The sweet flavor and firm texture of Mahi Mahi works beautifully for this rich flavored mustard sauce. Mahi Mahi with Honey Mustard Tarragon Sauce is an easy and satisfying seafood dinner.
What exactly is Mahi Mahi? I’ve always been a bit confused about it. The only thing I know is that when it looks fresh at the market, I always choose it because it’s flaky, it’s mild in flavor and it’s firm enough for me to easily cook properly. Thanks to the Hawaii Seafood Organization, here’s what I’ve learned.
Mahimahi is a deep-water fish designed for fast swimming. Mahimahi is thin-skinned with firm, light pink flesh. It has a delicate flavor that is almost sweet. Hawaii’s Mahimahi is a highly-regarded product which is best eaten when fresh. Local Mahimahi is superior in quality to the available substitutes — lower-priced fresh mahimahi from Latin America and imported frozen fillets from Taiwan and Latin America.
With mahimahi’s firm white flesh, you to make almost any dish imaginable with mahimahi. It’s hearty enough to withstand grilling, but if you wanted to go in the opposite direction, you can even have it ceviche-style. You can sear it with salt, pepper, and lime or poach it in a tomato-based sauce. It’s perfect for fish tacos, too.
Mahimahi is commonly used in today’s restaurants for another reason: sustainability. Currently, the National Oceanic and Atmospheric Administration has reported that mahimahi are not being overfished, and can spawn and grow rapidly, keeping their population stable.
French Tarragon adds a light and delicate flavor to any seafood dish. Looking for other herbs that pair well with Seafood? Take a look at this article from The Spruce about which herbs work well with Seafood.
And is it Mahi Mahji? or Mahimahi? Both spellings seem to work.
Mahi Mahi filets are seared and served with a honey mustard, Dijon, tarragon sauce. Easy recipe for a quick dinner.
- 4 Mahi Mahi Filets
- 2 Tablespoons Vegetable Oil
- 1/2 cup Honey Mustard
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Capers drained
- 1/2 teaspoon Tarragon
Heat a fry pan over medium high heat until hot. Add oil. When oil is hot, add the Mahi Mahi filets and sear about 2 minuted per side.
In the meantime in a small saucepan, combine the honey mustard, the Dijon, drained capers and a generous sprinkle of dried tarragon. Heat on low until warmed and combined.
To serve, place filets on a warm plate and drizzle with the honey mustard sauce. Serve with your favorite sides.
Looking for more Mahi Mahi recipe ideas? Take a look at: