Pan Seared Rockfish with Basil Coconut Sauce

Pan Seared Rockfish with Basil Coconut Sauce

Serves: 4

For the Fish:

• 4 center cut rockfish fillets; about 2 ½ inches thick                            Note: striped bass may also be used
• 1 teaspoon each sea salt and ground black pepper
• 1 tablespoon coconut oil or ghee

For the Basil Coconut Cream Sauce:

• 1/2 cup white wine
• 1/2 cup poultry stock [SEE PAGE]
• 1 cup coconut cream
• 1 teaspoon shallot, minced
• 1 bunch of basil, rinsed, dried and destemmed
• 1 tablespoon ghee

1. FOR THE SAUCE: In a saucepan over medium heat, sauté the shallot in ghee. Saute until the shallots are carmelized.
2. Turn heat up to medium-high and add the white wine and poultry stock. Stir while the sauce reaches a boil. You want to let some of the liquid evaporate to start to thicken the sauce. Once the sauce has lost much of the liquid, slowly add in the coconut cream. Reduce heat to medium and stir until the sauce thickens – should have aboiut 1/3 cup of liquid before you proceed to the next step.
3. Turn heat off and stir in the basil leaves. Set aside.
4. FOR THE FISH: Heat a cast iron or non-stick pan over medium heat with coconut oil or ghee. Season both sides of the fish fillets with salt and pepper.
5. Once the oil begins to ripple, carefully add the fillets. Sear the fillets on the first side without touching them for about 5 minutes. Carefully flip and sear on the other side for an additional 5 minutes. The fish is cooked when it is opaque in the center.
6. Stir the cream sauce. Plate your fish and serve the Basil Cream Sauce on top. This is a great pairing with Zucchini & Carrot Slaw [PAGE] or thinly sliced red cabbage tossed in a little white wine vinegar.