Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce
"The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 lbs mahi mahi (skinless)
- 4 tablespoons white wine vinegar
- 4 tablespoons dry white wine
- 2 tablespoons shallots (chopped)
- 2 tablespoons fresh tarragon leaves (chopped)
- 20 tablespoons butter (2.1/2 sticks)
- 6 egg yolks (large eggs)
- 6 tablespoons half-and-half cream
- 2 cups fresh tomatoes (chopped)
- 2 tablespoons capers (non-pareil)
- 4 tablespoons fresh parsley (chopped)
- cayenne pepper
- kosher salt
- fresh ground pepper
directions
- Cut Mahi Mahi into 6 8-oz fillets.
- Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
- Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
- Melt butter in a small sauce pan, skim off excess fat (clarify).
- Preheat the Bar-B-Q to high.
- Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
- Return sauce to the sauce pan on low heat,.
- Add tomatoes, capers and fresh parsley; warm throughly only.
- Add a dash or two of cayenne.
- Salt and pepper to taste.
- Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.
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Reviews
-
This fish is absolutely delicious! I did use the packaged sauce but it was still fantastic. I also used the leftover sauce the next morning on eggs benedict and it was so good :) I will definitely be making this again and again! -
love this recipe. Substituted fat free 12 & 12 for the regular, & used butter spray instead of butter because we are on a low fat diet. served it on orzo. It was excellent to see and to enjoy.We eat fis a lot and this will be in the top 5. Texasfishn
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Go figure I have been a full blown Diabetic for 4 1/2 years and I Control my diabetes 100% by the food that I eat. No Medications or insulin. I am in the process of writing a "Cook" Book on the topic, also in the book I explain in great detail why most Diabetics in this country are Brainwashed by Doctors and Dietitians into believing that they are eating a healthy diet when in fact the diet maybe healthy but absolutly Not diabetic friendly. Can you guess what my pet peeve is yet?
I have helped people reduce their Insulin intake by 80% or completely through the foods they eat. Thats kinda my hobbie, The working title of my book is "The Diabetics Cookbook for Dummies" For obvious reasons I can not use that title, however you get the idea, The book is about 50 50 on education and recipes,In some cases I may use some of your recipes if they are truly diabetic friendly (low carb and low sugar) Suger Free doesn't mean that it is automatically Good for Diabetics.
Just one example: according to the "American Diabetic Association" it's ok to include a Suger Free Blueberry Muffin in you daily diet even though it contains over 30 grams of Carbohydrates and 9 grams of Sugar. That is in NO WAY Diabetic Friendly. They want people to control their diabetes with Drugs or Insulin and not through the foods they eat. You Truly can eat like a King and still control your diabetes, Don't worry I cook everything so not all of the recipes that I post will be diabetic frendly, My Passion? Well I really enjoy cooking and helping other people.
