Steamed Seafood Fillets with White Wine Sauce

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 6 - medium size filets (catfish, cod, tilapia or salmon)
  • 1 cup - chopped fresh parsley
  • Salt - to taste
  • Fresh ground pepper
  • For the white wine sauce:
  • 6 tbsp - margarine
  • 1.5 cups - sliced mushrooms
  • 1/2 cup - finely sliced shallots
  • 1 cup - dry white wine
  • 2.5 cups - fish or chicken broth
  • Salt - to taste
  • 1/4 tsp - freshly ground white pepper
  • 4 tbsp - all-purpose flour
  • 2 cups - heavy cream
  • 1 tbsp - fresh lemon juice

How to Make Steamed Seafood Fillets with White Wine Sauce

  • Smear salt, pepper and parsley over the fish along with some olive oil.
  • Steam on greased steamer trays, covered, for 6-8 mins or until fish flakes easily when forked. Set aside.
  • Melt 1 tbsp margarine over medium heat and then add the shallots and mushrooms. Fry for a minute.
  • Add 1/2 cup broth, salt and pepper, simmer until liquid reduces by half.
  • In another saucepan, melt 3 tbsp margarine over medium heat and add the flour, stirring with a wire whisk.
  • Add remaining broth, blend well, bring to a boil and then simmer for 10 mins.
  • Add to the mushroom mixture, simmer for 10 mins.
  • Add cream and simmer for 15 mins, stirring frequently.
  • Add lemon juice, remaining margarine and turn the heat off.
  • Place steamed fish in your serving dish/tray and pour the sauce over it. Serve hot.