Mahi mahi with mustard-cognac sauce
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
From Hawaii directly to your table! This simple but sophisticated mahi mahi dish has an assertive sauce that tastes fancy, but is a cinch to prepare—it will be the star of the show at your next dinner party. Mahi mahi is a firm white fish that has a mild flavor, but you can substitute swordfish, snapper, or halibut. Pat the fish dry before placing it in the hot pan in order to get a nice brown crust. Searing the fish makes it easy to make a boldly flavored pan sauce like this one with cognac, mustard, and clam juice in the same pan. It only takes a few minutes.
Ingredients
Uncooked mahi mahi
1 pound(s), 4 (1⁄4-pound) pieces
Dried oregano
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
2 tsp
Shallot
2 medium, finely chopped
Cognac
¾ jigger(s), (2 tablespoons)
Clam juice
½ cup(s), or fish broth
Dijon mustard
1 Tbsp
Instructions
1
Sprinkle the mahi mahi with the oregano, salt, and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahi mahi and cook until golden on the outside and just opaque in the center, about 3 minutes on each side. Transfer the mahi mahi to a plate and cover lightly with foil to keep warm.
2
Add the shallots to the same skillet and cook over medium-high heat, stirring frequently, until golden, about 6 minutes. Add the cognac and cook, stirring frequently, about 30 seconds. Add the clam juice and mustard; bring to a simmer. Serve the sauce with the mahi mahi. Yields 1 piece mahi mahi and generous 2 tablespoons sauce per serving.
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