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Fish Fillet with Tahitian Vanilla Sauce served with mixed vegetables and a small glass of sauce.

Fish Fillet with Tahitian Vanilla Sauce Recipe

Soft fish and warm vanilla bring easy island comfort to Fish Fillet with Tahitian Vanilla Sauce and keep the dish simple enough for weeknight cooking.

Course: Main
Cuisine: Tahitian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Recipe adapted from Tahiti Vanille

Ingredients

  • 4 fillets of Ocean Perch, Seabass, or Mahi Mahi
  • 1 shallot
  • 250 ml – 1 cup heavy cream
  • Butter
  • 80 ml – ⅓ cup dry white wine
  • 1 tsp beef bouillon
  • 2 tsp vanilla extract
  • ¼ vanilla bean pod – slit in half
  • salt and pepper – to taste

Instructions

  1. In a pan, lightly fry the fish fillets in butter until golden brown. Remove them from the pan and keep warm.

  2. Lightly sauté the shallots in the same pan with butter, making sure they do not brown.
  3. Add 2 teaspoons of vanilla extract, then stir in 1 teaspoon of beef bouillon and the white wine. Mix until fully dissolved.
  4. Slowly pour in the cream, scrape the vanilla bean pod, and add it to the sauce.
  5. Season with salt and pepper to taste.
  6. Let the sauce simmer for a few minutes, until it thickens slightly.
  7. Serve the warm fish fillets with the vanilla sauce on the side, along with steamed vegetables or jasmine rice.