Garlic Peppercorn Crusted Mahi Mahi

This Garlic Peppercorn Crusted Mahi Mahi recipe is the perfect option for a weeknight meal with your family! This pan seared mahi mahi recipe is packed full of flavor and will show you exactly how to cook mahi mahi!

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor.

Garlic Peppercorn Crusted Mahi Mahi with a sherry blue cheese cream sauce? Yep- that is a mouth full! I recently had the pleasure of tasting the new Roy’s Restaurant Pacific Rim menu!

It was delightfully tasty with unique and innovative flavor combinations. I recognize that not everyone has a Roy’s near them, so I’m bringing you an adaptation of one of their recipes, Garlic Peppercorn Crusted Mahi Mahi!

Upon leaving I was given a copy of Roy’s Fish & Seafood: Recipes from the Pacific Rim. I figured if you can’t make it to a Roy’s Restaurant, you could recreate a similar recipe at home!

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com


 

What is mahi mahi?

Mahi mahi, also known as the dorado or  dolphin fish, is a fish that is typically found in tropical climates and is a surface-dwelling fish. Mahi mahi is a great fish for the home chef!

Inexpensive in comparison to many other cuts of fish, a slightly sweet flavor and easily accessible both fresh and frozen, mahi mahi is a great choice for a family meal or dinner party. If you do not care for mahi mahi or can not locate it, this recipe also works well with grouper, sea bass, swordfish or halibut.

Sherry blue cheese cream sauce has an addictive flavor that compliments fish without overpowering the flavor, but would also be fabulous topping chicken, pork or steak. This recipe makes extra, so I froze it for another meal.

Ever wonder why restaurant meals have such fabulous flavor that can be difficult to achieve at home?

Generally it is due to exotic and high quality ingredients that can sometimes be challenging to find or too expensive to purchase for one meal or things such as homemade demi-glace that can take hours to prepare.

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com

Such is the case with this sauce, it calls for sherry vinegar. While I highly suggest it for salad dressings and other recipes, it is pricey at $15 a bottle. Substitutions include cheaper rice wine vinegar or red wine vinegar with a sprinkle of sugar.

Another item used for the in-restaurant version of this recipe is a demi-glace. Typically made at home, this takes hours to reach maximum flavor potential.

Some specialty grocers will carry a packaged version, but it can break the bank and commonly lacks the flavor of home prepared.

I didn’t have time to make my own, so I opted for the next best option, Better Than Bullion, a thick, pasty concentrated base. I keep vegetable around because I can use it for any recipe with meats, fish or veggies.

This recipe also calls for rare Hawaiian red salt… oh, you don’t keep your pantry stocked at all times? No worries, use a coarse sea salt instead. I actually happened to have some from a salt variety pack given to me by a friend. I’d also make the suggestion of topping with jumbo lump crab meat.

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com

If you enjoyed this mahi mahi recipe, check out these easy seafood recipes:

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salmon pattie with white creamy sauce on top

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Linguine with Clam Sauce Recipe

Clam Sauce Recipe- just like at the restaurant, plus see me super easy tips for cleaning clams for any recipe! Buttery broth, chopped and whole clams in an easy shallot, garlic and parsley sauce. Ready in just 40 minutes!
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This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com

 

This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor. #mahimahirecipes #howtocookmahimahi www.savoryexperiments.com

Garlic Peppercorn Crusted Mahi Mahi

5 from 1 vote
This Garlic Peppercorn Crusted Mahi Mahi recipe is serve with a sherry blue cheese cream sauce give it a restaurant quality flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Sherry Blue Cheese Cream Sauce:

Instructions

  • Heat oil in small saucepan over medium-high heat. Add shallots and garlic, saute until soft. Add sherry, basil and vegetable broth, stirring constantly. Bring to a low simmer for 5 minutes. 
  • Add blue cheese crumbles and heavy cream. Stir until sauce thickens. Season with fine sea salt and freshly cracked pepper. Set aside, keeping warm.
  • Crust top side of mahi mahi fillets with ground black pepper, packing tightly. 
  • Heat a large skillet with olive oil over medium-high heat. When hot, add fillets, crusted side down. Cook for 3-4 minutes. Carefully turn with spatula. Continue to cook on the other side for 3-4 minutes, or until fish is fully cooked, opaque white and flaky.
  • Plate fish, top with sherry blue cheese sauce and finish with Hawaiian Red Salt or other coarse sea salt. 
  • If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 488 kcal, Carbohydrates: 4 g, Protein: 38 g, Fat: 34 g, Saturated Fat: 14 g, Cholesterol: 186 mg, Sodium: 617 mg, Potassium: 847 mg, Vitamin A: 1015 IU, Vitamin C: 1.1 mg, Calcium: 205 mg, Iron: 2.2 mg
Author: Jessica Formicola
Calories: 488
Course: Main Course, Main Dish
Cuisine: American
Keyword: mahi mahi recipe, roy’s hawaiian fusion
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Can’t find one near you? Founder and namesake Roy Yamaguchi has published a cookbook, Roy’s Fish & Seafood: Recipes from the Pacific Rim, available for purchase through Amazon.

 

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

5 from 1 vote (1 rating without comment)

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Questions and Reviews

  1. This looks like a great recipe! We ate at Roy’s when we were in Oahu a few years ago. The food was out of this world!

  2. This recipes sounds so delicious! I love finding new ways to prepare fish that we catch, but unfortunately, we never catch dolphin (mahi mahi). I bet this would also taste delicious on snapper, which we catch plenty of!

  3. This would make me feel so fancy to serve at home! I love eating fish because it’s so lean.

  4. I’m really not a fan of fish but as I am trying to eat healthier I’ve told myself that I need to incorporate more fish into my diet.

  5. This looks really delicious! We’ve been experimenting with different types of fish so we’ll have to try this!

    1. April- it is a great quick fish meal. I typically go basic with lemon and pepper, so this was a pretty fancy step up!

    1. LOL- Robin, you crack me up. The only Massachusetts-er (I made that up, I think) that doesn’t care for seafood! Hubby was up at Fenway just yesterday for work!

    1. You should totally get the cookbook- I’ve made three recipes out of it so far and while the plates at the actual restaurant are impossible to create, it is the next best thing!

  6. This looks delicious! I pinned your recipe to my Seafood board – hubby said he definitely wants to give the recipe a try.