Citrus Crusted Mahi-Mahi with Citrus Beurre Blanc

  Posted on June 14, 2013  by Leslie Blythe  No comments

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 heat to prevent separation. This version adds come citrus to brighten up the fish. Beurre blanc originates in Loire Valley cuisine.

Citrus Crusted Mahi-Mahi with Citrus Beurre Blanc

Serves 4

4 mahi-mahi fillets
Salt and pepper mix as needed
½ cup flour
1 1/3 cups Citrus Crust (see recipe)
1 egg, beaten until smooth
½ cup clarified butter
1 cup Citrus Beurre Blanc

Preheat oven to 400 degrees.

Season mahi-mahi with salt and pepper mix. Dust each fillet with flour, then dip in egg wash. Press each side of the fillet into Citrus Crust Mixture. Reserve fillets on a plate.

Heat clarified butter in a large sate pan. Pan-fry fillets for 2-3 minutes on each side.

Remove from sauté pan and place on a baking sheet. Blot with paper towel to remove excess oil. Bake for an additional 10 minutes, or until done with an internal temperature of 130 degrees.

Serve with Citrus Beurre Blanc.

Citrus Crust
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
1 ¼ cups Japanese breadcrumbs (Panko)
1 Tbs honey

Combine zest from lemon, lime, orange with breadcrumbs and honey. Reserve juice from fruit for Citrus Beurre Blanc.

Citrus Beurre Blanc
2 small shallots, peeled and chopped (2 Tbs)
juice of 4 large oranges (1 cup)
juice of ½ lemon (1 Tbs)
2 Tbs cream
2 tsp honey
½ lb unsalted butter, cubed
zest of 2 oranges (2 Tbs)

Combine shallots, citrus juices, honey and cream in a small saucepan. Bring to a boil and reduce in volume by 1/3.

Remove from heat. Drop in two cubes of butter and whisk. When the first cubes of butter are incorporated, whisk in another cube. Continue until all the butter has been used. You may have to return to pan to the heat if it becomes too cool to melt the butter. Try to keep temperature between 105 and 125 degrees.

Strain sauce. Stir in orange zest.

Serve immediately, or store in a preheated thermos for several hours.