Today we present to you a simple cajun dish, Cajun Seasoned Grouper Sous Vide topped with Crawfish & Shrimp Sauce. Might tasty dish that we all enjoyed. Looks good, too. 🙂
If you haven’t figured this out yet, we eat a lot of fish. It’s a great protein, very low in fat and calories, and has tremendous variety. You have strong flavored fish like tuna, salmon, catfish, etc. Then you have the mild not so fishy tasting fish like tilapia that serve as the backdrop upon which to build flavors. Somewhere in the middle is codfish, barramundi, halibut, etc. which have a nice sweetness to them. Also, different types of fish have different textures. For instance, perch is a nice, sweet white fleshed fish with small flakes. Halibut, on the other hand, has large white flakes. Then you have tuna, shark and swordfish which have a steaky, meaty texture. So, when we go to the market we always stop by the fish market to see what they have in stock. On this particular trip to the market they were having a sale on grouper. We like grouper a lot and it makes a fabulous traditional ceviche. Needless to say, I bought a few filets for dinner not knowing what I was going to do. When we got back to the hacienda and were discussing what to do for dinner, it dawned on me that it had been a while since I had made a cajun dish. I already had some frozen crawfish tails and some frozen shrimp in the freezer. I also had some leeks that I needed to use. On top of that, it had been a while since I had played with the sous vide setup and I was afraid Stefan would think I forgot how to use it. 😮 Sous vide always makes an amazingly moist, perfectly cooked fish. So, a Cajun Seasoned Grouper Sous Vide topped with Crawfish & Shrimp Sauce dinner it became and this is what we did.
- 4 grouper filets (6 oz @)
- 12 oz cooked crawfish tails
- 12 shrimp, 26 – 30 count, peeled and deveined
- olive oil
- cajun seasoning (recipe found here)
- 2 Tbsp butter
- 1 cup leeks, white part only, sliced
- 1 Tbsp garlic, minced
- 1/4 cup brandy
- 1 tsp (or more to your liking) hot sauce
Brush filets with olive oil.
Season with cajun seasonings.
Place filets in vacuum seal bag.
Place bags in water bath at 55 C/132 F and cook for 20 minutes. Now, obviously, if you don’t have a sous vide setup and don’t want to spend the bucks to buy one, you can cook this in a skillet or on the grill, the choice is yours.
While the fish is cooking sous vide, add the butter
and the oil to a sauté pan over medium high heat.
Add the leeks and sauté.
Next, the garlic.
Followed by the crawfish tails.
Then the shrimp.
Add a good splash of brandy just for good measure.
Then add a little lemon.
Season with some salt.
And we want just a tad more heat and flavor so add some hot sauce to your liking. I used our homemade hot sauce which is really killer stuff.
By the time you get all of this done, the shrimp will be cooked and you’re ready to serve. Get you dinner plates lined up and place some rice (about 1/2 cup) on th plate.
Put the grouper filets atop the rice.
Top with some of the crawfish and shrimp sauce.
Toss a few green beans on the plate for some added color and viola, Cajun Seasoned Grouper Sous Vide topped with Crawfish & Shrimp Sauce. Serve & enjoy!!