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Morphy Richards Intellisteam appliance on a kitchen bench
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Blue Grenadier with Creole Sauce

Place one fish fillet on a plate and spoon over the sauce and garnish with chopped parsley leaves. Serve the corn cob on the side with a sprinkle of Cajun spice seasoning. Enjoy!
Course: Main Course
Cuisine: American

Ingredients

  • 2 large Blue Grenadier fillets approx 300gms; skinless
  • 1 tsp Cajun spice
  • 2 tsp olive oil
  • Salt to season
  • 2 tbsp parsley; chopped for garnish
  • 1 large corn cob; divided into 2 small pieces

Cajun Spice Mix:

  • 30 gms paprika
  • 15 gms black pepper
  • 1 tbsp cayenne
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Creole Sauce:

  • 1 small onion; finely chopped
  • 2 small garlic cloves; grated
  • ½ green bell pepper/capsicum; finely chopped
  • 1-2 celery sticks approx 50gm; finely chopped
  • 2 large ripe red tomatoes; chopped canned tomatoes can also be used
  • ½ tsp Cajun spice mix
  • ½ tsp dried thyme
  • 1 tsp dried basil if fresh, use 4-5 leaves
  • 1 tbsp red wine vinegar
  • ½ tsp Tabasco/hot sauce optional
  • Salt to season

Instructions

  • Clean the fish fillets; remove skin and bones if any. Pat dry.
  • Add the Cajun spice, oil and season with salt. Rub well all over the fish fillets and keep aside for 10 minutes.
  • Place the fillets on aluminium foil and cover to create a packet (preserves juices and keep fish moist) and then place inside the rear container in the steam tray.

Cajun Spice Mix:

  • Combine all the spice powders thoroughly and store in an airtight container. Keeps for atleast 3 months when stored in a cool, dry place.

Creole Sauce:

  • Finely chop all the ingredients either using a food processor or by hand and place in a non-reactive bowl.
  • Add the seasonings; Cajun spice, thyme, basil, red wine vinegar, salt and Tabasco; mix well to combine.
  • Place the mixed ingredients in the sauce bowl.
  • Keep the sauce bowl in the left side of the divider wall in the front container.

Intellisteam settings:

  • Set time for the fish in the rear container using the fish preset (20 minutes)
  • For the sauce in the left side of the front container, set time using the sauce preset (30 minutes)
  • For the corn in the right side of the front container, set time using the root vegetables preset (28 minutes)

Notes

Store the excess Cajun spice mix in an airtight container