I am so happy I found this recipe! I have been nervous to cook fish just because I worry about overcooking it and this recipe was so easy and perfect. I found the Kitchen Basics seafood stock so I used that instead and everything turned out great and so light I was able to serve bread pudding for dessert. I will definitely be making this again.
Basil-Steamed Halibut with Lemon Crème Sauce
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.
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- 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
- 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)
- 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. 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. Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.
- 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.
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