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.

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Steps

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Cut mahi mahi into 6 8-oz fillets.

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Combine white wine vinegar , white wine , chopped shallots and fresh tarragon in a small sauce pan.

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Boil mixture until reduced by half , pull mixture from heat and let cool to room temperature.

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Melt butter in a small sauce pan , skim off excess fat.

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Preheat the bar-b-q to high.

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Put reduced mixture , cream and egg yolks in a blender , turn on high and slowly drizzle the hot butter into the blender until incorporated.

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Return sauce to the sauce pan on low heat ,.

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Add tomatoes , capers and fresh parsley.

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Warm throughly only.

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Add a dash or two of cayenne.

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Salt and pepper to taste.

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Place fillets on the grill for 4 or 5 minutes a side.

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Pour a generous amount of sauce over the fish and serve.

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Ingredients

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mahi mahi, white wine vinegar, dry white wine, shallots, fresh tarragon leaves, butter, egg yolks, half-and-half cream, fresh tomatoes, capers, fresh parsley, cayenne pepper, kosher salt, fresh ground pepper