Cajun Mahi Mahi And Beurre Blanc
From keni 12 years ago
- ~30 min to make
- Serves 6
Firm, mild fish is simply seasoned and prepared then served with a rich and creamy citrus butter sauce, enhanced with none other than one of Louisiana's condiment staples . This sauce uses cream to help stabilize it, so it's easy enough even for a newer cook!
Ingredients
- 6 mahi mahi fillets(8oz each) can sub sword or monkfish, if desired shopping list
- about 1/4 cup Creole or cajun seasoning blend(your favorite purchased, or make your own. There are several great options, but basically, it should include kosher or sea salt, fresh ground pepper, cayenne, garlic, onion, paprika with our without some citrus zest and herbs) shopping list
- olive oil shopping list
For the Beurre Blanc
- 1/2 cup white wine shopping list
- 1 lemon shopping list
- 1 lime shopping list
- about 1/4 cup heavy cream shopping list
- 2 sticks cold butter, cut each stick into 16 pieces shopping list
- 1t hot sauce shopping list
How to make it
For Beurre Blanc
- In medium, heavy sauce pan, heat wine and juice from the lemon over medium high heat until about 1-2T of liquid remains.
- Add cream and maintain a high simmer to reduce by about half.
- Reduce heat and add butter, one piece at a time, whisking well between each until melted. Immediately add next piece and continue until all butter is incorporated.
- Remove from heat and add the juice from the lime and the hot sauce and whisk once more. Set aside and keep warm, if possible(if not, it's okay, just heat it briefly prior to plating)
For Fish
- Heat a lil olive oil in a large heavy skillet or on a griddle, etc(you can also just grill or broil this, if desired)
- Drizzle cleaned, dry fish with a lil olive oil.
- Sprinkle first side of each piece with the Cajun seasoning.
- Cook, seasoning side down for about 3 minutes, sprinkle up side with a lil more of the seasoning, then flip and cook another 2 minutes. You only wanna cook until the fish flakes easily. Do not over cook.
- Serve with the beurre blanc and extra lemon wedges, if desired
- (this sauce is ridiculously delicious over any veggie you may happen to serve(hello, asparagus), too!)
mrspaquet
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