This deliciously seasoned, pan-fried Yellowfin tuna fillets make the perfect weeknight meal. Finished in a rich and creamy Dijon sauce, you won’t believe how easy, fast and simple this recipe is.
Pan-seared Yellowfin tuna fillets are utterly delicious on its own, but when you add a bright sauce like this, it takes it to a whole new level!
Tender fish fillets smothered in a mouth-watering creamy Dijon sauce is such a flavorful, elegant dish that anyone can pull off. It comes together so quickly, yet it’s sure to impress anyone. Everyone loves this one!
- 3 Yellowfin tuna fillets - 150 g/5.29 oz each - or salmon or any firm fish fillets
- 1 tbsp Garlic - minced
- Salt - to taste
- Black pepper - optional to taste
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Garlic - minced
- 2 tbsp All-purpose flour
- 1/3 cup White wine - dry
- ¾ cup Water - hot
- 1 tbsp Hondashi - Bonito Fish Soup Stock
- 1/2 cup Cream - fat-free evaporated milk, half and half cream, thick cream, whipping cream or heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp Parsley - fresh chopped
- 1 tbsp Dill - fresh chopped
- Season fish with garlic, salt and pepper.
- Heat olive oil in a large non-stick frying pan over medium-high heat.
- Make sure your pan is hot.
- Cook fish for 2 to 3 minutes each side.
- Remove from skillet and transfer to a plate, leaving oil in the skillet for the sauce.
- Tent with foil to keep warm.
- Leave the juices in the pan after searing your fish…that’s where all of the flavours are!
- Melt butter in the pan in those juices and cook your garlic only about one minute to prevent the garlic from burning.
- Add flour. (2 tablespoon if using evaporated milk, half and half cream or use just 1 tablespoon if using thick cream, whipping cream, heavy cream).
- Cook, stirring, or about 1 minute.
- Slowly whisk in wine until smooth.
- Whisk Hondashi mixed in hot water. Simmer for 1 minute.
- Add cream. Simmer for about 2 minutes or until thickened.
- Stir in Dijon, parsley and dill (or your favourite herbs such as basil, oregano, chives or thyme) and cook until sauce has thickened.
- Adjust salt and pepper if needed.
- If desired, garnish with lemon wedges, to serve.
- Steamed vegetables such as broccoli, carrots, potatoes, asparagus, green beans or spinach, cauliflower or Brussels sprouts.
- Mashed Potatoes, Rice or pasta.
- A green salad or grain salad.
- large non-stick frying pan
- silicone spatula
- Aluminum foil
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