Basil-Steamed Halibut With Lemon Crème Sauce

  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.
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white fish, carrots, onion, garlic, water, creme fraiche, lemon juice, egg yolk, unsalted butter, salt, freshly ground black pepper, fresh basil, fresh basil

Taken from www.myrecipes.com/recipe/basil-steamed-halibut (may not work)

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