This recipe came from my new favorite cookbook: For Cod and Country, by Barton Seaver. I got this cookbook from our friend, Brian Troy, while visiting him in Boston. Barton Seaver is a Washington, D.C. chef whose take on cooking focuses on seafood and sustainability. The chapters are organized into seasons and feature an array of fish and seafood dishes, as well as an array of side dishes.
Seaver recommends making extra reduction and use it to drizzle over fresh fruit or broiled vegetables (it'll keep for weeks.) This is a an easy recipe that is super healthy; a great dinner post Thanksgiving gluttony.
1 large spaghetti squash
1/4 cup water
1 cup balsamic vinegar
1 tablespoon sweet smoked paprika
1 shallot, thinly sliced
1/4 cup capers, drained and rinsed
1/2 cup plain Greek-style yogurt
2 tablespoons extra-virgin olive oil, plus more for brushing filets
Four 5-ounce tilapia filets
Preaheat the oven to 350 degrees.
For the spaghetti squash, cut the squash in half lengthwise and place cut side down on a rimmed baking sheet. Pour in the water. Bake until the flesh is soft and easily shredded with a fork, about 30 minutes. Leave the oven on.
For the balsamic reduction, mix the vinegar, paprika, and shallot in a small pot and simmer over medium-low heat until it is reduced by about two-thirds and is a thick syrup, about 20 minutes.
For the yogurt sauce, chop the capers as fine as you can, until they make a paste. Mix the capers, yogurt, and 2 tablespoons of olive oil in a small bowl and whisk to combine. Refrigerate until ready to use. (This will keep up to a week, tightly covered in the fridge.)
Brush the fish with a little olive oil, season with salt, and place on a baking sheet. Bake until the fillets are cooked through, about 10 minutes.