Dhufish Steaks with Green Sauce

    25 minutes

    Dhufish, sometimes called pearl perch or jewfish, is delicious served in this green sauce of basil, parsley and capers.

    155 people made this

    Serves: 4 

    • 4 (250g) dhufish (pearl perch) cutlets
    • 1 pinch salt and pepper to taste
    • 1/2 cup (60g) plain flour for dusting
    • 65g melted butter
    • 1/4 cup (65ml) dry white wine
    • 1 lemon, juiced
    • 1/2 cup (125ml) thickened cream
    • 2 tablespoons finely chopped fresh parsley
    • 4 tablespoons finely chopped fresh basil
    • 2 tablespoons drained capers

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Rinse the dhufish cutlets and pat dry. Season with salt and pepper then dust with flour.
    2. Melt the butter in a large frypan over medium-high heat. Fry the dhufish cutlets in the butter for 4 to 5 minutes, until nicely browned. Remove from the frypan and keep warm.
    3. Reduce the heat to medium and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers then stir for another minute. Serve fish with sauce spooned over it. Garnish with additional parsley if desired.

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    Reviews in English (151)


    Great dish both in taste and presentation. Between the wine and the capers I didn't think the lemon was necessary, so I left it out and simply served the fish with lemon wedges on the side. Confident or experienced cooks needn't bother with measuring ingredients--just cook away and enjoy yourself! Pour in a glug or two of wine, reduce a bit, pour in a couple glugs of cream, then add herbs and capers to suit your taste. Simply beautiful, and simply delicious.  -  14 Oct 2008  (Review from Allrecipes USA and Canada)


    This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant quality! I will make this again and again! Fairly simple (as long as you have all the ingredients on hand) and it makes for a beautiful presentation. I did not add the capers though. I served this dish with french bread (bread is a must for the yummy sauce), and garlic-parmesan green beans. I am not sure if the green bean recipe is from here or not-I got it somewhere online! You snap off both ends of the fresh green beans, blanch them in a pan in enough water to cover, strain & run under cold water, return to the pan and stir fry them in some butter. Then sprinkle them with garlic salt, pepper, and a good amount of parmesan cheese.  -  19 Sep 2007  (Review from Allrecipes USA and Canada)


    I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought this was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time.  -  01 Jul 2007  (Review from Allrecipes USA and Canada)