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Blackfish with Cremini Mushroom Sauce

Provided by Mel & Sheryl London

Firm, delicate white-fleshed fish enriched with a luscious cremini and shallot sauce, touched with cognac.

Blackfish with Cremini Mushroom Sauce


  • 4 blackfish fillets, 6-8 ounces each (substitute Tilefish or any other firm fish)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 large shallots, peeled & coarsely chopped (about 1/3 cup)
  • ½ pound cremini mushrooms, cleaned, trimmed, and coarsely chopped
  • 3 tablespoons water
  • 1 tablespoon cognac
  • 3 tablespoons crème fraiche
  • Salt and pepper to taste


Preheat the oven to 400 degrees. Place the fish in one layer in an oven-to-table baking dish. Season with salt and pepper and brush with olive oil. Set aside and prepare the sauce.

In a large skillet, heat the oil and butter over medium heat. Add the shallots and sauté, stirring, for 1 to 2 minutes. Add the mushrooms, salt and pepper and continue to sauté and stir for 1-2 minutes more. Add the water and cook for about 10 minutes, until the liquid is absorbed and the mushrooms start to brown. Stir in the cognac and crème fraiche and cook for one minute more. Turn off the head under the sauce.

Place the fish in the oven and bake for about 7-8 minutes, until the tip of the knife indicates that the fish is still slightly firm. Spoon the reserved sauce over the fish and return to the oven again for 2-3 minutes more, or until the fish is cooked and the sauce is warm.

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.