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Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic Recipe

Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Fish Store

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on December 21, 2010

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    Delicious dish! I used steelhead trout instead of cod, & it worked perfectly. Cooked it for 20 minutes at 350 in the sauce & then put the fresh diced tomatoes on top before serving alongside some sweetcorn. Lovely sauce with lots of flavor.

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  • on February 18, 2008

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    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!

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  • on June 19, 2007

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    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.

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  • on October 12, 2006

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    This dish was wonderful and east to prepare. The fish melts in your mouth and the sauce is fantastic!

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  • on January 04, 2006

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    Very flavorful and the basil really spices it up. love it! and I have a very picky fish eater at home.

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  • on July 03, 2005

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    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 tomatoes

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