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    • Mahi Mahi With A Sun Dried Tomato and Tarragon Creamy Pasta

    Mark Sharron
    Easy
    25 minutes
    2
    Dolphinfish are commonly known as Mahi Mahi in Hawaiian. A variety of restaurants serve this delicious fish in Hawaii. You can also find it at local markets or supermarkets and cook it yourself. It doesn't get any easier than this when it comes to preparing mahimahi. People have quickly become enamoured with mahi mahi following salmon. With a delicate sweetness, it's much milder and meatier than swordfish. Additionally, it is quick to cook and has a mild fishy flavour, which makes it a great protein to have on hand. It takes just 30 minutes to make this delicious pan-fried healthy mahi mahi recipe. A perfect seafood dinner dish for sure! They are pan-fried to a golden brown, and the creamy sauce coats the pasta. It's a healthy, warm whole family dinner for weeknights. You've got your next dinner idea in mind.
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    Ingredients

    • 4 6-oz of Mahi Mahi filets or any other white fish salt you want
    • Salt and pepper as desired
    • 2 tablespoons of ghee or cooking oil of choice
    • 4 garlic cloves, minced
    • 1/4 cup sun-dried tomatoes, chopped
    • 1 cup coconut milk
    • 2 teaspoons of dijon mustard
    • 1/2 teaspoon of chilli pepper flakes
    • 2 cups of baby spinach
    • 1 handful of tarragon, chopped fine

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • After the pasta has been cooked, transfer it directly to the pan with tongs, transferring some water along with it. Toss everything together with the tarragon thoroughly.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.