Photo: Mahi-Mahi with Orange Beurre Blanc Sauce Recipe
Ingredients
Marinade and fish:
- 2 fresh limes
- 8 (6-ounce) mahi-mahi fillets
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup tequila
- 2 tablespoons canola oil
- 2 tablespoons butter
Orange Beurre Blanc Sauce:
- 1 cup orange juice
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon very finely chopped fresh parsley leaves
- 4 tablespoons (1/2 stick) butter, cut into cubes
Directions
Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
Whisk butter into sauce just before serving and spoon over and around the fish.
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By twobearcook
florida
on May 16, 2012
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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.
By beabuttons
on February 25, 2012
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good technique for cooking the fish, but we thought the sauce was a bit sweet for this dish. Perhaps we did something wrong??
By mroels
on October 24, 2011
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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!
Read all 12 reviews