Pan Seared Mahi-mahi

Rose Tarragon Beurre Blanc

Pan Seared Mahi Mahi from Fish with a Rose Tarragon Beurre Blanc. This dish takes under 30 minutes and gives you a restaurant quality meal at home.

I used Mahi-mahi fillets from Fish Fixe. And just as a disclaimer, I am partnered with Fish Fixe. However I am a seafood girly through and through. I think EVERYONE has heard my rants on how hard it can be to find good quality seafood in the Midwest. So fish fixe was a perfect solution for me. Here is a code if you would like to check them out! Code is KRISTENFAITH for $20 off your order of $100+. Fish Fixe Website

OK lets get to the recipe!

Ingredients: 

• 2 Mahi Mahi Fillets 

• 1 Shallot Minced 

• 1 Tbsp Fresh Tarragon Chopped 

• 1/2 lb Asparagus (Optionally peeled)

• 1/2 Cup Rose or Dry White Wine 

• 2 Tbsp White Wine Vinegar 

• 2 Tbsp Lemon juice

• 8 Tbsp Unsalted butter 

• 3 Tbsp Heavy Cream 

• Salt 

• Pepper

• Olive Oil 

• Flour 

• Microgreens (garnish)

How I made it:

Fish: 

• Season the mahi mahi fillets with salt and pepper. Then coat in a thin layer of flour. 

• Heat 1 Tbsp Olive oil in a large skillet on medium heat. Sear the fish on each side for 3-4 Minutes until no longer opaque. 

Beurre Blanc:

• In a medium sized saucier or sauce pan on medium low heat add one tbsp butter and minced shallots. Season with a pinch of salt and cook for 2-3 minutes until softened. Add tarragon, stir. Pour in 1/2 Cup Rose or Dry white wine and 2 Tbsp white wine vinegar. Simmer and reduce until there is only about 2 Tbsp of liquid remaining. Add heavy cream and simmer until thickened. Drop the heat to low. Slowly add in cold butter and continuously whisk until all the butter is added and a glossy sauce forms. Squeeze in 1 Tbsp of Lemon. Salt and pepper to taste. (Too high of heat can break the sauce, if it begins to get too hot cut the heat and continue to whisk). 

Asparagus:

• Add 1 Tbsp Olive Oil to a skillet. Add asparagus. Season with salt, pepper, and lemon juice. Cook for 3 minutes or until tender. 

• Assemble the dish with beurre blanc sauce, asparagus, pan seared mahi mahi and micro greens on top. 

  Serve and Enjoy!