Featured image of post Mahi Mahi with Citrus and Basil Beurre Blanc

Mahi Mahi with Citrus and Basil Beurre Blanc

The star of this dish is definitely the Citrus and Basil Beurre Blanc.

Beurre blanc — translated from French as “white butter”— is a sauce made with a reduction of vinegar, white wine, shallots, and cold butter. Once the sauce has cooked down, the butter is blended or whisked in. This is done on a very low temperature to prevent separation.

In this recipe I have switched out the vinegar for citrus juice and in place of shallots I used scallions. I love how the citrus brightens the recipe. A touch of basil also compliments the dish nicely."


Beurre Blanc

  • 3/4 cup of white wine 1
  • 1/4 cup of freshly squeezed orange juice
  • 1/4 cup of freshly squeezed lemon juice
  • 1/4 cup of chopped scallions 2
  • 1/2 cup of half and half
  • Zest of 1 lime
  • 1 stick of butter
  • 1 tablespoon of fresh basil
  • Salt and pepper to taste

Mahi Mahi Filets

  • 4 Mahi Mahi filets
  • Salt and pepper
  • Olive oil
  • 3 tablespoons of butter
  • 2 crushed garlic cloves
  • Juice of 1 lemon


First steps of the Beurre Blanc

  1. Place the white wine, orange juice, lemon juice, and scallions in a small sauce pan.
  2. Whisk over medium heat until the liquid has reduced by about half.
  3. Whisk in the half and half and lime zest.
  4. Lower the heat and let it cook gently until reduced by half. You should be left with about 3/4 cup.

Prepare the Mahi Mahi

  1. Season the filets with salt and pepper.
  2. Drizzle with olive oil.
  3. Heat butter in a pan until melted.
  4. Throw in the crushed garlic cloves.
  5. Place the filets in the pan and cook on medium heat for 4 minutes on each side.
  6. Be sure to spoon the butter over the fish as it cooks.

To finish the Beurre Blanc

  1. While the fish cooks set the Beurre Blanc to a very low temperature.
  2. Whisk in the butter one tablespoon at a time until melted.
  3. Once all of the butter has been mixed in season with salt and pepper.
  4. Add the basil and stir to combine.
  5. Spoon the sauce over the filets and enjoy.

  1. I used Pinot Grigio. ↩︎

  2. I like to use the white parts of the scallions. ↩︎

Built with Hugo
Theme Stack designed by Jimmy