Mahi Mahi with Honey Mustard Tarragon Sauce

Mahi Mahi filets are seared and served with a honey mustard, Dijon, tarragon sauce. Easy recipe for a quick dinner.

Cuisine French

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 271kcal

Heat a fry pan over medium high heat until hot. Add oil. When oil is hot, add the Mahi Mahi fillets and sear about 2 minutes 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.

Pro Top on Pan Searing Fish:

Use a hot pan, dry fish. Don't be afraid of heat. Heat your pan to almost smoking point. While the pan is heating, pat the mahi mahi dry with paper towels. Add a small amount of oil and when the oil looks like it's shimmering, add the fillet.
Turn the heat down a little and add the fish and let is sear. Fish cooks quickly, so depending on the thickness of the fillet, only a couple of minutes will do the trick. Don't move the fish until ready to turn. I always look at the side of the fish, when it looks like it's cooked half way through then I flip it using a good fish spatula.
Only cook for about a minute or two more on the opposite side.
In the meantime, prepare your finishing sauce, so it will be ready to go once the fish has cooked.