Food Network
Home> Recipes> Seafood>
Mahi-Mahi with Orange Beurre Blanc Sauce Recipe

Mahi-Mahi with Orange Beurre Blanc Sauce

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 12

Showing 1-10 of 12

Sort by:

Newest

  • on May 16, 2012

    Flag

    My second try. first time, I thought it was just ok. Second time I added zest of orange, a bit of salt, a touch of ground garlic, and a dash of pepper. Better, so I give the original recipe a 3. Will I make it again? In all probability, nope. Too many other sauces to try when this was just ok plus.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2012

    Flag

    good technique for cooking the fish, but we thought the sauce was a bit sweet for this dish. Perhaps we did something wrong??

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2011

    Flag

    Excellent recipe, the sauce was amazing. The only thing I would change next time is to add a bit of salt to the sauce, and maybe a teaspoon of minced jalapeno or serrano pepper when you add the cream. That is my personal taste because I like a little heat, no reflection on the recipe, it was delicious as is. I also think cilantro would be an ok substitute for the parsley since there is tequila and lime in the marinade. I served it with basmati rice (with some garlic, lime, and fresh ginger and asparagus. And a nice crisp Riesling. Yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2011

    Flag

    No marinade and added tarragon to the sauce plus orange zest. Made with the simplest freshest mahi mahi straight from the ocean and pan fried. Still in heaven!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2009

    Flag

    The Marinade was delicious, I'm so using tequila in marinades from now on. It lended an amazing flavor to the mahi mahi. Orange beurre blanc sauce, took 15 extra minutes on my stove, and I used 3 tbsps butter instead of 4. Remember people you can always add more not take away, so taste taste taste. As far as the other persons comment about the fish being good on its own. I'd agree. If you don't feel up to making the buerre blanc, just go with the marinade. But seperate or together it's great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2009

    Flag

    I followed the recipe exact. Loved the fish, totally tasted the marinate. The sauce, no so much. It took way longer than planned, ended up using corn starch to thicken, and after all that .... the fish would have tasted better by itself. Plus, the sauce was really fattening.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2008

    Flag

    The mahi turned out decent, nothing spectacular, but the SAUCE is what makes this a great recipe. Recommend adding additional flavor to the fish, maybe char it, maybe grill it, but experimenting with the sauce would be a travesty. Great work!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 20, 2008

    Flag

    The sauce was very good. Great for a light spring/summer dinner. I will make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2008

    Flag

    This dish was really really good. We used Salmon instead of Mahi-Mahi and the salmon turned out flaky and moist. The sauce thickened up very easily. The sauce did cook for about 30 minutes. I would not change a thing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2008

    Flag

    I followed the recipe with the exception of adding parsley and it was fantastic. I would not recommend adding starch as was suggested by another reviewer. You have to be patient with the reduction to get the consistency the recipe needs. I reduce on low/medium heat until the mixture begins to foam a little which gives me the perfect texture. I can't wait to make this for friends.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.