Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
1. Cut Mahi Mahi into 6 8-oz fillets.
2. Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
3. Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
4. Melt butter in a small sauce pan, skim off excess fat (clarify).
5. Preheat the Bar-B-Q to high.
6. 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).
7. Return sauce to the sauce pan on low heat,.
8. Add tomatoes, capers and fresh parsley; warm throughly only.
9. Add a dash or two of cayenne.
10. Salt and pepper to taste.
11. 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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