MahiMahi in Lobster Sauce
Source of Recipe
The New York Times Seafood Cookbook
List of Ingredients
- 1 packet lobster base (to make 1 quart)
- 1/4 pound sliced bacon, cut into 2-inch lengths
- 1 small carrot, peeled, roughly chopped
- 1 small onion, peeled, roughly chopped
- 1 stalk celery, roughly chopped
- 1/4 cup chopped basil leaves
- 2 Tbsp minced thyme leaves
- 5 whole black peppercorns
- 1/2 cup tomato paste
- 1 cup heavy cream
- 3 cups half and half
- Salt and pepper
- 1 Tbsp vegetable oil
- 4 - 7 oz skinless mahimahi fillets
Instructions
- Place a large flameproof casserole over medium-low heat. Saute bacon until soft. Add carrot, onion, celery, basil, thyme and peppercorns. Saute until vegetables have softened, about 10 minutes. Add lobster base, tomato paste, heavy cream and half & half. Stir well, and simmer until reduced by half, about 45 minutes.
- Place a very fine strainer (or one lined with cheesecloth) over a 2 to 3-quart saucepan. Pour in lobster sauce; discard vegetables. Gently heat sauce. Season with salt and pepper to taste; keep warm.
- Place a large nonstick skillet over medium-high heat. Add vegetable oil. When hot, add fish fillets. Sear on both sides, about 1 minute a side for medium rare or longer to cook more thoroughly. Immediately transfer to four warm plates, and drizzle lobster sauce on and around each fillet.
Final Comments
4 servings
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