Chef Phil’s Sherry BBQ Mahi-Mahi


  • 6-ounce mahi mahi filet
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons cream sherry
  • 3 Tablespoons Chef Phil’s Datil Pepper BBQ Sauce
  • Fresh lime juice


  1. Sear filet of mahi on both sides in a preheated pan with 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil.
  2. Remove from pan to plate.
  3. Deglaze the pan with 4 tablespoons of cream sherry and reduce by one half.
  4. Add 3 tablespoons of Chef Phil’s Datil Pepper BBQ Sauce.
  5. When pan sauce is combined, whisk in 2 tablespoons of heavy cream.
  6. Place fish back in the pan and continue cooking until filet springs back from a light touch.
  7. Remove fish to a hot plate.
  8. Continue to reduce sauce to a slightly thickened consistency.
  9. Pour sauce over fish and squeeze fresh lime juice on top.
  10. Serve with rice pilaf and mixed vegetables. Garnish with fresh basil.

(Source: The St. Augustine Record)

By |2018-11-14T17:25:15+00:00November 14th, 2018|Recipes|0 Comments