Mahi-Mahi with Orange Beurre Blanc Sauce

Name: Mahi-Mahi with Orange Beurre Blanc Sauce
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter; 4 Tbsps (1/2 stick) butter, cut into cubes; 2 Tbsps canola oil; 118 milliliters dry white wine; 1 Tbsp very finely chopped fresh parsley leaves; 237 milliliters heavy cream; 2 fresh limes; 170 grams mahi-mahi fillets; 237 milliliters orange juice; 1 teaspoons salt; 118 milliliters tequila

Mahi-Mahi with Orange Beurre Blanc Sauce is a gluten free and pescatarian recipe with 8 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 23g of fat, and a total of 293 calories. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. A mixture of pepper, limes, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl.

Ingredients you will need

Salt And Pepper

Lime Juice

Lime

Fish

Equipment you will use

Microwave

Bowl

Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.

Ingredients you will need

Tequila

About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.

Ingredients you will need

Beurre Blanc

Orange Juice

Heavy Cream

Parsley

Orange

Wine

Equipment you will use

Sauce Pan

Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded.

Ingredients you will need

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove to a tray and let rest.

Whisk butter into sauce just before serving and spoon over and around the fish.

Ingredients you will need

Butter

Sauce

Fish

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter 4Tbsps

(1/2 stick) butter, cut into cubes 2Tbsps

canola oil 118milliliters

dry white wine 1Tbsp

very finely chopped fresh parsley leaves 237milliliters

heavy cream 2

fresh limes 170grams

mahi-mahi fillets 237milliliters

orange juice 1teaspoons

salt 118milliliters

tequila

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.