Fish Fillets With Lemon Turmeric Sauce
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4fish fillets (turbot, sole, flounder or red snapper)
- 16asparagus spears
- 2shallots
- 2tablespoons unsalted butter
- ¾ to 1cup heavy cream
- 1teaspoon turmeric
- Juice ½ lemon
- Coarse salt and freshly ground white pepper to taste
- 2tablespoons blanched chopped lemon rind
Nutritional analysis per serving (4 servings)
380 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 27 grams protein; 658 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
- Step 2
Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
- Step 3
Drain the asparagus spears and keep warm.
- Step 4
Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.
- This is good with boiled new potatoes sprinkled with fresh thyme.
Private Notes
Comments
Could any of the following replace the cream : evaporated milk, buttermilk, sour cream, greek yogurt, 2% milk, coconut milk? I know the flavors will change, but will it mess up the cooking so that it doesn't come out like everyone has said here. These are the the things I have in my pantry. I never have cream. Maybe I should start, but until then I hope all you experienced experts will help me out with some advice. TIA!
Absolutely wonderful. Shallots were out of season and I couldn’t get any so I used red onion, minced. Otherwise followed the recipe to the letter. Wild-caught frozen cod quick thawed in water, a hefty lemon with thick rinds, blanched and chopped, delicate organic asparagus, quickly steamed, and done! I think it took me all of 20 minutes from melting the butter to serving a truly beautiful dish: deep green asparagus draped over fish covered in golden sauce, and a dollop of sauce on top to finish the composition. I noted that the white pepper is essential. I would not substitute black pepper. I could not believe how delicious the sauce was!
I used fresh trout filets, added less cream and twice as much lemon. Also some cayenne. Served over grits. Delicious.