from Island Gurl Foods
Island Gurl Bahama Steam Sauce is a zesty tomato-based sauce that is simply paradise in a bottle. It’s the perfect complement for fresh Ontario Rainbow Trout, complemented with Caribbean Sweet Potato Mash for a tasty island dish.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Yields: 4 Servings
4 Ontario Rainbow Trout Fillets (4 oz/125g each)
2 tsp (10 mL) fine sea salt
1 tsp (5 mL) black pepper (optional)
3 Tbsp (45 mL) vegetable or canola oil
1-360 mL bottle Island Gurl Bahama Steamed Sauce
½ each Ontario Red, Orange, and Yellow Bell Peppers, sliced (optional)
2 tsp (10 mL) fresh Ontario parsley
Sweet Potato Mash (below)
On a large plate, season the fish on both sides with salt and pepper (if using).
Heat a large skillet with oil over medium-high heat, add fish skin side down, cook for 5 minutes, flip, and cook for another 2-3 minutes. Transfer to plate, set aside.
Add the bell peppers, cook for 3 minutes. Lower the heat to medium heat, add the sauce bring up to simmer, return the fish to the pan, spoon sauce over fish, add parsley, cover with lid and steam for 1 minute. Remove from heat, serve over Sweet Potato Mash, spooning sauce over fish, garnish bell peppers, parsley and serve at once.
Tip: If you like bell peppers more al dente, add after steamed sauce and cook for 1-2 minutes.
Sweet Potato Mash
4 large Caribbean sweet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
2 yellow-fleshed potatoes, peeled and cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) whipping (or heavy) cream (35%)
1 Tbsp (15 mL) butter
¼ cup (60 mL) Parmigiano-Reggiano
Salt and white pepper to taste
1 Tbsp (15 mL) diced fresh Italian parsley
Separate potatoes into two 3-quart (3 L) pots filled with cold water (their different textures mean that one cooks faster than the next). Place over medium heat and bring to a boil and cook until tender when pierced with a paring knife, 15 minutes for yellow-fleshed potatoes and 30 minutes for Caribbean potatoes.
In a large bowl, mash potatoes together with a ricer or potato masher.
In a small 1-quart (1 L) saucepan, combine cream and butter over medium heat and cook until cream thickens slightly or forms tiny bubbles.
Add cheese and season to taste with salt and pepper.
Remove pan from heat. Mix in mashed potatoes and combine thoroughly. Fold in parsley and serve at once.
Nada’s Tips & Tricks: I love sweet potatoes and will add other root vegetables to change up the flavour profile: celery root, parsley root, turnip, rutabaga, parsnip, garlic and various potatoes. Take your kids/grandkids fishing to a local trout farm or creek and have them catch dinner. Lots of fun!
Contents and images used with permission by Chef Raquel Fox of Island Gurl Foods. https://www.islandgurlfoods.com/