Sometimes I stumble upon something so delicious, I amaze myself. Mahi Mahi with Linaise Sauce. Not a typo, please read on. Later I hope I can remember the ingredients I used. We purchased some wild caught frozen mahi mahi at the grocery store and I wondered how I would cook it. I decided it might be nice to try a bernaise sauce. I went to the cabinet I saw I was lacking many of the key ingredients, so I decided to improvise.
I patted two mahi mahi steaks dry with a paper towel and set them aside. I melted one tablespoon of butter in a frying pan and added 1/8 of a cup of a finely chopped red onion. I sauteed the onion till it was translucent and just starting to brown, then set it aside. I melted 3 tablespoons of butter in separate small sauce pan. (No double boiler in the motorhome, so I worked quickly). Then I added 1/4 cup of white balsamic vinegar, 1 teaspoon of tarragon leaves, 1/4 teaspoon of ground dill, and 1/8 teaspoon of cayenne pepper continuing to stir constantly. Then I added the sauteed onions into the mixture and stirred constantly. Last I added one egg yolk stirring constantly over very low heat till the mixture started to thicken.
Meanwhile I was cooking the sugar snap peas and the mahi mahi fillet steaks, making sure I seared the mahi mahi well. When the peas were al dente and the mahi mahi was cooked I plated them both up and drizzled the sauce over the mahi mahi. Oh so delicious. With humility and pride I named the sauce, Linaise Sauce, with a portion of my name at the forefront. Thanks for reading and for all your comments.