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Grilled Mahi Mahi with Lemon-Vermouth Butter Sauce
The sauce pairs wonderfully with all kinds of fish. It’s surprisingly delicate and deliciously bright, and can be made ahead for dinner parties as it re-heats beautifully.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
For the fish:
- Prepare grill for medium to medium-high heat.
- Brush or rub both sides of the fish with oil and season with salt and pepper.
- Place fish - skin-side down first - on the grill for about five minutes or until edges begin to turn opaque. Then carefully turn the fish and finish cooking to an internal temperature of 145 degrees. Here are some additional notes from our favorite fish market for perfectly cooked fish. *Note: For larger fillets, use two spatulas and gently flip the fillet top-to-bottom, versus end-to-end.
For the Sauce:
- Makes about 1/2 cup
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest - the zest of half a lemon
- 3 tablespoons vermouth - I use Gallo Extra Dry for sauces
- 1 tablespoon red wine vinegar
- 3 tablespoons whole milk - or cream, if you prefer
- ½ cup 1 stick unsalted butter, cut into pieces so it melts quicker
- 1 teaspoon granulated sugar
- A pinch of sea salt - to taste if needed
Instructions
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In a sauce pan, add lemon juice, lemon zest, vermouth and red wine vinegar. Whisk together and allow mixture to reduce slightly for 8 – 10 minutes over medium heat.
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Reduce heat to low and add the milk (or cream) while whisking. It may curdle a bit at first, but the curdle will quickly disappear as you whisk.
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When the mixture is smooth, add the granulated sugar and whisk again until completely combined. Begin adding the butter, one pat at a time, making sure to allow each pat to melt completely before adding the next. Whisking often, and simmer the sauce until it thickens slightly – about 10 minutes or so. Salt to taste, if needed.
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Keep warm until served, and serve warm. Garnish with fresh, chopped Italian parsley.
Recipe Notes
*Lemon Cipollini Couscous (I used 1, 8.8 oz. package of Osem brand Israeli/Pearl Couscous, which makes about 6, 1-cup servings): Add 2 cups dry couscous to 2½ cups boiling low-sodium chicken broth (or water, per package directions). Stir well and cover for 8 – 10 minutes, stirring occasionally. Finely chop two Cipollini onions and sauté until translucent with 1½ tablespoons unsalted butter and 1 teaspoon lemon zest. Spoon the mixture into the cooked couscous and stir well to combine. Serve immediately.
Sauce recipe adapted from Eclectic Recipes.