How To Make Mahi Mahi with Herbed White-Wine Sauce
For this mahi mahi recipe, the meaty white fish is flavored with thyme and marjoram and grilled to make a hearty dish that is also elegant.
In a small saucepan, toast the pine nuts over moderate heat for about 1 minutes, shaking the pan a few times, until the nuts are fragrant. Transfer to a plate.
Add the clam juice to the saucepan and boil over high heat for about 5 minutes until reduced by half. Add the wine and boil until reduced to ¼ cup.
Add the shallot, thyme, and marjoram and season with salt and pepper. Cover the sauce and keep warm.
Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat for about 3 minutes per side, turning once, until nicely charred and just cooked through.
Transfer the fish to plates. Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts.
Spoon the sauce over the fish, sprinkle with the pine nuts, and serve.
- Calories: 151.38kcal
- Fat: 8.06g
- Saturated Fat: 0.77g
- Monounsaturated Fat: 3.04g
- Polyunsaturated Fat: 3.18g
- Carbohydrates: 4.80g
- Fiber: 1.22g
- Sugar: 1.66g
- Protein: 13.38g
- Cholesterol: 31.04mg
- Sodium: 418.55mg
- Calcium: 29.99mg
- Potassium: 314.06mg
- Iron: 4.50mg
- Vitamin A: 34.30µg
- Vitamin C: 4.97mg
Have your own special recipe to share? Submit Your Recipe Today!