Grilled Mahi Mahi with Lemon Butter SauceAngie McGowan
I made this grilled Mahi Mahi the other day with my lemon risotto. We love to eat fish at least one night a week, and when we’re not having Friday night pizza, we like to have some type of grilled fish. I found this Mahi Mahi on sale at my local supermarket. If you haven’t had it before, Mahi Mahi is a mild, firm white fish. It reminds me of swordfish. When grilling fish, I usually use a pre-made grill seasoning. Recently I stated using Lawhorn’s Signature Seasoning. It is produced locally here in Florida, and is a good match for just about any meat or vegetable. I also make my own seasoning, you can find my seasoning recipe here. You can also just use salt and pepper if you want to keep it simple.
For the sauce, I made a simple lemon butter sauce. I found a copycat lemon butter sauce from Macaroni Grill, but the commenters didn’t leave rave reviews. A few of the commenters did chime in though to offer advice on how to fix the recipe. This recipe was made with the help from the commenter’s recommendations. It’s exceptionally good. You can’t taste the vinegar in the sauce, but somehow it balances the lemon and just adds that something that it needs. Serve along side roasted asparagus.
Grilled Mahi Mahi with Lemon Butter Sauce Recipe
1 Mahi Mahi fillet person
3 tablespoons lemon juice
1 teaspoon red wine vinegar
3 tablespoons vermouth
3 tablespoons cream or whole milk for less fat
1 stick or 1/2 cup butter
1 teaspoon sugar
1. Preheat grill or skillet. Season fish with grill seasonings of your choice. Brush grill or drizzle skillet with olive oil. Cook fish until done, depending on thickness and size of fillets, about 10 minutes.
2. In a separate skillet, add lemon juice, vermouth and red wine vinegar. Reduce by half over medium heat. Reduce heat to simmer and add cream. It will curdle, that’s okay. Keep whisking to break up the curds. Add sugar. Whisk well again and start adding butter in pats. Let each pat melt into the sauce before you add the next pat. Simmer until thickened and serve over grilled fish.