When you’re able to get fresh Hawaiian mahi mahi you’re quite lucky. They are a beautiful fish and the meat is darn right delicious anyway it is cooked.
Usually you find it grilled, but today we’re poaching it in a citrus, ginger, shallot, garlic, and white wine bath, then draping it with a citrus beurre blanc sauce, and garnishing with a mango, cucumber, and chili salsa…OMG it’s heaven!
Sautéed spinach is one of my favorites and serves as the perfect bed to support this mahi mahi recipe. It’s an optional addition to the recipe, but I highly recommend it! Now let’s get cookin’!
- Medium mixing bowl
- Chef knife
- Measuring cups and spoons
- Microplane zester
- Large sauté pan with lid, if you don’t have a lid, cover with foil
- Rubber spatula
- Small sauce pot
- 3-4 T butter, softened
- 2-3 T citrus rub *
- 4/6-8 oz. fresh Mahi Mahi, filleted and skinned
- 1 orange, zest and then juiced
- 1 lemon, zest and then juiced
- 2 T ginger, minced
- 2 T shallots, minced
- 1-2 garlic cloves, minced
- 1 C white wine *
Mango, Cucumber, and Chili Salsa
- 1 C mango, small dice (1/4”)
- 1 C seedless English cucumber, small dice
- 1/2 C poblano pepper, seeded and small dice
- 1 shallot, minced
- 1 lime, zested and juiced
- 1-2 T honey
- 1/8-1/4 t crushed red pepper
- 1 T fresh cilantro
- 1 T fresh mint
- Splash of white balsamic vinegar
- Salt, pepper, and hot sauce to taste
- 4 oz cold butter, cubed in half inch pieces
- Poaching liquid
- 1/4 C heavy cream
Chef Gerrie's Notes
- Prepare butter for your beurre blanc by cubing into half inch pieces and refrigerating until ice cold.
- Prepare my citrus rub or another recipe you like. Skip this step if you’re using an already prepared rub.
- Season Mahi Mahi fillets with citrus rub on both sides and refrigerate.
- Prepare mango salsa by combining all salsa ingredients. Adjust seasonings to taste and cover. Set aside to let all those flavors marinate.
- Prepare sauté pan to poach in. Rub with softened butter, sprinkle with citrus zest, ginger, shallots, garlic, white wine, and citrus juices. Lay Mahi Mahi fillets on top and bring to a boil before reducing to a simmer over medium-low heat and cover.
- Preheat oven to 200° F.
- Poach Mahi Mahi for about 10 minutes — fish will be done at 135-140° F.The fish will continue cooking once you remove it from the pan and let rest. Once done, remove your Mahi Mahi and wrap in foil before placing in warmed oven.
- Make beurre blanc in the same pan with the poaching liquid. You’re probably thinking…what is beurre blanc? Beurre blanc is a French term that translates to “white butter”. It is a light and delicate butter sauce – the perfect pair for flaky fish.Turn up the heat to medium high and reduce poaching liquid by half. Once reduced, turn down the heat to low.Add the cold butter piece-by-piece while continually swirling the pan in a clockwise motion after each addition of butter. Keep the heat low and the movement constant.
By incorporating the butter slowly you’re creating a creamy thickening sauce thick enough to just coat the back of a spoon.
Add heavy cream to secure the sauce and stir.
Once desired thickness is reached, strain the sauce and store in small sauce pot. If you need to hold the sauce, store it in a metal, glass, or plastic container than can be warmed in a warm water bath.
- Serve Mahi Mahi on a bed of sautéd spinach (optional). Remove Mahi Mahi from warm oven and plate. Drape with beurre blanc and top with mango, cucumber, and chili salsa.