The key to making this spectacular is the fish stock. We normally buy a whole Dorado and after it is scaled boil the bones and head, strain. Puree fish stock with the onion, garlic, chili. Put mixture on stove and reduce for 15-20 minutes. Add lime juice, zest and basil. Reduce a bit more. Add cream just before serving.

Cook fillets in butter about 4 minutes each side. Pour sauce over fish and serve with rice. The sauce is nice over the rice. Adjust ingredients accordingly to serve more people.

When you make the stock you will get lots of little bits of fish - especially from the head. This is great to make fish soup or save to make yucca fish cakes.