Kosher Blog

Mahi Mahi with Lemon Ginger Sauce

I ordered a couple pounds of Efraim’s mahi mahi recently; it was the cheapest variety available, and one I’d never tried, but as I’d never tried it, I was at a loss for recipes. Feeling adventurous, I entered my search query on Google and clicked, “I’m feeling lucky.” A random fishing enthusiasts’ website appeared, and I inspected the first recipe on the list — seemed worth trying, and I had all the right ingredients in my pantry (after a few minor adjustments).

Moments later, I had undercooked fish and an over-thickened, over-lemoned sauce on my hands. Fish went back under the broiler, and I double the quantity of liquid in the sauce to counteract the excessive cornstarch and citrus. The flavor was still imperfect, so I reviewed the recipe and noticed the complete absence of salt; a healthy pinch quickly improved things. What appears below is a revised version of the recipe which avoids the pitfalls I encountered — and just in time to get your fish order in before the Nine Days.

MAHI MAHI WITH LEMON GINGER SAUCE

• 4 6-8 oz. mahi mahi fillets
• 6 shallots, minced
• 1 clove garlic, crushed
• 2 Tbsp. freshly grated ginger
• 1/2 tsp. kosher salt
• 4 Tbsp. unsalted butter
• 1/2 C pareve consomme or vegetable stock
• 2 tsp. cornstarch
• 1/3 C dry white wine
• 2 tsp. grated lemon zest
• 1/2 tsp. freshly ground black pepper
• chopped parsley or chives

Adjust oven rack to highest level, about 5 inches from top. Preheat broiler. Coat broiler pan with ample nonstick cooking spray. (If you don’t have a dairy broiler pan, place a cooling rack in a rimmed baking pan.)

In a small bowl or measuring cup, mix consomme or stock with cornstarch; set aside.

Melt 3 Tbsp. of the butter in a medium skillet and add the shallots, ginger, garlic, and salt. Cook, stirring occasionally, until golden, about 8 minutes. Remove from heat, and brush fillets with half of shallot mixture.

Broil fillets for six to eight minutes, depending on the thickness of your fillets, turning once. The fish will brown just a bit on the edges, and should flake easily. (Don’t overcook! Residual heat will continue to cook the fillets after they’re removed from the broiler.)

Add wine, zest, and pepper to remaining shallot mixture and return pan to low heat. Simmer gently until most of the liquid evaporates, about 10 minutes. Raise heat to medium and whisk in the consomme-cornstarch mixture, stirring until thickened slightly, about 1 minute. Add additional salt to taste.

Spoon sauce on each fillet, sprinkle a bit of parsley or chives, and serve.