Serves 4
150 min
Pan-Seared White Fish With Mussels, Cabbage Shoots, and Cream
Recipe GLPR85bfdf2c453c3a
A refined seafood dish featuring tender white fish fillets pan-seared to perfection alongside briny mussels, served with sautéed cabbage shoots in a rich cream sauce. The white wine and butter combine to create a luxurious, silky sauce that ties all the components together beautifully.
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Ingredients
2 cups dry white wine
2 lb. mussels, cleaned and debearded
1 cup heavy cream
1½ teaspoons kosher salt, divided
1 tablespoon unsalted butter, plus more for the pan
1 lb. cabbage shoots such as kale shoots, or baby kale
4 white fish fillets (such as halibut, sea bass, or cod), about 6 oz. each
Freshly ground black pepper to taste
Directions
Clean the mussels under cold running water, removing any debris and pulling off the dark fibers (beards) from the shells. Discard any mussels with cracked shells or those that do not close when tapped.
Pour the dry white wine into a large pot or deep skillet and bring to a boil over medium-high heat. Add the cleaned mussels, cover, and cook for 5–7 minutes, stirring halfway through, until all shells have opened. Discard any mussels that remain closed after cooking.
Strain the mussels through a fine-mesh sieve, reserving 1 cup of the cooking liquid. Set the mussels aside; discard the empty shells or remove them if desired and keep the meat.
Trim the cabbage shoots by removing any wilted outer leaves, then roughly chop them into bite-sized pieces. Set aside.
Pat the white fish fillets dry with paper towels and season both sides generously with ½ teaspoon kosher salt and freshly ground black pepper.
Heat butter in a large skillet over medium-high heat. Once foaming, carefully place the fish fillets skin-side up (if they have skin) and sear for 4–5 minutes without moving them, until the underside is golden and releases easily from the pan.
Flip the fillets and sear for another 3–4 minutes on the other side until the fish is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Transfer the cooked fish to a warm plate and cover loosely with foil.
In the same skillet, add the chopped cabbage shoots and remaining 1 teaspoon salt. Sauté for 2–3 minutes over medium-high heat, stirring frequently, until the greens are just tender but still have slight crunch. Transfer to a plate.
Pour the reserved mussel cooking liquid into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, 3–4 minutes.
Add the heavy cream to the reduced liquid and stir to combine. Reduce the heat to low and simmer gently for 2–3 minutes until the sauce thickens slightly. Season with additional salt and pepper if needed.
Return the mussels to the skillet with the cream sauce and warm through for about 1 minute, stirring gently.
To serve, divide the sautéed cabbage shoots among four plates. Top each portion with a seared fish fillet, then spoon the creamed mussels and sauce over and around the fish. Serve immediately.
