Grilled Mahi Mahi with Lemon Herb Sauce
Perfect, fresh Mahi Mahi and a fine sales person
- If you bring fish to 50º before cooking, it will cook faster and retain more moisture.
- The ideal state of cooked fresh fish is a crisp outside and a slightly soft or tender center. Preheat a grill or oven to 475º, put fish on and set temperature (or maintain the heat with the lid of a grill) at about 425º. At that temperature fish will be done after 6 minutes total per inch of thickness. Remember, you can always cook it a little more if it seems too rare.
1# fresh mahi mahi fillet, skinned
2 tbs. extra virgin olive oil
½ tsp. Dijon mustard
2 tbs. finely chopped shallot
½ cup dry white wine
1 tbs. grated lemon zest and juice from 1 fresh lemon
Leaves from 2 stems fresh Italian parsley, finely chopped. Save stems.
Leaves from 2 stems fresh basil, finely chopped. Save stems.
1/4 cup extra virgin olive oil
2 additional sprigs of parsley for garnish
- Wash fish and pat dry with paper towel. Cut fillet into 2 portions.
- Whisk olive oil and mustard together and brush over fillets. Set aside and bring to about 50º while preparing sauce and heating grill to 475º.
- Put chopped herbs in glass or plastic bowl and set aside.
- In a small saucepan, simmer shallots and herb stems in wine with lemon zest and juice until liquid is reduced by half. Remove stems and add olive oil. Simmer 2-3 more minutes and turn off heat. Add minced herbs.
- Grill fish. Transfer to a heated plate, top with sauce, garnish each fillet with a parsley sprig and serve immediately.