Baked Acorn Squash and Grilled Fish

When I am going to be home alone I always decide to experiment with recipes I have never tried before. That way I know whether to feed them to Justin or not. I still have a couple squashes left from my fruit stand gatherings this fall. My favorite are Acorn squashes, mainly because they are so pretty but they do taste wonderful.
Cut the Acorn squash in half length wise and scoop out all the guts.
I put together a little mixture to bake my squash with:
1/2 Minced Jalapeno
1 minced garlic clove
1T olive oil
1/2 T honey
 Mix it together and spread in on with a spoon or brush
(you will have some left over)
 
Pop the squash in the oven skin side down at 425 and let it bake for 30 minutes
Fish doesn't take very long to cook so when the squash is about done I preheat my George Foreman grill...These grills are the BEST! Fyi. 
I seasoned my fish with dill, thyme, and lemon pepper
Since the George Foreman grills on both sides at once the fish cooks in about 5 minutes
Using the left over Jalapeno mixture I had, I added a couple spoon fulls of plain non fat greek yogurt, lemon juice, and dill. That made a yummy dipping sauce for my fish.

About the fish I used, I use Swai, which is a "white" fish. Well I am a college student on a budget and who doesn't like cheap food when they have very little money? So, of course I saw this big bag of fish, for super cheap and thought, SCORE! After doing a little research on Swai, this bag of fish will be going in the garbage. It is a Vietnamese cat fish. Farm raised, only in Vietnam. That alone makes me not want to buy it. I would rather buy fish that was raised in America. Also, when I looked at the information on my bag the fish had been frozen in the middle of 2011 and it said it should be used before Feb. 25, 2013. I just bought this a couple weeks ago, and it is a very large bag. No one really thinks to look at the expiration date on frozen food because, well, it's frozen! I wanted to switch from Tilapia because a friend of mine told me Tilapia is a bottom feeder and really is quite gross, so I though I would try these as a replacement. I will be going back to Tilapia. Not that this didn't taste good, but the idea of it being raised in Vietnam, and farmed in 2011 just psyched me out. 
So, I recommend Tilapia or a similar white fish (not cat fish) for this recipe.