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  • Writer's pictureCarlos Sarmiento

Grilled Mahi Mahi with Meyer lemon-rosemary cream sauce & charred herb-marinated asparagus

(Photo: Carlos Sarmiento)

I recently got inspired to experiment more with sauces. Many say that the sauce makes the dish...some say the dish should speak for itself, regardless of the sauce. Why not both?

Mahi Mahi is typically a fish found in the Gulf of Mexico as well as parts of the Pacific and Indian Oceans, I thought I would try a new version of grilled fish with a French-inspired cream sauce to delicately complement a sensational unoaked Chardonnay wine from the Burgundy region.

(Photo: sgcdesignco)

Not only did I wanted to feature a fish and a sauce that spoke for themselves, but the other challenge I found, was to also give its vegetable side dish it’s due...never underestimate the power of marinades.

(Photo: Christine Siracusa)

With very simple ingredients for a flavorful sauce, you will elevate your grilled seafood game significantly and with today‘s particular vegetable marinade, your asparagus never tasted so good.

Let’s get cooking!


Grilled Mahi Mahi with Meyer Lemon-Rosemary cream sauce & charred herb-marinated asparagus

Wine pairing:

2019- Louis Jadot - Steel Chardonnay

(Beaune, Burgundy - France)

Serves 2



  • 2 Mahi Mahi Fillets (Skinless, approx 3/4 lbs each)

  • Sea Salt & cracked black pepper

  • Canola oil (to lightly grease grill grates)

  • Half a lemon cut in thick rounds

Cream Sauce:

  • 1 cup of heavy cream

  • 2 tablespoons of butter

  • 1 small shallot, finely minced

  • 1 1/2 tablespoons of fresh rosemary, finely minced

  • 1 tablespoon of Meyer lemon zest, finely chopped

  • 3 tablespoons of Meyer Lemon juice


  • One bunch of fresh asparagus spears

  • 1/4 cup of extra Virgin olive oil

  • 1 tablespoon of fresh basil, coarsely chopped

  • Zest of one lemon

  • Juice of one lemon

  • 1/2 teaspoon of sea salt

  • 1/2 teaspoon of cracked black pepper

  • 1/2 teaspoon of dried oregano

  • 1/4 teaspoon of ground sage



  • Heat up grill to 300 degrees F.

  • Season both sides of fish filets with sea salt and cracked pepper

  • Carefully, lightly grease grill grates with canola oil (use several paper folded paper towels and moisten them with oil to lightly brush over hot grill grates).

  • Gently place fish fillets on grill and cook for 2 minutes, then carefully rotate the fillets slightly to create a criss cross grill mark pattern. Cook for an additional 2 minutes. Flip fillets and repeat as before. Remove fillets from grill and place on a clean plate.

  • Grill lemon rounds for approximately 1 minute on each side. Remove from grill and safe for garnishing.

Asparagus (can be grilled at the same time as fish):

  • In a medium sized bowl, mix: oil, lemon zest, lemon juice, basil, salt, pepper, ore and sage.

  • Place asparagus flat on a long deep dish. Drizzle marinade mixture on top of asparagus.

  • Grill asparagus for approximately 3-5 minutes on each side or until slightly charred. Once cooked, return asparagus to original deep dish.

Cream Sauce:

  • In a medium saucepan, heat up butter until melted. Add shallots and cook on medium low until almost translucent.

  • Add rosemary and cook for about 2 minutes, stir well and add lemon zest and cook for additional 2 minutes. While continuing to stir, add lemon juice and cook for additional 2 minutes.

  • Add heavy cream and bring to a boi, constantly stirring. Reduce heat to low and simmer for additional 5 minutes, stirring occasionally. Remove from heat.

Serve it up!

On individual dishes, arrange mahi fillet in the center of the plate.

Place a generous portion of charred asparagus next to the fillet. Place a few grilled lemon rounds on top of the fillet, next to the asparagus.

Finally, spoon the cream sauce either on top or on the side of the fillet and serve.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

Special thanks to my friends at Kobrand Wines & Spirits and Louis Jadot USA for their wonderful contribution of this superb unoaked Chardonnay.

2019 - Louis Jadot - Steel Chardonnay

(Beaune, Burgundy - France)

(Photo: Carlos Sarmiento)

This unoaked Chardonnay combines the minerality of the Maconnais with the body and flavor of the Cote d’Or. The vineyard soils contain a high percentage of chalk and limestone, which imparts firm mineral nuances. Steel Chardonnay is vinified with no oak to retain the elegant aromas and clean, fresh character that the Burgundy region is prized for. The wine does not undergo malolactic fermentation and is aged in stainless steel tank to retain its fresh, crisp character.

Grapes: 100% Chardonnay

Taste: Crisp fruit flavors of lemon and grapefruit with subtle notes of white flowers followed by bright acidity. Surprisingly concentrated and balanced for such a young wine, the flavors on the palate are at once delicate, powerful and rich.

Food pairing: Pairs well with many foods such as salads, seafood and vegetables or on its own.

Distinction: Vinified without oak to retain the wine’s elegant aromas and clean, fresh character.

For more information on Louis Jadot wines, visit: and

Decorative wine drip collar by:

(Special discount promo code: CFW15)

(Photo: Abbey Amore /Instagram: @abigail.amore2010)

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