Basil-Steamed Halibut With Lemon Crème Sauce Recipe

Name: Basil-Steamed Halibut With Lemon Crème Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche; 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)

Servings: persons

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 creme fraiche
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 creme fraiche, 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.
5
MyRecipes is working with
6
, 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
7
.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Basil-Steamed Halibut With Lemon Crème Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil-Steamed Halibut With Lemon Crème Sauce

How did you like this recipe?

Frequently Asked Questions