Entree: Réunion – Poisson à la Vanille (Fish cooked with vanilla-scented cream and tropical flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 18 min

Total 58 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (firm white fish such as snapper, grouper, or mahi-mahi)
- 1 1/2 tsp (7 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour (for light dredge; optional)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 small shallots, minced, approx. 1.5 oz (45 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) canned coconut milk
- 1 vanilla bean, split and scraped (or 1 tsp (5 ml) pure vanilla extract)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (4 g) light brown sugar
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1 1/2 cups (300 g) long-grain white rice, uncooked (for serving)
- 3 cups (720 ml) water (for rice)

Instructions

1. Pat fish fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess.
2. Heat olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat until shimmering. Sear fillets 2–3 minutes per side until golden and just cooked through. Transfer to a warm plate and tent with foil.
3. Reduce heat to medium. Add remaining 1 tbsp (14 g) butter to the pan, then sauté shallots and garlic until translucent, about 2 minutes.
4. Deglaze the pan with white wine, scraping up browned bits, and reduce by half, about 2–3 minutes.
5. Stir in heavy cream, coconut milk, scraped vanilla seeds (or vanilla extract), lime juice, and brown sugar. Simmer gently until slightly thickened, about 4–5 minutes. Taste and adjust salt, pepper, and cayenne.
6. Return fish to the pan and spoon sauce over the fillets; warm through 1–2 minutes without boiling so the sauce remains glossy.
7. Meanwhile, rinse rice until water runs clear. Combine rice and 3 cups (720 ml) water in a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
8. Serve fish over steamed rice, spooning extra vanilla-coconut sauce over each portion and garnish with chopped parsley and a lime wedge.