Fish with Pumpkin

In The Radiate Issue of Blackberry Magazine, we celebrate Executive Chef Joey Edwards' work over open flames! Light your fire or ignite your grill, and enjoy the roasted flavor and colorful plate of his Fish with Pumpkin.

Romesco:
1 small (2 to 3 pound) pumpkin, seeded and cut into 6 pieces
¼ cup extra virgin olive oil, plus extra for brushing pumpkin
1 cup pumpkin seeds
1 Tablespoon fresh rosemary leaves
10 to 12 fresh sage leaves
1 Tablespoon sherry vinegar
1 Tablespoon smoked paprika
1 ½ teaspoons salt, plus more to taste
¼ teaspoon ground cumin
½ teaspoon ground espelette pepper

Pumpkin seed Relish:
½ cup fire roasted pumpkin seeds
¼ cup extra virgin olive oil
¼ cup finely minced shallots
¼ cup finely chopped fresh arugula
2 Tablespoons finely chopped fresh rosemary
2 Tablespoons finely chopped fresh sage
1 ½ Tablespoons sherry vinegar
1 teaspoon ground espelette pepper
½ teaspoon salt, plus more to taste
1 pinch ground cumin

Pickled Peppers:
1 cup white wine vinegar
1 cup water
¼ cup sugar
1 pinch salt
2 cups thinly sliced, lunchbox or sweet bell peppers

Field Pea Salad:
1 cup cooked field peas, lady, pink-eye or black eyed peas
¼ cup pickled peppers (see recipe below)
2 Tablespoons picked parsley leaves
1 Tablespoon olive oil
2 teaspoons pickling liquid from Pickled Peppers

Fish:
4, 6-ounce turbot filets, may substitute with other white fish such as snapper or halibut
Olive oil
Salt and freshly ground black pepper

For the Romesco:
Heat a fire or grill to high. Heat the oven to 375°F.

Lightly brush the pumpkin pieces with olive oil. Place on the grill and cook until grill/char marks appear, 3 to 4 minutes per side. Once char occurs, transfer the pumpkin to a roasting pan or baking sheet, cover and cook until the pumpkin is tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle. Remove skin and discard. Place the pumpkin flesh in a heavy duty blender and set aside.

Place the pumpkin seeds in a metal wire basket and toast over the fire until golden brown and aromatic, 4 to 5 minutes. Transfer the seeds to the blender. Add the olive oil, rosemary, sage, vinegar, smoked paprika, salt, cumin and espelette pepper. Puree until smooth. Set aside and keep warm.

For the pumpkin seed relish:
Combine the pumpkin seeds, olive oil, shallots, arugula, rosemary, sage, vinegar, espelette pepper, salt and cumin in a medium bowl and stir to combine. Set aside until ready to use.

For the pickled peppers:
Place the vinegar, water, sugar and salt into a small saucepan, set over high heat and bring just to boil. Remove from the heat. Place the peppers in a heatproof glass jar and pour the liquid over the peppers. Cover and refrigerate for at least 2 hours before using.

For the pea salad:
Combine the peas, pickled peppers, parsley leaves, olive oil and pickling liquid in a small bowl and set aside until ready to use.

For the fish:
Heat a fire or grill to high.

Lightly brush the fish on both sides with olive oil. Grill until fish is just cooked through, 3 to 4 minutes per side. Set aside

For serving:
Spread 1/2 to 3/4 cup of the romesco on the bottom of a shallow bowl or plate. Place the fish on top of the romesco. Spoon the relish on the fish and top with the pea salad. Repeat with all ingredients and serve.