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Blackfish w/ Mustard, Cream & Leeks

Provided by Mel & Sheryl London

A delicate, firm-fleshed fish zapped with a punch of mustard and leeks, and mellowed with a touch of cream.

Blackfish w/ Mustard, Cream & Leeks


  • ¼ cup water
  • ¼ cup dry white wine plus 1 tablespoon reserved for sauce
  • 2 tablespoons butter plus butter for the pan
  • 3 thin leeks, white & pale green parts only, sliced ½ inch thick (about 1 ½ cups)
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 4 blackfish fillets, 7 to 8 ounces each (about 2 pounds) (Substitute Tilefish or Striped Bass)
  • 6 tablespoons extra hot Dijon mustard
  • 4 lemon wedges
  • 4 small parsley bouquets for garnish


Preheat the broiler and butter a shallow baking pan that will be large enough to accommodate the fish in one layer. In a 10 inch skillet, bring the water, wine and butter to a boil over medium heat. Add the leeks, salt and pepper and cook, uncovered, stirring occasionally, for 8 to 10 minutes.

While the sauce is simmering, arrange the fish in the baking pan. Combine the mustard and reserved tablespoon of wine in a small cup and brush the fish with this mixture. Broil for 5 minutes on each side, testing after 8 minutes to see if fish flakes, by testing with the point of a knife. Stir the cream into the leek sauce and cook for 2 to 3 minutes more. Transfer the fillets to four serving plates and spoon some sauce over each. Place a lemon wedge and small parsley bouquet on each plate to garnish.

Serves 4


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.