Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Yield
4 servings (serving size: 1 fillet and 2 tablespoons 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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

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.

Ratings & Reviews

gocougs1995's Review

Jeanieweenie
December 22, 2013
N/A

Bianca09's Review

WendeM
April 09, 2012
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.

Belladonna714's Review

Bianca09
March 25, 2012
This sauce was lick the plate good!!! I didn't want to put forth the extra effort to make fish stock, so I just used better than bullion lobster base which worked fine. I would make this again, but probably wouldn't use halibut, at $24.99/lb the sauce overpowered it's delicate flavor.

Jeanieweenie's Review

gocougs1995
November 20, 2011
So delicious! I just wish I could find a way to make the sauce a little thicker. I tried adding cornstarch but I didn't want to put too much in and alter the flavor. Still really good though!

WendeM's Review

Belladonna714
November 13, 2010
This was delicious!!! However, the grocery store seafood departments in my area are not carrying fish bones so I had to substitute canned fish stock. This recipe is a keeper - especially the sauce!