June 14th, 2013

Citrus Crusted Mahi-Mahi with Citrus Beurre Blanc

Guest blogger Leila from Valencia, CA is filling in today with a wonderful Mahi-Mahi fish recipe. Beurre blanc — literally translated from French as “white butter”— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the […]