Sea Trout with Sautéed Mushrooms and Squash and Shallot Mash with Thyme Butter

Thyme Butter:
1 small bunch of thyme 
1 stick of butter 

Squash Mash:
2 acorn squash - cut in half with skin on  
2 tbsp. shallot 
2 tbsp. olive oil 
Salt & pepper to taste

Fish:
2 large Sea Trout Filets - cut into 8 pieces (about 1 ½ lbs. each - washed with skin removed and checked for scales) 
1/4 cup soy flour to lightly coat 
1/2 cup olive oil for pan 
1 tbsp. white wine 
1 cup shitake mushrooms - cleaned & sliced 
1 cup white mushrooms - cleaned & sliced 
2 tbsp. pine nuts

Thyme Butter Preparation:
Melt butter over low heat. Place 2 oz. thyme in butter and let steep one hour.

Squash Mash Preparation:
Coat squash and shallot with oil, salt and pepper. Roast acorn squash and shallot in 475-degree oven for about 45 minutes. When cool enough to handle, but still warm, scoop out flesh of squash from shell and place in large bowl. Separate shallot from outer skin and put in bowl with squash.
Mash with bean masher. Keep warm in 275-degree oven.

Fish Preparation:
Salt & Pepper filets. Dust each filet about 1 tablespoon a piece with soy flour. Pan sear 4 filets over medium-medium high heat about 4 - 5 minutes each side in cast iron pan with a 1/2 cup olive oil for each batch. Keep filets warm in 275-degree oven while you finish cooking the mushrooms. Sauté mushrooms and pine nuts until brown in medium sauté pan. Deglaze with white wine away from heat.

To Serve:
Spoon squash mash on center of plate and top with fish filet and mushroom mix. Drizzle about 1 tablespoon of thyme butter over each serving.

Yields 8 servings for entree - approximately 11 net carbs per serving