Mahi Mahi with a Mustard Horseradish Topping (serves 4)

The topping for the fish is SO delicious – the combination of Dijon mustard and horseradish is a sublime. You can use any firm white fish for this recipe, I just happen to really like our local fish, Mahi Mahi. This dish is so easy to prepare it’s almost as if you didn’t cook and it just turned up on the table. Generally, I poach my fish – place it on a piece of aluminum foil on a baking tray, pour over the juice of a lemon and a couple of tablespoons of olive oil, season it with salt and freshly ground black pepper and make the foil into a little parcel.

Pre-heat oven to 350 degrees F

Four 6 – 8 oz. pieces of Mahi Mahi or firm white fish – poached as above for 20 minutes or so until white and firm.
1 tbsp. Dijon mustard
1 tbsp. prepared horseradish – I use Gold’s brand

Mix the mustard and horseradish together well, then smear over each slice of fish. Serve immediately.


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