Mahi mahi is a favorite fish of mine, it’s a firm mild white fish. Luckily, I found some on sale at the supermarket last week. I simply grilled it and added this killer lemon butter sauce. It has a touch of red wine vinegar that you can’t really taste, but it gives the sauce that something special you can’t quite put your finger on.
This recipe was created for Babble.com.
Yield: Serves 4
1 Mahi Mahi fillet person
Grill Seasoning
3 tablespoons lemon juice
1 teaspoon red wine vinegar
3 tablespoons vermouth
3 tablespoons cream or whole milk for less fat
1 stick or 1/2 cup butter
1 teaspoon sugar
1. Preheat grill or skillet. Season fish with grill seasonings of your choice. Brush grill or drizzle skillet with olive oil. Cook fish until done, depending on thickness and size of fillets, about 10 minutes.
2. In a separate skillet, add lemon juice, vermouth and red wine vinegar. Reduce by half over medium heat. Reduce heat to simmer and add cream. It will curdle, that’s okay. Keep whisking to break up the curds. Add sugar. Whisk well again and start adding butter in pats. Let each pat melt into the sauce before you add the next pat. Simmer until thickened and serve over grilled fish.
