Spicy grilled tilapia with creamy grits and mushroom spring onion sauce

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Ingredients

  • For the mushroom spring onion sauce:

  • 1 tbsp butter
  • 135g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced baby portobello mushrooms (cremini)
  • 25g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced spring onions
  • 60ml white wine
  • 120ml double cream
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Salt and black pepper
  • For the grits:

  • 1.2L milk
  • 175g quick-cooking grits or polenta
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • For the grilled broccoli and carrots:

  • 1 large bunch broccoli, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced lengthwise (with stalks and florets intact)
  • 1 bunch whole carrots, tops removed, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced lengthwise
  • 60ml olive oil
  • 1 tbsp garlic powder
  • Salt and pepper
  • For the tilapia:

  • 6 (175g) tilapia fillets
  • 80ml Jamaican jerk seasoning marinade

Use imperial measurements

Method

How to make Spicy grilled tilapia with creamy grits and mushroom spring onion sauce

For the mushroom spring onion sauce:
1) Melt the butter in a large frying pan. Saute the mushrooms and spring onions for about 3 minutes.

2) Stir in the wine and double cream. Season with garlic powder, cayenne, salt and pepper. Stir until the sauce thickens slightly. Keep warm until ready to serve.

For the grits:
1) Bring the milk to a boil. Gradually Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the grits, butter, salt and pepper.

2) Stir constantly for about 3 to 5 minutes until the grits thicken to the desired consistency. Keep warm until ready to serve.

For the grilled broccoli and carrots:
1) Heat the grilling element to medium. Toss the broccoli and carrots in olive oil and season with garlic powder, salt, and pepper.

2) Cook the vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, cook the tilapia at same time.

For the tilapia:
1) Heat the grilling element to medium. Rinse and dry the fillets and then rub with jerk seasoning.

2) Cook the tilapia for 3 to 4 minutes on each side. Remove from the heat.

3) Spoon the grits on the centre of the plate. Lay the tilapia on top of the grits. Lay the carrot Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices on top of the fish in a criss-cross manner and place the broccoli stalks to the side. Top with mushroom spring onion sauce and serve immediately.