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