← Field Guide
Blue Grenadier
Macruronus novaezelandiae
Soft, snow-white fillets with a mild flavour — a quiet southern workhorse.
Peak winter, available year-round
From boat to bench
Blue grenadier are taken by mid-water trawlers in deep cold waters off Tasmania and southern Victoria during their winter spawning aggregations. The fishery is quota-managed and certified sustainable, with fish dressed and snap-chilled at sea.
Health benefit
Low-fat white fish high in B12 and selenium for energy and immune support.
Easy Recipe
Lemon-Butter Grenadier Parcels with Couscous & Salad
Serves 2·25 minutes
Ingredients
- 2 blue grenadier fillets
- 1 leek, finely sliced
- Lemon slices, knob of butter, fresh thyme
- Salt and pepper
- 1 cup couscous + 1 cup boiling stock
- Mixed leaves, cherry tomatoes, cucumber
- Olive oil and lemon for the salad
Method
- 01Heat the oven to 200°C.
- 02Lay each fillet on baking paper with leek, lemon, butter and thyme; wrap into sealed parcels and bake 12 minutes.
- 03Pour boiling stock over the couscous, cover for 5 minutes, then fluff with a fork.
- 04Toss leaves, tomatoes and cucumber with olive oil, lemon and salt.
- 05Serve the parcels opened at the table over a bed of couscous with the salad alongside.
