When most people think of preparing Mahi Mahi they think tacos or fried fish and those are great. However, I like to appreciate it for its natural characteristics. I like grilling or pan searing Mahi to highlight the texture and delicious flavor of the fish.
When beginning with a side of Mahi, if not already done, skin it and remove the bloodline (runs the whole length of the fish). The key to a clean-cut fillet is using the sharpest knife possible.
Cut the fillet to your preferred size. Now when grilling any fish I like to have the grill as hot as possible.
Clean the grill thoroughly and oil it down to prevent sticking. While the grill is heating up, generously season the fillets with kosher salt and pepper on both sides and rub them with a blend of olive oil and vegetable oil.
Once the grill is hot place the fillets on the grill presentation (not skin side) side down. I like to place all the fillets at a 5 degree angle and keep them in the same direction.
Cook them for about 2.5 minutes and then rotate it 90 degrees in the opposite direction (on same side) to achieve the grill diamond pattern.
Cook an additional 2.5-3 minutes. Repeat on the backside of the fillet. Since Mahi will vary in thickness the thinner fillets will need to be removed sooner than the thicker fillets. After cooking, let the fish rest on a separate pan.
The Mahi will continue to cook off the heat, so even if it is a little under cooked it will finish cooking while resting. Mahi is done when it has an opaque white color.
The Mahi will continue to cook off the heat, so even if it is a little under cooked it will finish cooking while resting
Finish with melted butter and fresh squeezed citrus. Keep in mind fish cooks quickly so have your sides and sauce almost ready before starting your fish.
The Grilled Mahi Mahi is served with a sauté of roasted brussel sprouts, roasted fingerling potatoes, and roasted shiitake mushrooms in garlic butter.
Accompanied with a lemon caper butter sauce and garnished with roasted red peppers, the entire recipe is available below!
Roasted Vegetables with a Lemon Caper Butter Sauce
Ingredients For Vegetables:
1 lb Brussels Sprouts – Cut in half
1 lb Fingerling Potatoes- Cut into coins
1 lb Shiitake Mushrooms- Stems removed
1 small can Roasted Red Peppers – Cut into strips
4 cloves of Garlic- minced
½ stick unsalted Butter
Oil
Salt and Pepper
Ingredients for Sauce:
2 cups White Wine
½ pound unsalted Butter
½ cup Heavy Cream
2 Shallots- Diced
2 sprigs Tarragon
1 Lemon
¼ cup Capers
Salt and Pepper
Method of Preparation for vegetables:
1. Preheat oven to 350F
2. Rinse Brussels Sprouts- cut woody bottom off and then cut in half if large. Get Shiitake Mushrooms and pick stem off and reserve the caps. You can just throw away the woody stems (these are not for eating).
In a bowl mix the brussels sprouts and mushrooms with a little oil and salt and pepper. Put on a baking pan.
3. Rinse the Fingerling Potatoes and cut into ¼ inch coins. In a bowl add potatoes, oil, and salt and pepper. Put on a different baking pan.
4. Cook both the Brussels Sprouts and the potatoes at the same time. The brussels sprouts will cook faster than the potatoes. Roughly 15 minutes for the brussels and the potatoes about 20 minutes. Cook until they both start getting golden brown.
5. Once cooked pull out and let cool. This can be done ahead of time and kept in the fridge until ready for making the sauce and mahi mahi.
6. Once vegetables are roasted and cooled get a small sauté pan and add butter and garlic on medium heat. Do not burn the garlic.
Once the garlic is slightly cooked (roughly 2-3 minutes) add the brussels, mushrooms, potatoes, and roasted red peppers to the pan. Season with salt and pepper and cook until hot. Feel free to add more or other vegetables to the mix.
Method of Preparation for the sauce:
1. Add Wine, diced Shallots, and whole sprigs of Tarragon to a sauce pan
2. Cook on medium heat until the wine is reduced but not dry in the bottom of the pot.
3. Add the heavy cream until it is reduced but not completely dry. It will have thickened look to it. Take off the heat at this time.
4. Get cold unsalted butter and cut into about 1 inch cubes and put your pan back on low heat. This is where it gets a little tricky. Slowly start to stir the cold butter in a few pieces at a time.
Let them almost melt in the sauce before adding more butter.
You want it to be not too hot or not too cold but warm. If it gets too hot or too cold your sauce will start to separate. This sauce cannot be left unattended when you start adding the butter.
So once you have all the butter in the pan I like to stick my finger to feel if it’s warm.
If its too cool, heat it just a little more. If its too hot to the touch take off the heat and add a little more cold butter. Once fully melted and warm to the touch, strain the sauce into a small bowl or cup.
5. Add fresh squeezed lemon, salt and pepper
6. Now for the Capers I personally like to add them on top of the fish or on the plate before adding the sauce. They generally sink to the bottom of the sauce if you add them to it.
This sauce needs to be kept warm so do not make too far ahead of time. I would start it about the same time you begin to get your cold vegetables out and your mahi mahi is almost ready for grilling. Enjoy!
