French Fridays with Dorie: Mahi-mahi with capers, cornichons, and brown butter sauce

Dorie Greenspan fish with cornichon and caper sauce on eatlivetravelwrite.comYes, it’s another fishy recipe for this week’s French Fridays with Dorie (skate with capers, cornichons, and brown butter sauce, p 291). I’ll admit I didn’t think far enough ahead be able to get skate (most likely this would have required a special trip to the market or ordering it in at my local fishmonger). So I sent Neil off to the fishmonger with instructions to get “a white fish that won’t fall apart when you pan fry it (i.e. not tilapia). He came back with Mahi-Mahi which is the perfect firm fish for this dish.  Also (my requirements) – it doesn’t taste too fishy (I’m a learner fish-eater who doesn’t like strong flavoured fish). It did have the skin on and Neil had a bit of a job removing it from the already filleted fish but it turned out ok in the end.

The sauce is very buttery and I loved this with the fish. The cornichons were just a touch “too much” for me – would have been very fine with just the capers in the buttery mustard sauce (which, by the way was a revelation – made a simple piece of fish really shine!). We served this on a platter with new potatoes and green beans for a fine French meal.  I’m intrigued to see how everyone else got on with the skate (and if they were able to get a hold of it!).

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16 thoughts on “French Fridays with Dorie: Mahi-mahi with capers, cornichons, and brown butter sauce”

  1. Wow, so happy to hear that you were able to enjoy one of the fish recipes. This sauce really was amazing and I’ll be pulling it out again for sure. So far I haven’t seen anyone who found skate. According to my internet research (which I stupidly didn’t do until after I tried to buy it) skate is actually on the Overfished list here in Europe, so perhaps that’s why.

  2. OMG the Mahi Mahi is handsome compared to skate/ray! (Thank you, Uncle Google!) and its available in every ocean of the world. Potatoes and beans with it – FAB!

  3. What a beautiful, refreshing looking platter of food! I’m so glad that you enjoyed this.

    I almost chose mahi mahi, but went with the suggested tilapia instead. I’m happy to say that it didn’t fall apart and was quite delicious. I agree with you, the cornichons were not really necessary here. But this was a good recipe to remind me to make more fish. I thought the sauce was perfect with it.

  4. No skate here! Your dish looks very tasty with its potatoes and beans – I didn’t do anything very pretty with mine, but as you say, the sauce was amazing.

  5. Your plate looks amazing, Mardi! A perfect pairing! For a change, I actually ordered mine a few weeks ago. I think I may be the only one who prepared skate. I really enjoyed it…it tasted like scallops and the browned butter sauce…mouth watering!

  6. What a beautiful plate, Mardi, and it does have a “very French” ring to it. Lovely. I think maui-mahi, halibut and my wild Alaskan Pacific Cod (just love to say that all in one breath) are perfect substitutes for Skate/Ray. At least the sauce definitely worked with a fleshy white fish. I loved the sauce and didn’t mind the cornichons at all. The sauce combo should have been a disaster but it was just the opposite. Dorie strikes again! No more fish for awhile. I look forward to reading about your adventures in France in July.

  7. I have to say, it did look very nice and, perhaps imperceptibly Mardi, you’re slowly being converted to a fish eater.

  8. It’s hard NOT to become a bit of a fish-eater, living with me. Though clearly my powers aren’t as strong as Dorie’s – after a decade it took this book to start turning her around…. 😉

    Agree with Mardi re the cornichons – I found it added just a bit too much of a bitterness, competing with the tart mustard and salty capers.

    To be honest, I cannot recall what I paired with this: I’m mixing up our wines of the week!

    I *think* it was a small lot Gewurztraminer from Niagara’s Thirty Bench. The aromatics are classic rose, violet and Turkish delight with a bit of hand cream (honest!), it’s bracingly dry in style and had great acid.and length. We also had a fruitier rose from Spain this week, lots of strawberry and the slightest hint of sweet. A simple summer wine. I just cannot recall now which was with which dish…

  9. I always seem to want to say the same thing that Cher already wrote. I’m shocked you ate fish and didn’t mind it (I deliberately didn’t say liked it.) I really enjoyed the sauce as well. Seemed very French, especially with your sides.


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