Blue-eye trevalla with grapefruit butter sauce on carrot and ginger mash

This gourmet fish dish is sure to impress even the toughest critics.

• 2 teaspoons peanut oil
• 2 garlic cloves, crushed
• 1 small fresh red birdseye chilli, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 125ml (1/2 cup) dry white wine
• 100g chilled butter, cubed
• 2 tablespoons fresh grapefruit juice
• Salt & ground white pepper
• 4 (about 180g each, 1cm thick) blue-eye trevalla fillets, skin removed
• Baby rocket leaves, to serve

Carrot & ginger mash

• 3 large (about 600g) desiree potatoes, peeled, quartered
• 2 large (about 300g) carrots, peeled, cut into 2cm-thick slices
• 3 teaspoons finely grated fresh ginger
• 60ml (1/4 cup) milk
• 20g butter
• Pinch of salt

1. Step 1

   To make the mash, steam the potato and carrot in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a heatproof bowl. Add ginger, milk and butter, and use a potato masher to mash until smooth. Taste and season with salt.

2. Step 2

   Meanwhile, heat the oil in a medium saucepan over medium heat. Add garlic, chilli, cumin and coriander and cook, stirring, for 30 seconds or until fragrant. Reduce heat to low. Add the wine and bring to a simmer. Simmer, uncovered, stirring occasionally, for 2 minutes. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Remove from heat. Stir in the grapefruit juice. Taste and season with salt and pepper.

3. Step 3

   Preheat a barbecue grill or chargrill on high. Add fish and cook for 2 minutes each side or until cooked through.

4. Step 4

   Spoon the mash among serving plates. Top with fish and rocket leaves. Drizzle with sauce and serve immediately.