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Disclosure: This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Whether cooking for yourself or for guests, this Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce is sure to wow whomever is lucky enough to dig in!
I don’t cook at home very often — but when I do, I like to keep things simple, delicious and healthy. Incorporating lots of fruits and veggies into my meals is always the goal, but sometimes I get bored of just chopping them up to add to a salad or stir fry. Florida Strawberries were on sale at Publix, so I grabbed a few pints and the wheels started turning — strawberry sauce! Paired with a fall-favorite, butternut squash, and a delicate white fish like sea bass, the sauce seemed like a winner in my head — and it totally was a winner on the plate too. Strawberries are super versatile, and this sauce is just one of the many ways you can utilize this delicious and nutritious fruit.
My Sunday Supper friends and I are hanging out in St. Pete this weekend with Florida Strawberry, and today we’re sharing healthy Florida Strawberry recipes. Did you know that fresh Florida strawberries have a ton of nutritional benefits? According to the Florida Strawberry website, just eight medium strawberries contains more vitamin C than one orange! Strawberries are also a great source of potassium as well as folic acid, which helps the body metabolize protein. According to research done by the USDA, strawberries may help fight cancer — they are high in ellagic acid, which is believed to help reduce the risk.
You can find Florida Strawberries in stores ALL winter long, from November through April. If you don’t see them in your preferred grocery store right away, simply ask the produce or store manager. For more details and information, visit Florida Strawberry’s website and check out more about their nutritional benefits.
Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce makes a great weeknight meal, whether you’re cooking for yourself or for guests. I suggest making the sauce in advance, as it does take a little bit of time and requires stove-work. But, make the rest easy for yourself and purchase pre-cut butternut squash cubes. Skin-on filets of sea bass are best, but if you can’t find it, I’m sure any white fish would work well.
Florida Strawberry wants to get you involved in the fun. They have a contest going on right now for you to enter to win a cute Florida Strawberry cap as well as a chance to win a trip to sunny Florida! Click here to enter. Simply take a picture of yourself with Florida strawberries and upload it to the website, tag it with #FLStrawberryCap and share it on social media! For the official contest rules, click here.
Be sure to follow Florida Strawberry on Facebook, Google+, Instagram, Pinterest, Twitter and YouTube.
- For the butternut squash:
- ~1 lb pre-cut butternut squash
- Olive oil
- 1/2 tsp fresh dried rosemary
- Salt and pepper
- For the strawberry sauce:
- 1 tsp olive oil
- 1 1/2 tbsp minced shallot
- 1 tsp fresh dried rosemary
- 3/4 cup dry white wine
- 1 1/2 cups pureed strawberries
- Salt and pepper
- For the fish:
- 2 sea bass filets, skin on
- 1 tbsp herbs de provence
- 3 tbsp olive oil
- To make the butternut squash, pre heat the oven to 425 degrees.
- Cover a baking sheet with aluminum foil and spread butternut squash out evenly.
- Drizzle with olive oil.
- Sprinkle rosemary, salt and pepper and toss to combine.
- Bake for about 35-40 minutes or until the squash is tender.
- While the squash is cooking, make your strawberry sauce.
- Heat olive oil in a medium saucepan over medium heat.
- Add shallots and rosemary.
- Sauté for approximately 3 minutes, or under shallots are tender.
- Add the white wine and simmer for 5 minutes over medium-high heat.
- Add the pureed strawberries and continue to simmer over medium-high heat for 15 minutes or until there is about 3/4 cup liquid left.
- Season with salt and pepper to taste.
- Set the saucepan aside to cool.
- For the fish, heat 3 tbsp of olive oil in a large pan (preferably cast-iron) over medium-high heat.
- Make sure to pat the fish very dry.
- Season with herbs de provence on both sides.
- Once the oil is hot enough, place the filets in the pan, skin-side down.
- Cook without moving for about 3-4 minutes.
- Gently flip the fish using a spatula and cook on the other side for another 3-4 minutes.
- To warm strawberry sauce before serving, return the saucepan to the stove and stir over low heat until at your desired temperature.
You’re going to love all of today’s recipes. Better go stock up on Florida strawberries!
- Balsamic & Brown Sugar Strawberry Canapés by My Sweet Zepol
- Fresh Mozzarella Strawberry Flatbread by Family Foodie
- Slow Cooker Strawberry Foccaccio by Healing Tomato
- Strawberry Avocado Crostini by Beauty and the Beets
- Strawberry Mango Salsa with Whole Wheat Cinnamon Chips by Meghan On The Move
- Feta and Strawberry Tabouleh Salad by Sunday Supper Movement
- Strawberry Caprese Salad with Balsamic and Mint by Authentically Candace
- Strawberry Panzanella Salad by Eat, Drink and be Tracy
- Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce by Take A Bite Out of Boca
- Pork Chops with Balsamic-Strawberry Sauce by Life Tastes Good
- Strawberry Balsamic Grilled Chicken by Katie’s Cucina
- Strawberry Pesto Chicken by Cindy’s Recipes and Writings
- Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette by Family Around The Table
- Lightened-Up Strawberry Mille-Feuille by Girl Abroad
- Roasted Strawberry Pavlova with Lemon Cream by Hezzi-D’s Books and Cooks
- Strawberries Romanoff by Renee’s Kitchen Adventures
- Strawberry Buttermilk Cake by Cricket’s Confections
- Strawberry Pound Cake Kabobs With Chocolate Drizzle by My Sweet Savings
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