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.
Provided by Chef Boy-R quotDiab
Categories Mahi Mahi
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46
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Pakistan Super League
[email protected]This dish is a bit time-consuming to make, but it is worth the effort. The grilled mahi-mahi is succulent and flavorful, and the caper-tomato béarnaise sauce is simply divine.
Rokeya Begum
[email protected]This dish is a great way to use up leftover grilled mahi-mahi. Simply flake the fish and add it to the caper-tomato béarnaise sauce. Serve over rice or pasta.
Belinda Andrade
[email protected]This dish is easy to make and can be tailored to your own taste preferences. If you like your food spicy, you can add some cayenne pepper to the caper-tomato béarnaise sauce.
Nahar
[email protected]This is a delicious and healthy dish that is perfect for a summer meal. The grilled mahi-mahi is light and flaky, and the caper-tomato béarnaise sauce adds a pop of flavor.
Zeineb Raboudi
[email protected]This dish is a great way to impress your guests. The grilled mahi-mahi is sure to be a hit, and the caper-tomato béarnaise sauce will add a touch of elegance.
mercy Aklilu
[email protected]This recipe is a must-try! The grilled mahi-mahi was cooked to perfection and the caper-tomato béarnaise sauce was divine. I highly recommend it.
Bosir Ahmed
[email protected]I would not recommend this recipe. The grilled mahi-mahi was tough and the caper-tomato béarnaise sauce was too salty.
Kenneth LaMonica
[email protected]This dish was a disappointment. The grilled mahi-mahi was overcooked and the caper-tomato béarnaise sauce was bland.
Awoniyi Roseline Ajike
[email protected]Overall, I thought this dish was just okay. The grilled mahi-mahi was a bit dry and the caper-tomato béarnaise sauce was too rich for my taste.
Daniela Jones
[email protected]This recipe was a bit too complicated for me, but the grilled mahi-mahi turned out great.
TAJ BEBE
[email protected]The caper-tomato béarnaise sauce was a bit too tangy for my taste, but the grilled mahi-mahi was cooked perfectly.
John Cale
[email protected]This dish was easy to make and very flavorful. The grilled mahi-mahi was cooked perfectly and the caper-tomato béarnaise sauce was delicious. I would definitely recommend this recipe.
Awaiskhan Awaiskhan
[email protected]I'm not a big fan of fish, but I really enjoyed this grilled mahi-mahi. The caper-tomato béarnaise sauce was amazing and really made the dish.
Jim Kolm
[email protected]This was my first time making grilled mahi-mahi and it turned out great! The fish was moist and flaky, and the sauce was delicious. I will definitely be making this again.
Aisha fofana
[email protected]I love the combination of flavors in this dish. The caper-tomato béarnaise sauce is tangy and creamy, and it pairs perfectly with the grilled mahi-mahi.
Z Oxidhian
[email protected]This recipe is a keeper! The grilled mahi-mahi was succulent and flavorful, and the caper-tomato béarnaise sauce was the perfect complement. I will definitely be making this again.
Suraj Tharu
[email protected]I've made this dish several times now and it's always a hit with my family and friends. The caper-tomato béarnaise sauce is especially delicious and really elevates the flavor of the fish.
Marcy Boschee
[email protected]This grilled mahi-mahi with caper-tomato béarnaise sauce was an absolute delight! The fish was cooked perfectly, with a tender and flaky interior and a crispy, flavorful exterior. The sauce was rich and creamy, with a tangy caper flavor and a hint of