Basa Fish Ponchatrain

An American delicacy – grilled basa fish fillets served with a delicious sauce and sautéed asparagus. This is a Sanjeev Kapoor exclusive recipe.

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Basa Fish Ponchatrain

Main Ingredients Basa fillets, Refined flour (maida)
Cuisine American
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Basa Fish Ponchatrain

  • 2 Basa fillets
  • 1 cup Refined flour (maida)
  • to taste White pepper powder
  • to taste Salt
  • 4 tablespoons Butter
  • 3-4 Cherry tomatoes
  • 1 slice Onion finely chopped
  • 5-6 Garlic cloves finely chopped
  • ½ teaspoon Tabasco sauce
  • 2 tablespoons Fish stock
  • 1 tablespoon Mustard sauce
  • ¼ cup Heavy Cream
  • 1 tablespoon Fresh parsley c
  • to serve Steamed rice
  • 3 Asparagus blanched
  • for garnishing Crab meat


  1. Take the flour in a bowl. Add pepper powder and salt and mix well.
  2. Cut Basa fillets into halves.
  3. Heat 1 tablespoon butter on a non-stick tawa.
  4. Coat fish halves in the flour mixture, place on the pan and cook till both sides are evenly browned and the fish is cooked.
  5. Cut cherry tomatoes into halves.
  6. To make the sauce, heat 2 tablespoons butter in a non-stick pan. Add onion, garlic and Tabasco sauce and sauté well. Add 1 tablespoon stock, stir and cook for a minute.
  7. Add mustard sauce and mix well. Add cream, stir well and cook for ½ minute. Remove the pan from heat and add parsley and mix well.
  8. Heat 1 tablespoon butter in another non-stick pan.
  9. Reheat the sauce, add cherry tomato halves, remaining stock and let it get heated through. Adjust salt and pepper powder and mix well.
  10. Place steamed rice on a serving dish and place the cooked fish on top.
  11. Add asparagus to the second pan. Sprinkle salt and pepper powder and toss for a minute.
  12. Place the sautéed asparagus on the sides of the fish and pour the sauce on top. Garnish with crab meat and serve immediately.