Mahi mahi with mustard-cognac sauce
Uncooked Mahi mahi fillet(s)
1 pound(s), 4 (1⁄4-pound) pieces
¼ tsp, freshly ground
2 medium, finely chopped
¾ jigger(s), (2 tablespoons)
Canned clam juice
½ cup(s), or fish broth
- 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.
- 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.