Lemon and Basil Cream Sauce for Fish
- 1 tablespoon lemon zest
- 1 tsp lemon juice
- 2 shallot cloves minced
- 1/2 cup chicken broth
- 2/3 cup heavy cream
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- dash of cayenne optional
- in a small pot, heat oil over medium. Add shallots, season with salt, pepper, and cayenne (if using) and cook, stirring, until tender, 4 minutes. Add broth, cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice, basil leaves and season to taste with salt and pepper. Spoon sauce over fish. Makes enough sauce for 4 servings of grilled or broiled or baked fish.
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