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Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce

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“The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.”

Ingredients Nutrition


  1. Cut Mahi Mahi into 6 8-oz fillets.
  2. Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
  3. Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
  4. Melt butter in a small sauce pan, skim off excess fat (clarify).
  5. Preheat the Bar-B-Q to high.
  6. Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
  7. Return sauce to the sauce pan on low heat,.
  8. Add tomatoes, capers and fresh parsley; warm throughly only.
  9. Add a dash or two of cayenne.
  10. Salt and pepper to taste.
  11. Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.

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