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 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.
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:
Shrimp and Mahi Mahi Kabobs with Jalapeno Butter
Care's Kitchen says
January 12, 2012 at 7:44 amThese are my favorite posts on food blogs!!! After the beef we had last night, I was thinking fish was in order for tonight and I think I just found my recipe – thanks Lea Ann – I even have hummus in the fridge for the side!
Lea Ann says
January 12, 2012 at 4:22 pmThanks! It’s time for me to get back into my “once a week” fish routine.
pam says
January 12, 2012 at 9:06 amI love tarragon and never use it enough! Thanks for this!
Lea Ann says
January 12, 2012 at 4:21 pmMe too Pam. I think I’ll just set it out on my counter and make myself use it more.
Karen says
January 12, 2012 at 10:12 amLove capers – I’ll give this a try next time we have tuna 🙂
Lea Ann says
January 12, 2012 at 4:21 pmI’m a caper fan too Karen. I think this sounds great for tuna.
Kirsten@My German Kitchen...in the Rockies says
January 12, 2012 at 11:08 amThat’s a yummy sauce. I love the addition of the capers. I could eat them with anything. Unfortunately I haven’t purchased Mahi Mahi in forever, since the only one I could find was imported and marked as “avoid” on my little seafood guide. Where do you get yours?
Lea Ann says
January 12, 2012 at 4:19 pmKirsten, I bought the Mahi Mahi from Whole Foods frozen section. It may not make your non imported list. I should check the package next time because I do like to boycott items from Canada. I have a HUGE issue with clubbing baby seals. My stomach turns every time I think about it.
Susan says
January 12, 2012 at 3:07 pmI’ll bet this would taste great with tuna steaks too! Sounds delicious.
Lea Ann says
January 12, 2012 at 4:19 pmAbsolutely! And chicken cutlets.
Karen Harris says
January 12, 2012 at 8:37 pmI have just a precious little sprig of tarragon still growing in my herb pot from summer. This sounds like the perfect way to use it. I’ve had a craving for fish lately. This sounds so good.
Lea Ann says
January 13, 2012 at 6:31 amI can’t say I ever “crave” fish, but do have a rule that we eat it once a week. Thanks Karen.
Boulder Locavore says
January 12, 2012 at 9:07 pmWell there you have it! You know I love these posts from you. Anything I can pull together with ease like this is a life saver on most ‘school nights’. Thank you for another clear winner!
Lea Ann says
January 13, 2012 at 6:30 amThanks Toni. I happen to love these too. As you know I got the idea to blog these from Duo restaurant and those place mats. My hectic work schedule demands these mid week easy meals.
Sam @ My Carolina Kitchen says
January 13, 2012 at 4:22 amMahi mahi was on our menu a LOT when we lived in the islands. When they start running from the south to the north in the Atlantic, they practically jump in your boat when you’re fishing.
Love mustard and tarragon together – fabulous combination and the flavors just pop.Thanks for this recipe Lea Ann. A keeper for sure!
Sam
Lea Ann says
January 13, 2012 at 6:27 amBeing land locked, I don’t know much about fish and where they live and how they behave. Thanks Sam.
Vickie says
January 13, 2012 at 6:17 amThat looks so delicious! I never use tarragon and for the life of me, I don’t know why! Now I want to mix these flavors together just to see what I’m missing. 🙂 Beautiful picture.
Lea Ann says
January 13, 2012 at 6:25 amI like a little tarragon in my tuna salad sandwiches. Other than that, I don’t use it much.
Yvette ~ Muy Bueno says
January 13, 2012 at 8:29 amYUM Mahi Mahi! I’ll have to try this sauce next time I make Mahi Mahi. Nice and healthy, this is perfect for my New Years resolution.
Jane says
January 13, 2012 at 1:57 pmI don’t think I have ever had Mahi-Mahi! Sounds really good!
Larry says
January 13, 2012 at 4:05 pmLooks delicious LA and pretty easy as well. I’ve about decided I like capers alot.
Chris says
January 14, 2012 at 5:52 pmSweet and briny, I love the pairing of honey against capers and the mustard bridges the two. You so smart, Lea Ann!
Cathy at Wives with Knives says
January 15, 2012 at 5:31 pmWow, it doesn’t get much easier than this. I want to add more fish to our diet and this is a very tasty way to do it.
cheffresco says
January 15, 2012 at 7:46 pmYum! I love mahi mahi. Definitely a great meal!
Vianney Rodriguez says
January 16, 2012 at 1:19 amI love no recipe required meals.. yummy! thanks
Barbara says
January 16, 2012 at 7:23 amSimple and saucy! I love it, Lea Ann!
Robyn Lindars says
January 16, 2012 at 10:03 amI really like tarragon but never know how to use it. I’m going to give this a shot!
Rhonda says
January 16, 2012 at 10:32 amYou don’t have to have a complex ingredient list to have good food. The caper addition is brilliant!
Joanne says
January 17, 2012 at 5:43 amThat honey mustard sauce…I could drink that.
Care's Kitchen says
January 19, 2012 at 9:21 amOK…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!!!
Lea Ann says
January 22, 2012 at 6:37 amI’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. 🙂
Greg says
January 21, 2012 at 7:49 amSo simple, but so super tasty looking. It’s been too long since I’ve had a good mahi mahi too.
Lea Ann says
January 22, 2012 at 6:36 amFrozen from Whole Foods. I’d have to say I was impressed. I’m so darn picky about texture and of course fresh flavor.