Autumn looks different depending on where you stand. In Alaska, you feel the season turning in the air and see it in the changing light. In Florida, sometimes the first sign is what we begin craving, what we choose at the market, what we stir into a pan. ✨Recipe below and in my Substack at lenorenolanryan ✨ 2 tablespoons Partanna olive oil 2 medium shallots, finely chopped 2 tablespoons grated fresh ginger 2 garlic cloves, minced ¾ cup plain, unsweetened pumpkin purée 1 cup unsweetened full-fat coconut milk 2 teaspoons curry powder and a few fresh sage leaves Maldon salt and cracked black pepper 1 tablespoon fresh lemon juice, plus more to taste A big splash of Pumpkin Patch Cocktail 1½ pounds @SitkaSeafoodMarket rockfish fillets, cut into 4 portions ⅓ cup all-purpose flour 1 large egg, beaten with 1 tablespoon water 1 cup panko breadcrumbs 3 tablespoons olive oil, plus more as needed ¼ cup pomegranate seeds 2 tablespoons chopped cilantro or flat-leaf parsley 2 cups baby arugula 1 tablespoon extra-virgin olive oil Pat fish dry and season. Coat lightly in flour, then egg, then panko. Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook fish for approximately 3–4 minutes per side, depending on thickness, until golden and the center reaches 145°F. Warm 2 tablespoons olive oil over medium-low heat. Soften shallots for 4–5 minutes. Add ginger and garlic; cook 1 minute. Stir in curry powder and sage andcook for 30 seconds. Whisk in the coconut milk and pumpkin puree. Simmer gently for 3-5 minutes, thinning with stock as needed. Add lemon juice, adjust seasoning, and keep warm. Lightly toss arugula with olive oil, lemon juice, salt, and pepper. Spoon sauce onto plates and set fish on top, keeping the upper crust uncovered. Arrange a mound of arugula alongside. Finish with pomegranate, herbs, and lemon wedges. Enjoy! #rockfishrecipe #seafood #crispyfish #fallcooking #curryrecipe - @lenorenolanryan