Adapted from a recipe on La Vanillére, this elegant dish -- a savory use for pure vanilla extract -- serves 4.
4 fillets of sea bass, mahi mahi or cod (1-1/4 lb total)
2 tsp olive oil
1 shallot, sliced thin
2 tsp vanilla extract
1/4 cup white wine
1/4 cup chicken stock
1 cup heavy cream
Salt and fresh-ground black pepper, to taste
In a large frying pan, heat the olive oil over medium heat. Sauté the fish fillets gently until golden on each side, 3-4 minutes. Remove fish from pan and cover with foil to keep warm. In the same pan, lightly sauté shallots for 1 minute, adding a half teaspoon of olive oil if needed. Add vanilla extract, chicken stock and wine. Stir to combine. Slowly mix in cream, salt and pepper; cook for a few minutes until the sauce is reduced by half. Return the fish to the pan, coat with the cream sauce, and cook for 2 minutes until everything is nicely combined. Serve with jasmine rice.