Mahimahi with Sauerkraut-Pickle Beurre Blanc Recipe

Name: Mahimahi with Sauerkraut-Pickle Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cold unsalted butter, cut into tablespoons; 1 large shallot, minced; 1/2 cup bottled clam juice; 1/4 cup water; 3/4 cup sauerkraut; 1 large half-sour pickle, halved crosswise and cut into thin sticks; Salt; Freshly ground pepper; 1 1/2 tablespoons vegetable oil; Four 7-ounce skinless mahimahi fillets; Finely chopped parsley

Servings: persons

6 tablespoons cold unsalted butter, cut into tablespoons
1 large shallot, minced
1/2 cup bottled clam juice
1/4 cup water
3/4 cup sauerkraut
1 large half-sour pickle, halved crosswise and cut into thin sticks
Salt
Freshly ground pepper
1 1/2 tablespoons vegetable oil
Four 7-ounce skinless mahimahi fillets
Finely chopped parsley

1
In a medium skillet, melt 1 tablespoon of the butter.
2
Add the shallot and cook over low heat until softened, 5 minutes.
3
Add the clam juice and water and boil until reduced to 1/2 cup, 4 minutes.
4
Add the sauerkraut and cook just until heated through.
5
Remove the skillet from the heat and swirl in the remaining 5 tablespoons of butter, 1 tablespoon at a time, putting the skillet back over moderate heat briefly once or twice, as necessary.
6
Stir in the pickle and season with salt and pepper.
7
In a large skillet, heat the oil.
8
Season the mahimahi with salt and pepper and cook over moderately high heat until nicely browned on the bottom, 3 minutes.
9
Turn the fish and cook until just white throughout, 2 minutes longer.
10
Very gently rewarm the sauce, whisking constantly over low heat.
11
Stir in parsley and spoon the sauce onto plates.
12
Set the fillets on the sauce and serve.

200

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons cold unsalted butter, cut into tablespoons, 1 large shallot, minced, 1/2 cup bottled clam juice, 1/4 cup water, and more.

Yes, Mahimahi with Sauerkraut-Pickle Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mahimahi with Sauerkraut-Pickle Beurre Blanc

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