With Halloween being tomorrow, are you wondering what to do with the pumpkins you didn’t carve into jack o’lanterns? Try this sun-dried tomato, pistachio & basil encrusted Grouper with pumpkin puree for a delicious, festive and seasonal dish.

Sun Dried Tomato, Pistachio & Basil Encrusted Grouper with Seasonal Pumpkin Puree

Serves 4


4x 6oz Grouper fillets (Halibut, Salmon, Sea Bass will also work will with this recipe)

2 tablespoons sundried tomatoes, roughly chopped

2 tablespoons pistachio nuts, crushed

1 tablespoon freshly chopped basil

For Pumpkin Puree:

3 cups pumpkin flesh, cubed

2 cups low in sodium vegetable stock

Sea salt

Freshly ground black pepper


Place the grouper onto a lightly greased sheet pan. Take a small bowl and mix the sun-dried tomatoes, pistachio nuts and basil together. Then spread equal amounts of the paste on top of each fillet, then set aside.

Place the pumpkin into a medium size saucepan, pour over the stock and place the pan onto the stove over a medium high heat. Bring to a boil, then turn down to a simmer and cook for 10 to 15 minutes or until the pumpkin is tender. Remove the pan from the heat and carefully tip into a blender, blender until smooth, taste and season with salt and pepper.

While the pumpkin is cooking place the sheet pan in the oven and roast for 10 to 12 minutes until the fish is cooked through, remove from the oven.

To serve:

Place equal amounts of pumpkin puree in the center of four joint plates, top with a portion of grouper, scatter over any remaining basil leaves and serve. 

Recipe: Chef Mark Allison