Basil-Steamed Halibut with Lemon Crème Sauce

Photo: Randy Mayor; Styling: Mindi Shapiro Levine

A simple, quick fish stock is used for steaming the fish and for the sauce. Ask your fishmonger for white fish bones; the flavor from darker-fleshed fish might be too strong. It's important to thoroughly rinse fish bones and remove any blood before preparing the stock.

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 14.4g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.6g
  • Carbohydrate: 0.5g
  • Fiber: 0.1g
  • Cholesterol: 131mg
  • Iron: 1.6mg
  • Sodium: 387mg
  • Calcium: 88mg

Ingredients

  • 1 1/2 pounds white fish bones
  • 2 medium carrots, peeled and coarsely chopped
  • 1 medium onion, peeled and coarsely chopped
  • 1 garlic clove, minced
  • 4 cups water
  • 1/4 cup crème fraîche
  • 2 1/4 teaspoons fresh lemon juice
  • 1 large egg yolk
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch fresh basil leaves (about 1 ounce)
  • 4 (6-ounce) halibut fillets, skinned
  • Torn fresh basil leaves (optional)

Preparation

  1. 1. Combine first 4 ingredients in a large Dutch oven; add 4 cups water. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture through a sieve into a bowl, reserving stock. Discard solids.
  2. 2. Pour 1/4 cup stock into a small saucepan (set remaining stock aside); bring to a boil over high heat. Boil 2 minutes or until stock is reduced to 2 tablespoons. Reduce heat to low. Combine crème fraîche, juice, and egg yolk in a small bowl, stirring with a whisk. Slowly pour egg mixture into reduced stock, stirring constantly with a whisk. Remove from heat; stir in butter, 1/4 teaspoon salt, and pepper. Set aside.
  3. 3. Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.
  4. 4. Line a vegetable steamer with 1 bunch basil leaves; arrange fillets in a single layer over basil. Place steamer in skillet; cover and steam fillets 15 minutes or until fish flakes easily when tested with a fork. Carefully remove steamer from skillet. Sprinkle fillets with remaining 1/4 teaspoon salt; let stand 5 minutes. Serve with sauce. Garnish with basil leaves, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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