As of lately I discover how delicious and easy is to make Mahi Mahi. This firm, lean white fish, comes from warm waters like Hawaii and the Gulf of Mexico. You can broil, pan seared, fried and grill that fish. When I visit Hawaii I have the pleasure to try different ways of preparation of this fish and I love each one of them. But to be honest with you, the recipe I am sharing with you is my top favorite. The fresh fish, and the only few ingredients you will use to make this dish should not full you about how easy is to make this dish, yet at the same time is mouthwatering. I find that sometimes you need to use only a few ingredients , but to pear them well and you have a fantastic results. In this recipe I grilled the Mahi Mahi and sauté the vegetables and to finish the dish I made the velvety Beurre Blanc Sauce.
If you want to substitute the sauce, you can with lemon butter sauce if you like. its all up to you, and believe me you will love it either way.
You Need:
| Mahi Mahi | 4 (6 oz.) fillet | |||||||
| Salt | to taste | |||||||
| Black Pepper | to taste | |||||||
| Olive Oil | 3 tbsp. | |||||||
| Carrots | 2 medium | |||||||
| Spring Onion | 1 bunch | |||||||
| White Wine | 2 oz. | |||||||
You Need:
For the Beurre Blanc Sauce
| Dry White Wine | 1/2 cup (Chardonnay or Sauv. Blanc) | |||||
| Lemon Juice | 2 tbsp. | |||||
| Heavy cream | 2tbsp. | |||||
| Shallots | 1 small | |||||
| Salt | to taste | |||||
| Unsalted Butter | 4 oz. | |||||
| White Pepper | to taste |
To cook Mahi Mahi on the grill you need to preheated your gas grill on high temperature-470 F. If you don’t do that you will end up with fish that will stick to the grill and not cook properly. Also I like to brush both side of the fish with olive oil, that way doesn’t stick on the grill and it keeps the fish moist.
After you brush the fish with olive oil on both sides, season with salt and white pepper.
Put it on the preheat grill and cook it on both sides for 3-4 minutes. Or until you get this nice golden marks, and the flesh appears cooked and change its color. Its important to not overcooked the fish, otherwise will become rubbery and dry. You can drizzle a little bit of lemon juice while is hot, so it can absorbs the acidity and the lemon flavor, and that way you can skip any sauce if you want you keep it lite.
Next step is to Sautee the vegetables. In a medium size skillet heat up the olive oil and add the julienne vegetables. You can use a mandoline or you can sliced them thinly with a really sharp knife. Sprinkle salt and pepper and let it cook for 3-5 minute on a medium temperature, stir occasionally. Don’t let the vegetables burn, add the white wine and let sauté for 1-2 minutes. Remove from stove and keep it warm until ready so serve.
To make the Beurre Blank Sauce you need to start with finely chopped the shallot and cut on small cubes the butter.
In a medium saucepan, bring wine and shallots to boil and then reduce to simmer. Cooked until most of the liquid evaporates about 5 minutes Add then and the heavy cream and reduce the heat to low, so the cream doesn’t separate. Whisked 2 cubes of butter at the time into the reduce liquid. Slowly finished the sauce with adding cube at the time and make sure melts before you add another one. Remove the sauce from the stove and add the lemon juice and season with salt and white pepper. Strain through a fine sieve into a bowl. Adjust seasoning if necessary.
Its time to plate this beautiful and mouthwatering dish.
In the center of a large plate place some of the sauté vegetables, on top place the nicely grill fish and garnish as you like. I like to serve my sauce on the side so everyone can add as much sauce as they like.
Open nice bottle of White Wine and enjoy this amazing dinner.
Equipment you may find useful!