INGREDIENTS:2 Tbsp. vegetable oil
1 large onion, peeled, halved lengthwise and sliced into thin crescents
2 cloves garlic, peeled and minced
2 Tbsp. curry powder
1 ¼ lbs. butternut squash, peeled and cut into bite-size chunks
2 tsp. sugar
½ tsp. salt
14.5 oz. can diced tomatoes with chiles
1 cup water
1 lb. halibut fillets
3/4 cup Georgia pecan halves
2 Tbsp. chopped fresh cilantro
4 servings cooked white rice DIRECTIONS:In large dutch oven, heat oil over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and curry powder and saute another minute. Add squash, sugar and salt and cook 3 minutes. Stir in tomatoes and water. Cover stew mixture and heat to boiling. Reduce heat to simmer, cover and cook 20 minutes or until squash is tender. Meanwhile, season fish on both sides with salt and pepper and cut into 1-inch chunks. Toast pecan halves. When squash is tender, gently place fish and pecans in the pot and ladle some of the pan juices over them. Cover and simmer just until fish is cooked through–5 to 7 minutes. Fold in ½ Tbsp. cilantro. To serve, ladle stew over white rice and sprinkle with remaining cilantro. SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: GEORGIA PECAN COMMISSION
