Beurre blanc is a classic French butter sauce that has a tangy element, usually white wine or vinegar. Here, F&W’s Marcia Kiesel reimagines the sauce with pickles and sauerkraut—perfect for the meaty mahimahi fillets. Plus: Fantastic Fish Recipes 

Marcia Kiesel
November 2012


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a medium skillet, melt 1 tablespoon of the butter. Add the shallot and cook over low heat until softened, 5 minutes. Add the clam juice and water and boil until reduced to 1/2 cup, 4 minutes. Add the sauerkraut and cook just until heated through. Remove the skillet from the heat and swirl in the remaining 5 tablespoons of butter, 1 tablespoon at a time, putting the skillet back over moderate heat briefly once or twice, as necessary. Stir in the pickle and season with salt and pepper.

  • In a large skillet, heat the oil. Season the mahimahi with salt and pepper and cook over moderately high heat until nicely browned on the bottom, 3 minutes. Turn the fish and cook until just white throughout, 2 minutes longer.

  • Very gently rewarm the sauce, whisking constantly over low heat. Stir in parsley and spoon the sauce onto plates. Set the fillets on the sauce and serve.

Suggested Pairing

Kimchi, pickles, sauerkraut and other sour foods overwhelm most wines. Dry white Alsatian varieties, like Pinot Blanc or Pinot Gris, have a fruitiness that harmonizes with tart flavors, similar to a sweet-and-sour candy.