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Mahi-mahi with Orange Scented Beurre Blanc Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 2 pieces Mahi-Mahi (or other white fish)
  • 1/4 cup dry white wine
  • 2 Tbsps white wine vinegar
  • 1/2 shallots (peeled and chopped fined)
  • 1/2 cup butter (cold, cut into small pieces, plus 1/2 Tbsp to cook fish)
  • 1/4 cup fresh orange juice
  • 1/4 tsp orange blossom water
  • salt and pepper (to taste)

Instructions
 

Cooking fish in sous vide (30-60 minutes)

  • Set sous-vide machine to 53.5ºC/128ºF, cook fish in water for 30-60 minutes. Sear on either side in a hot pan with butter after removed from water.

OR

    Cooking fish in oven (approximately 15 minutes)

    • Cook fish in buttered pan at 400ºF/205ºC, flipping halfway through, until internal temperature of fish reaches desired level of doneness. 

    Sauce

    • Place shallots, wine, and vinegar in a pot and place over medium-high heat. Allow them to boil down until almost no liquid remains. Turn heat down to low. Start adding the cold butter in small increments, whisking constantly between adds. Just before the last few pieces of butter, remove from heat, add last pieces of butter and whisk until smooth. Add orange juice and orange blossom water. Salt and pepper to taste. Strain sauce.
    • Plate fish, top with sauce. Serve.
    Keyword Beurre Blanc, Fish, Mahi-Mahi, Orange, Sauce