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
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.
Recipe for Mahi Mahi with Honey Mustard Tarragon Sauce
I hope you give this pan seared Mahi Mahi recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite pan-seared Mahi Mahi recipe, let me know, I’d love to give it a try.
Looking for more Mahi Mahi recipe ideas? Take a look at: Shrimp and Mahi Mahi Kabobs with Jalapeno Butter.
Mahi Mahi with Honey Mustard Tarragon Sauce
Ingredients
- 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
Instructions
- 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.
Any chance you have a recipe for that side salad?
Hi Yvonne! Absolutely: https://highlandsranchfoodie.com/9-secrets-to-a-remarkable-tossed-salad/
So simple, but so super tasty looking. It’s been too long since I’ve had a good mahi mahi too.
Frozen from Whole Foods. I’d have to say I was impressed. I’m so darn picky about texture and of course fresh flavor.
OK…made this and LOVED it! I used Mahi Mahi and mixed together my honey, mustard, horseradish sauce like we discussed until I got the flavor I was looking for…DELICIOUS and the capers brought it all together! We ate late that night and it was such a breeze to cook the fish and cover w/the sauce (that I had made earlier in the evening)…husband loved it!!!! Thanks Lea Ann!!!
I’m so glad it turned out good! I’m always a little nervous when someone says they’re going to try one of my recommendations. 🙂
That honey mustard sauce…I could drink that.
You don’t have to have a complex ingredient list to have good food. The caper addition is brilliant!
I really like tarragon but never know how to use it. I’m going to give this a shot!
Simple and saucy! I love it, Lea Ann!
I love no recipe required meals.. yummy! thanks