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I’ve been talking about peaches so much around here; I would be remiss not to mention another summer fruit that’s at prime time for picking.
Blueberries.
Although, I have a confession, and I’m a little embarrassed to admit this, but, I made this with…frozen blueberries. Now, in the height of winter it is completely acceptable to use frozen blueberries, but in the height of the summer?? Not so much.
I have a perfectly valid excuse you see, at the time all I had was frozen blueberries in my freezer, and yes, I perhaps could have driven the two minutes it takes to get to the grocery store and picked up a pint of fresh, plump berries, but what can I say? I was lazy at the time.
So moral of the story, don’t feel bad if all you’ve got is frozen blueberries, but if you can snag some fresh ones, don’t hesitate to do so.
Now that my confession is out of the way we can talk about the composition of the sauce, because really this dish is all about the sauce.
For those of you intimated by the fancy French word beurre blanc, let me ease your mind a bit and let you in on a little secret – it’s not so fancy after all. When you push the intimidating words aside, a beurre blanc at its core is just a simple butter sauce.
A typical beurre blanc starts off with minced shallot and some kind of acidity like white wine or vinegar. Dabs of butter are slowly whisked in to emulsify the sauce and to create a thick, silk-like texture on your palate. The only difference here is that I’ve added some extras like blueberry puree, garlic and sugar for a little sweetness.
While absolutely perfect on a flaky piece of fish, this would also work wonders for grilled chicken, pork or even a nice juicy steak.
- ½ tablespoon butter
- 1 tablespoon onion or shallot, mined
- 1 garlic clove, minced
- ½ cup dry white wine
- ½ teaspoon lemon juice
- 2 cup blueberries, frozen and thawed or fresh
- 1 teaspoon sugar
- ⅛ teaspoon salt
- 4 tablespoons cold butter
- 4-5 ounce pieces Mahi Mahi
- Puree blueberries in a blender, strain.
- In a small saucepan over a medium heat, melt butter. Add onion and garlic, cook until fragrant about two minutes.
- Reduce heat to a simmer, and add white wine and lemon juice, simmer until reduced by half about two minutes. Add blueberry puree, sugar and salt. Simmer for five minutes until reduced.
- Reduce heat to low and slowly whisk butter in half a tablespoon at a time, making sure each piece is fully incorporated before adding the next. Once butter is fully incorporated, remove from heat.
- Season to taste with salt and pepper.
- In a large non-stick pan, heat a tablespoon of olive oil over a medium-high heat. Season mahi-mahi with salt and pepper. Cook fish, about 3-4 minutes per side until golden brown and cooked through. Serve with Blueberry Sauce.
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