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Recipe:John Dory Filets with Lemongrass Beurre Blanc

  • Prep time: 15 minutes
  • Cook time: 30 minutes

Serves 4


  • WF John Dory Fillets or any white flesh fillet

    QTY 20-24 oz.

  • WF Coarse Sea Salt, to taste

  • WF Coarse Black Pepper, to taste

  • Olive oil

  • Cilantro leaves for garnish

  • Shallot, minced

    QTY 1

  • Lemongrass puree

    QTY 1tsp.

  • Dry white wine

    QTY 2 TBSP.

  • Lemon juice

    QTY 2 TBSP.

  • Butter, at room temperature

    QTY 4 ounces

  • Vegetable broth*

    QTY 2 1/4 cups

  • Dried Seaweed (used for sushi or seaweed snacks)*

    QTY ½ sheet

  • Low sodium soy sauce

    QTY 2 tbsp

  • Sesame oil

    QTY 1 tsp

  • Short grain white rice

    QTY 2 cups

  • Light olive oil

    QTY 2 Tbsp.

  • Assorted mushrooms, sliced (Shiitake, Oyster etc.)

    QTY 2 cups

  • Carrot, julienned or coarsely grated

    QTY 1/2 cup

  • Frozen, shelled edamame, blanched in boiling water

    QTY 1/2 cup


  1. In a sauce pan with lid, simmer broth with seaweed under medium low heat for 5 minutes. Meanwhile, Place rice in a sieve and rinse under running water. Drain well.

  2. In a rice cooker, place rinsed rice, warm broth, 1 Tbsp. soy sauce, sesame oil and salt to taste. Stir and cook rice until done.

  3. In a medium sauce pan over medium high heat, sauté the vegetables in olive oil. Season with remaining 1 Tbsp. Soy sauce. Add to the cooked rice, fluffing with a fork. Serve in a small individual Japanese rice bowls on the side or flipped over keeping its round shape on the plate.

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