any fish compliment summer squashes? Probably not. We should consider a saltwater fish for umami and complex flavors and give the preference to fatty fish for a tender and moist stuffing. Salmon and halibut come to mind as good candidates that can do the job well.
“Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes, and graylings, which collectively are known as the salmonids.”
“Halibut is a common name principally applied to the two flatfish in the genus Hippoglossus from the family of right-eye flounders.” — wiki