Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Fish Store

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon minced shallots
1 tablespoon minced garlic
1/2 cup dry white wine
1 3/4 cups heavy cream
1/3 cup whole basil leaves
Salt and freshly ground black pepper
4 (6-ounce) skinless sablefish (black cod) fillets
1 1/2 cups peeled, seeded, and diced tomatoes
1/4 cup chiffonade basil, plus extra for garnish

Directions

Preheat oven to 350 degrees F.

In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves.

Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan. Pour the basil sauce over the fish and sprinkle with diced tomatoes. Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.

Remove the fillets from the sauce to a plate, and cover to keep warm. Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan. Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened. Adjust the seasonings with salt and freshly ground black pepper. Add 1/4 cup of chiffonade basil and remove the sauce from the heat.

Place the fillets on individual plates and top immediately with the basil sauce and tomatoes. Garnish with fresh chiffonade of basil if desired.

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Comments & Reviews

recipe Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
Anonymous 02-18-2008
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Amazing
Rated: 5 stars out of 5

Absolutely delicious. Have also made the sauce separately and served w/ fresh pasta, seared scallops, shrimp and lobster.... This sauce is so good I wanted to lick the pan! I've also used champagne instead of white wine, and that was incredible!Read more
recipe Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
Anonymous 06-19-2007
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Great with Salmon, too!
Rated: 5 stars out of 5

This sauce is great to serve with grilled salmon. It is light so it doesn't mask the flavor of the fish and colorful, so... makes the presentation beautiful. I place it under the fish so the grill marks show.Read more
recipe Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
James Newark, DE 10-12-2006
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Excellent
Rated: 5 stars out of 5

This dish was wonderful and east to prepare. The fish melts in your mouth and the sauce is fantastic!
recipe Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
Anonymous 01-04-2006
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Awesome fish dish!!!
Rated: 5 stars out of 5

Very flavorful and the basil really spices it up. love it! and I have a very picky fish eater at home.
recipe Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic
Claire Baton Rouge, LA 07-03-2005
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sablefish basil cream
Rated: 4 stars out of 5

I look for other ways to cook fish. We pan fry it all the time or deep fry and that gets old. This looks delightful and I... love basil and tomatoesRead more