Today’s recipe may sound highly unusual, but it really isn’t. When we visited Tahiti a few months ago, “fish with vanilla sauce” was on every restaurant’s menu and once we tried it, it wasn’t hard to understand why. It is an amazing combination and one of the tastiest ways to eat fish. Obviously, people in Tahiti use local produce to come up with incredible dishes and this recipe clearly has a “French touch” too. In fact Tahiti has some of the best Vanilla in the world! When we came back, I was determined to recreate some of the delicious dishes we had eaten on the islands and after successfully making Firi Firi, Pineapple and Passion fruit Jam and Mai Tai, I thought it was time to try my hands with this dish. And I found the perfect recipe for it as it tasted exactly like the one we had in Bora Bora! Despite its exotic name, making this sauce is very easy… and doesn’t require you to fly to the other side of the world to gather the ingredients. You can easily make it at home and be transported to an exotic island with every bite! Enjoy!
Fish Fillet with Tahitian Vanilla Sauce
- 4 fillets of Ocean Perch Seabass or Mahi Mahi
- 1 shallot
- 250 ml – 1 cup heavy cream
- 80 ml – 1/3 cup dry white wine
- 1 tsp beef bouillon
- 2 tsp vanilla extract
- ¼ vanilla bean pod slit in half
- Salt and pepper to taste
In a pan, lightly fry the fish fillets in butter until golden brown. Remove the fish from pan and keep warm.
Lightly sauté the shallots in the pan with butter. Make sure not to brown them.
Add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and the white wine. Stir until dissolved.
Slowly mix in the cream, scrape the vanilla bean pod and add it to the sauce.
Season with salt and pepper to taste.
Let it cook for a few minutes, until it thickens a little.
Serve the warm fish fillets and the vanilla sauce on the side, along with steamed vegetables and/or jasmine rice.