Nick isn’t a big seafood eater, so he had his Uncle Mark show him a delicious recipe using Mahi Mahi. This entire recipe takes less than 45 minutes to prepare and cook, including the time it takes to defrost the fish! The Tequila Lime Cream Sauce is easy to make at home, and is a restaurant quality sauce that you can also use on top of chicken or pork. Enjoy this recipe and let us know what you think of the sauce in the comments below!
- 12 oz LGCM Mahi Mahi Fillets (recommend 2 fillets)
- .5 cup White Tequila (6 oz each)
- .25 cup Heavy Cream
- 4 Tbsp Butter
- 2 Tbsp Olive Oil
- 2 Tbsp Lime Juice
- 2 Tbsp Onion (fresh squeezed from one lime)
- 1 Tbsp Cilantro (minced)
- 1 tsp Garlic (fresh)
- 1 tsp Cumin (chopped)
- 1 tsp Sea Salt (minced)
- 1 tsp Pepper
Thaw Mahi Mahi and lightly season each side with salt, pepper and cumin.
Pour olive oil into a medium sized frying pan and heat with high heat. Once oil is hot, add Mahi Mahi and cook for 3-4 minutes per side until the fish is flaky and white.
While the fish is cooking make the Tequila Lime Cream Sauce in a large sauce pan by first melting 2 tbsp. of butter over high heat.
Once butter is melted, add onions, cilantro, garlic, tequila, and lime juice. Whisk until combined and then continue cooking over high heat until reduced by half.
When the mixture is reduced by half, mix in the heavy cream and remaining butter. Whisk until the ingredients are combined and keep warm until serving.
Serve by spooning the sauce on a plate, and placing Mahi Mahi on top of the sauce. Garnish with fresh cilantro and drizzled sauce.