Mahi mahi with mustard-cognac sauce

Total Time
20 min
5 min
15 min
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.


Uncooked Mahi mahi fillet(s)

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

Uncooked shallot(s)

2 medium, finely chopped


¾ jigger(s), (2 tablespoons)

Canned clam juice

½ cup(s), or fish broth

Dijon Mustard

1 Tbsp


  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.