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."
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Ready In:




  • 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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  1. KLBoyle
    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!
  2. salmonlesfishn
    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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