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Basil-rubbed White Fish with Langostino Lobster Cream Sauce

Basil-rubbed White Fish with Langostino Lobster Cream Sauce

Tender white fish fillets are coated with a fresh basil, garlic, and lemon rub, then pan-seared until flaky and opaque. A light langostino lobster cream sauce with tomatoes and white wine makes this restaurant-style seafood dinner elegant but approachable for a weeknight.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Ingredients

  • 3 cloves garlic cloves (minced)
  • 0.5 cup low-sodium seafood stock
  • 4 wedges lemon wedges (for serving)
  • 0.5 cup heavy cream
  • 1 large shallot (finely chopped)
  • 1.25 tsp kosher salt (divided)
  • 2 tbsp fresh parsley (chopped)
  • 1 cup cherry tomatoes (halved)
  • 0.5 cup dry white wine
  • 3 tbsp extra-virgin olive oil (divided)
  • 0.5 tsp black pepper (freshly ground)
  • 1 cup fresh basil leaves (packed)
  • 8 oz cooked langostino lobster tails (thawed if frozen and patted dry)
  • 1 tsp lemon zest (finely grated)
  • 0.125 tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh lemon juice
  • 24 oz skinless white fish fillets (such as cod, halibut, or sea bass, patted dry)
  • 2 tbsp unsalted butter (divided)

Instructions

  1. If the langostino lobster tails are frozen, thaw them safely in the refrigerator overnight or place the sealed package in a bowl of cold water for 30-45 minutes, changing the water every 30 minutes; do not thaw seafood on the counter.
  2. Place the fish fillets on a rimmed baking sheet lined with paper towels, pat them dry, and keep the raw seafood separate from ready-to-eat ingredients; wash your hands, knife, board, and counter with hot soapy water after handling the raw fish.
  3. Combine the 1 cup packed fresh basil leaves, 2 minced garlic cloves, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 0.75 tsp kosher salt, and 0.25 tsp black pepper in a mini food processor and pulse for 20-30 seconds until a loose green paste forms.
  4. Rub the basil mixture evenly over both sides of the fish fillets on the lined baking sheet, then let the fish stand at room temperature for 10 minutes while you prepare the sauce ingredients.
  5. Heat 1 tbsp unsalted butter in a 10-inch skillet over medium heat until melted and foaming, about 1 minute, then add the finely chopped shallot and cook for 2-3 minutes until softened and translucent but not browned.
  6. Add the remaining 1 minced garlic clove and the optional 0.125 tsp crushed red pepper flakes to the skillet, and stir with a wooden spoon over medium heat for 30 seconds until fragrant.
  7. Pour 0.5 cup dry white wine into the skillet and simmer over medium-high heat for 3-4 minutes, scraping up any browned bits, until the wine is reduced by about half and smells less sharp.
  8. Add 0.5 cup low-sodium seafood stock and 1 cup halved cherry tomatoes to the skillet, then simmer over medium heat for 4-5 minutes until the tomatoes begin to soften and the liquid looks slightly concentrated.
  9. Reduce the heat to medium-low, stir in 0.5 cup heavy cream, the remaining 1 tbsp fresh lemon juice, and the remaining 0.5 tsp kosher salt, and cook for 3-4 minutes until the sauce lightly coats the back of a spoon; do not let the cream boil hard.
  10. Fold the 8 oz cooked langostino lobster tails into the cream sauce and warm them gently over low heat for 1-2 minutes until heated through; keep the sauce warm on the lowest heat while the fish cooks.
  11. Heat the remaining 1 tbsp extra-virgin olive oil and remaining 1 tbsp unsalted butter in a 12-inch nonstick skillet over medium-high heat until the butter foams and the pan is hot, about 2 minutes.
  12. Add the basil-rubbed fish fillets to the 12-inch skillet in a single layer, presentation-side down, and cook without moving for 3-4 minutes until the underside is golden and the edges look opaque.
  13. Turn the fish carefully with a thin fish spatula and cook over medium heat for 2-4 minutes longer, depending on thickness, until the flesh is opaque, flakes easily with a fork, and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
  14. Transfer the fish to warm plates and let it rest for 2 minutes, then spoon the langostino lobster cream sauce over the top and garnish with 2 tbsp chopped fresh parsley.
  15. Serve immediately with the 4 lemon wedges, checking that each portion includes one fish fillet and a generous spoonful of warm langostino sauce.

Nutrition (per serving)

  • Calories: 463
  • Protein: 45 g
  • Fat: 27 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Sugar: 3 g
  • Sodium: 988 mg

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