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Seattle's Finest Seafood
Mahi Mahi with Miso Hollandaise
  • Meal Type: Dinner
  • Course: Entrée
  • Serving: 4
  • Total Prep Time: 40m

Delicious Seafood Recipe

Mahi Mahi with Miso Hollandaise

sample

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Ingredients

  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon tarragon, roughly chopped
  • 2 thai red chillies, roughly chopped
  • 1 inch piece ginger, sliced
  • 1/4 cup white wine, plus a splash
  • 1/4 cup white wine vinegar
  • 2 tablespoons miso
  • 2 egg yolks
  • 1/2 cup butter, melted
  • 2 large lemons
  • 1 pound mahi mahi
  • Salt and pepper to taste

Cooking directions:

  1. Preheat oven to 400 degrees.
  2. In a saucepan, whisk together the chopped shallots, tarragon, red chillies, white wine and white wine vinegar. On low heat, bring the mixture to a slight simmer and cook until reduced to about 3 tablespoons of liquid.
  3. Meanwhile, place the fish in a large piece of aluminum foil. Season with salt and pepper, and pour a few splashes of the white wine over the fish. Slice the other lemon as thinly as possible and layer slices over the fish. Cover the top of the fish with aluminum foil, place on a baking sheet and bake for about 20 to 25 minutes in the oven, or until the fish is opaque and flaky.
  4. While the fish is cooking, finish your hollandaise sauce.
  5. Once reduced, take the sauce off the heat and strain into a bowl large enough to fit back over the saucepan. Make sure to extract all the liquid. Discard the remaining shallots, tarragon and red chillies.
  6. Whisk the miso into the reduced, strained sauce until it's fully incorporated and smooth. Then whisk in the egg yolks until blended.
  7. Fill the same saucepan with about 1 inch of water and set to a boil.
  8. Place the bowl over the saucepan so that the steam heats up the bowl. Meanwhile, continuously whisk the sauce vigorously until it thickens and the egg becomes slightly foamy. This should take about five minutes.
  9. Once the mixture is lighter and thicker, take the bowl off the heat and slowly whisk in the melted butter.
  10. Stir in about 1 tablespoon of the lemon juice. If the mixture is still too thick, add more lemon juice. Season to taste with salt and pepper.
  11. When the fish is fully cooked, pull out of the oven and pour the miso hollandaise generously all over the fish.
  12. Recipe and photo by Renee Frojo. http://makeitlikeachef.com/

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