By CHEF KIT KIEFER
Culinary Arts Supervisor, First Coast Technical College
Summer is upon us, and we all summon up thoughts of barbecuing and grilling.
This recipe is not about the grill but another application for barbecue sauce, specifically First Coast Technical College Culinary Instructor Chef Phil Brown’s Datil Pepper BBQ Sauce. Chef Phil developed this recipe to take advantage of our abundance of fresh fish here in the St. Augustine area.
Barbecue sauce is not just for pork butts, ribs and chicken; it is a great ingredient for other dishes also. In this case, Chef Phil’s Sherry BBQ Mahi Mahi.
It has a fantastic flavor composed of sherry (the drinking kind, not the cooking sherry), Chef Phil’s sweet and spicy Datil Pepper BBQ Sauce and rich, heavy cream.
What makes it even better is the ease at which you can put this dish together.
Enjoy this dish at your next barbecue with your friends and family.
Chef Phil’s barbecue sauces are available in several stores in St. Augustine or online at chefphilsbbqsauce.com.
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
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. Remove from pan to plate.
Deglaze the pan with 4 tablespoons of cream sherry and reduce by one half.
Add 3 tablespoons of Chef Phil’s Datil Pepper BBQ Sauce.
When pan sauce is combined, whisk in 2 tablespoons of heavy cream.
Place fish back in the pan and continue cooking until filet springs back from a light touch.
Remove fish to a hot plate.
Continue to reduce sauce to a slightly thickened consistency.
Pour sauce over fish and squeeze fresh lime juice on top.
Serve with rice pilaf and mixed vegetables. Garnish with fresh basil.