Crispy-Skin Snapper with Curried Spaghetti Squash

• 2 Tablespoons Vegetable Oil
• 3 pounds Spaghetti Squash, Peeled, Seeded, And Roughly Chopped
• 1 whole Shallot (roughly Chopped)
• 1 piece (1 In. Size) Fresh Ginger, Peeled And Roughly Chopped
• 2 cloves Garlic, Roughly Chopped
• 2 teaspoons Ground Turmeric
• 3/4 teaspoons Ground Coriander
• 1 cup Greek Yogurt
• 3/4 teaspoons Kosher Salt
• 1/4 cups Vegetable Oil
• 1/2 whole Red Bell Pepper, Seeded And Diced
• 1 whole Shallot, Diced
• 1 piece (1 In. Size) Fresh Ginger, Peeled And Diced
• 2 cloves Garlic, Minced
• 1 whole Lime, Juiced
• 2 Tablespoons Chopped Chives
• 1/4 cups Vegetable Oil
• 4 whole (8 Oz. Size) Red Snapper Fillets
• 2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/4 cups All-purpose Flour
• 1 whole Fennel Bulb, Trimmed And Very Thinly Shaved
• 8 whole Fennel Fronds, For Garnish

1. For the squash puree: Heat the vegetable oil in a large skillet over medium heat.
2. Add the spaghetti squash, shallots, ginger, and garlic and cook for 8 to 10 minutes, until the squash is tender and cooked through.
3. Add the turmeric and coriander and cook for another 2 minutes.
4. Transfer the mixture to a blender with the yogurt and blend until smooth.
5. Season with salt, to taste.
6. For the dahl vierge: Combine the vegetable oil, bell pepper, shallot, ginger, and garlic in a small saucepan over medium-low heat and cook for 2 minutes.
7. Remove from the heat and let it cool slightly.
8. Stir in the lime juice and chives.
9. For the snapper: Preheat the oven to 400 degrees F. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
10. Season the snapper on both sides with salt and pepper.
11. Dredge the skin-side of the fish in flour and shake off the excess.
12. Place the fish, skin side down, in the pan and cook for 3 to 4 minutes, until the skin is golden brown and crispy.
13. Transfer the pan to the oven and cook for 6 to 8 minutes, until cooked through.
14. To serve, place a few large spoons full of the spaghetti squash puree on a plate.
15. Top with the snapper and drizzle some dahl vierge around the plate.
16. Garnish with some shaved fennel and fennel fronds.

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Taken from tastykitchen.com/recipes/main-courses/crispy-skin-snapper-with-curried-spaghetti-squash/ (may not work)