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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

25 min.

40 min.



Lemon Verbena White Fish

Try your local produce section for fresh lemon verbena or opt to substitute with lemon thyme. Recipe and photo submitted by Carol Carimi Acutt, of Urban Fig. 


7 tablespoons unsalted butter, divided  (2 tablespoons for sauté and 5 for emulsifying)
2 tablespoons chopped shallot
1  cup white wine
3/4 tablespoon freshly squeezed lemon juice
1/2 cup (packed) lemon verbena leaves (stems removed) or lemon thyme
3/4 cup (packed) cilantro leaves
Cilantro flowers – put in separate bowl to be used for garnish
1 tsp. salt (and to taste)
Freshly ground black pepper


1Melt two tablespoons of butter in a large saucepan and sauté the shallot until it’s translucent.
2Add the white wine, lemon juice, and salt cook until it’s reduced by almost half.
3Remove from the heat and quickly whisk in the remaining  five tablespoons of butter. The sauce will emulsify.
4Set it aside into a smaller sauce pan (off of heat).
5Fish Preparation:
6Choose a mild white fish – this sauce is enough for 1 to 1.5 pounds of fish. Mix flour, 1 tsp of salt and fresh cracked pepper into a bowl.  Flour each side of the fish. Melt 1 large pat of butter (in the same pan that the sauce was prepared) and sauté the white fish until light brown on both sides (careful not to overcook the fish). To finish the sauce,  reheat the butter and wine sauce.  Pour hot water inside the blender or Vita Mixer to heat it up and then empty the water out.   Place the herbs sauce into the blender, pour hot butter/wine sauce and process until herbs are chopped into small pieces.  Pour over white fish and garnish with the edible cilantro flowers. Serve immediately.

Cook's Tips:

This meal is great served with a simple side of vegetables and pasta with olive oil, fresh parsley,  tomatoes & Parmesan.