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+ servings
Fish fillet with Tahitian Vanilla Sauce

Fish Fillet with Tahitian Vanilla Sauce

The recipe for a deliciously exotic dish: Fish fillet with Tahitian Vanilla Sauce!

Course Main
Cuisine Tahitian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 fillets of Ocean Perch Seabass or Mahi Mahi
  • 1 shallot
  • 250 ml – 1 cup heavy cream
  • Butter
  • 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


  1. In a pan, lightly fry the fish fillets in butter until golden brown. Remove the fish from pan and keep warm.
  2. Lightly sauté the shallots in the pan with butter. Make sure not to brown them.
  3. Add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and the white wine. Stir until dissolved.
  4. Slowly mix in the cream, scrape the vanilla bean pod and add it to the sauce.
  5. Season with salt and pepper to taste.
  6. Let it cook for a few minutes, until it thickens a little.
  7. Serve the warm fish fillets and the vanilla sauce on the side, along with steamed vegetables and/or jasmine rice.