Rating: 4 stars
5 Ratings
  • 1 star values: 1
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  • 5 star values: 4

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.

Susan Herrmann Loomis
Recipe by Cooking Light November 2010

Gallery

Randy Mayor; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.

  • 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.

Chef's Notes

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.

Nutrition Facts

290 calories; fat 14.4g; saturated fat 6.9g; mono fat 4.2g; poly fat 1.8g; protein 36.6g; carbohydrates 0.5g; fiber 0.1g; cholesterol 131mg; iron 1.6mg; sodium 387mg; calcium 88mg.
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