Mahi Mahi brings back memories of throwing back “swirl” margaritas and fish tacos at Duke’s, an ocean front restaurant in the heart of Malibu. My friends and I would meet for a sunset cocktail after our shift down the street at Gladstone’s 4 Fish. I was in my 20’s and slinging clam chowder for tips– most of which were spent at Duke’s!
“Swirl” Margarita (part strawberry, part regular rita)
The view at Duke’s Restaurant
Those were the days of bad decisions and worse hangovers… I digress.
I typically opt for blackened mahi mahi when I cook it for tacos, but decided to try something new. A restaurant I used to work at (there have been many!) used to make a delish basil butter, so I thought I’d switch it up and make it with tarragon. I love the sweet, licorice-y flavor of fresh tarragon, but you could do the same recipe with any fresh herb.
The only thing missing was the view. (And the hangover!)
Ingredients
- 2 Mahi mahi filets
- 1 Tb olive oil
- 1 Tb butter and 1/2 stick of salted butter
- 2 chopped garlic cloves
- 1 Tb fresh chopped tarragon
- cracked pepper
- kosher salt
Instructions
- Season mahi mahi with a pinch of kosher salt and cracked pepper.
- Melt 1 Tb butter with 1 Tb olive oil in a grill pan.
- Cook for 4 minutes on one side. Flip fish over.
- Cook for 4 minutes on the other side until cooked through.
- While fish is cooking, melt 1/2 stick of butter in small saucepan.
- Saute fresh chopped garlic in melted butter on medium heat until it begins to turn golden, about 2 minutes.
- Add fresh tarragon and take off of heat.
- Serve fish with tarragon butter sauce spooned on top.
