Grilled Mahi Mahi with Caper Tomato Bearnaise Sauce
Elevate your seafood game with this Grilled Mahi Mahi with Caper Tomato Béarnaise Sauce, a restaurant-quality dish that’s surprisingly easy to prepare at home. Perfectly grilled Mahi Mahi fillets are seasoned with a simple yet flavorful blend of olive oil, lemon juice, salt, and pepper, creating a light and flaky texture that pairs beautifully with the luxuriously creamy Béarnaise sauce. Infused with the tang of white wine vinegar, fresh tarragon, savory shallots, and the briny burst of capers and cherry tomatoes, the sauce adds a gourmet flair to the dish. Ready in just 40 minutes, this elegant recipe is perfect for entertaining guests or treating yourself to a deliciously wholesome dinner. Serve with your favorite sides—think roasted vegetables, herbed rice, or a crisp green salad—for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
- 1 cup (2 sticks) Butter
- 2 tablespoons White wine vinegar
- 2 tablespoons Shallots, minced
- 2 tablespoons Tarragon, fresh and chopped
- 3 large Egg yolks
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Capers, rinsed and drained
- 1 tablespoon (for béarnaise sauce) Water
- 1 tablespoon (optional garnish) Parsley, chopped
Instructions
Prepare the Mahi Mahi: Pat the fillets dry with paper towels and brush them with olive oil. Season both sides with salt, pepper, and fresh lemon juice. Set aside to marinate while you prepare the grill.
Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
While the grill heats, prepare the caper tomato Béarnaise sauce: In a small saucepan, heat white wine vinegar, minced shallots, and 1 tablespoon of chopped tarragon over medium heat. Simmer until the liquid reduces by half, about 3-4 minutes. Strain the reduction through a fine-mesh sieve into a heatproof bowl, discarding the solids.
In the same bowl, whisk the egg yolks with the vinegar reduction and 1 tablespoon of water. Place the bowl over a pot of simmering water (double boiler setup), ensuring the bottom of the bowl doesn't touch the water.
Slowly whisk in the melted butter, a little at a time, until the sauce thickens and becomes creamy. Remove from heat and stir in the remaining tarragon, halved cherry tomatoes, and capers. Set the sauce aside, keeping it warm.
Grill the Mahi Mahi: Place the fillets on the preheated grill, skin-side down if applicable. Grill for 4-5 minutes per side, or until the fish is opaque and easily flakes with a fork. Cooking time may vary depending on the thickness of the fillets.
Plate the dish: Transfer the grilled Mahi Mahi to serving plates and spoon the caper tomato Béarnaise sauce generously over the top. Garnish with fresh chopped parsley if desired.
Serve immediately with your choice of sides, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
