Mahi-Mahi Fillets Dijonnaise

Mahi-Mahi Fillets Dijonnaise
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 cups
    (500 mL)

    fish stock

  • 1 1/2 lb
    (680 g)

    fresh mahi-mahi fillets

  • 3 Tbsp.
    (45 mL)


  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    fresh chopped tarragon

  • To taste Salt and pepper


In a large saucepan, bring fish stock to a boil.

Reduce heat to minimum and poach fillets in stock for 5 minutes.

Using a skimmer, gently remove fillets and keep warm.

In another saucepan, melt butter.

Stir in flour and hot stock and bring to a boil.

Reduce heat and add mustard and tarragon. Season with salt and pepper.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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