Best 6 Grilled Mahi Mahi With Caper Tomato Bearnaise Sauce Recipes

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Grilled Mahi-Mahi with Caper-Tomato Béarnaise Sauce: A Culinary Symphony of Flavors

Indulge in a delightful culinary journey with our grilled mahi-mahi recipe, a harmonious blend of delicate flavors that will tantalize your taste buds. This versatile fish, known for its mild, slightly sweet flavor, pairs perfectly with the tangy caper-tomato béarnaise sauce, creating a symphony of flavors that will leave you craving more. The sauce, a classic French emulsion, combines the richness of butter with the acidity of capers and tomatoes, resulting in a velvety texture and a burst of freshness. Grilled to perfection, the mahi-mahi retains its moist and flaky texture, while the charred exterior adds a smoky aroma and depth of flavor. Accompanied by a medley of roasted vegetables, this dish promises a symphony of colors, textures, and flavors that will elevate your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MAHI-MAHI WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD



Grilled Mahi-Mahi with Lemon Butter Caper Sauce and Orzo Salad image

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Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 15

Kosher salt
1 bunch broccoli rabe, tough ends removed
1 cup orzo
Extra-virgin olive oil, for cooking
1 yellow onion, diced
1/4 teaspoon crushed red pepper flakes
4 garlic cloves (2 garlic cloves, minced and 2 whole garlic cloves)
One 15-ounce can cannellini beans, drained and rinsed
1 tomato, seeded and diced
1 1/4 cups chicken stock, plus more if needed
Zest and juice of 1 lemon
2 tablespoons capers
6 tablespoons cold unsalted butter, cut into pats
1 small bunch chives, thinly sliced
Two 6-ounce skinless mahi-mahi fillets

Steps:

  • Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
  • Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
  • Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
  • Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
  • Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.

EASY GRILLED MAHI MAHI



Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories     Seafood     Fish     Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

  • Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
  • Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
  • Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE



Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce image

The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.

Provided by Chef Boy-R quotDiab

Categories     Mahi Mahi

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs mahi mahi (skinless)
4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons shallots (chopped)
2 tablespoons fresh tarragon leaves (chopped)
20 tablespoons butter (2.1/2 sticks)
6 egg yolks (large eggs)
6 tablespoons half-and-half cream
2 cups fresh tomatoes (chopped)
2 tablespoons capers (non-pareil)
4 tablespoons fresh parsley (chopped)
cayenne pepper
kosher salt
fresh ground pepper

Steps:

  • Cut Mahi Mahi into 6 8-oz fillets.
  • Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
  • Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
  • Melt butter in a small sauce pan, skim off excess fat (clarify).
  • Preheat the Bar-B-Q to high.
  • Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
  • Return sauce to the sauce pan on low heat,.
  • Add tomatoes, capers and fresh parsley; warm throughly only.
  • Add a dash or two of cayenne.
  • Salt and pepper to taste.
  • Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.

Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46

GRILLED MAHI MAHI



Grilled Mahi Mahi image

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Provided by Helene Rose-Carson

Categories     Seafood     Fish     Mahi Mahi

Time 55m

Yield 12

Number Of Ingredients 9

5 pounds skinned, deboned mahi mahi, cut into chunks
¾ (4.5 ounce) jar bottled minced garlic
½ cup butter, diced
1 large onion, diced
1 ½ lemons, juiced
½ cup dry white wine
1 ½ (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Steps:

  • Preheat grill for high heat.
  • Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  • Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g

GRILLED MAHI MAHI



Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE



Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
Salt and freshly ground pepper to taste
4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried
4 tablespoons olive oil
4 tablespoons finely chopped shallots
1/3 cup drained capers
4 ripe plum tomatoes, cored and cut into small cubes
1 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
4 tablespoons finely chopped basil or parsley

Steps:

  • Preheat oven broiler to high.
  • Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
  • Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
  • Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
  • Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams

Tips:

  • Choose fresh Mahi-Mahi fillets: Look for fillets that are firm to the touch and have a slightly pink color. Avoid fillets that are slimy or have a strong fishy odor.
  • Marinate the Mahi-Mahi: Marinating the fish in a mixture of olive oil, lemon juice, herbs, and spices will help to enhance its flavor and keep it moist during grilling.
  • Grill the Mahi-Mahi over medium heat: This will help to prevent the fish from overcooking and becoming dry.
  • Use a non-stick grill pan or spray your grill grates with cooking spray: This will help to prevent the fish from sticking to the grill.
  • Cook the Mahi-Mahi until it is cooked through: The fish is cooked through when it flakes easily with a fork.
  • Serve the Mahi-Mahi immediately: Grilled Mahi-Mahi is best served immediately with your favorite sides, such as roasted vegetables, grilled lemon wedges, or a fresh salad.

Conclusion:

Grilled Mahi-Mahi with Caper-Tomato Bearnaise Sauce is a delicious and healthy meal that is perfect for any occasion. The fish is grilled to perfection and the Caper-Tomato Bearnaise Sauce adds a rich and flavorful touch. This dish is sure to impress your friends and family.

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