Delicious fresh sea fish on dark wooden background.Moules mariniere is one of my favorite dishes.

I wondered – could I use a different protein and not lose what makes moules mariniere, well, moules mariniere. By which I mean – of course! – the wine sauce.

I use mahi mahi in my example, but any firm white fish will work in this Poisson Mariniere.

Let’s get cooking!

White Wine Sauce

1 C dry Sauvignon Blanc
3 tablespoons butter
1/4 C chopped shallots
1/2 C chopped parsley
1/2 tsp dried thyme, or 2 springs of fresh

Melt the butter in a large saucepan over medium low heat. Add the shallots and cook gently until soft and translucent.

Add the wine, parsley and thyme.

Simmer for about 15 minutes or so; add additional liquid (water or wine) if the sauce becomes too thick.

The Poisson

1/4 lbs of a firm white fish per serving

Pat the fish dry.

Heat 2 Tbsp vegetable oil in a sauté pan over medium-high heat. When the oil starts to shimmer, add the fish. Cook for about 5 minutes on each side. Timing depends on the thickness of the fish.

Remove the fish from the sauté pan and drain any remaining oil.

Pour the wine sauce into the sauté pan.  Add the fish and cook for about 3 minutes, basting the fish constantly.

Plate the fish in shallow bowls and pour a hall inch of the sauce into each bowl.

Serve with slices of baguette.