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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

    • Using the instructions on the package, boil water and cook the pasta.
    • After patting the Mahi Mahi filets dry, sprinkle both sides with salt and pepper.
    • To prepare this dish, in a nonstick skillet, heat about a tablespoon of ghee over medium heat. The Mahi Mahi should be pan-fried for three to four minutes per side, based on the thickness of the fish. Using a paper towel, take out the fish from the pan and let it rest for a few minutes while you check the pasta.
    • In the same skillet, heat the remaining tablespoon of ghee along with the garlic minced. Over medium-high heat, cook for one minute, stirring constantly.
    • Add sun-dried tomatoes, red pepper flakes, coconut milk, and dijon mustard or lemon juice can all be added. While the mixture is heating, scrape the bottom gently.
    • Add spinach as soon as the sauce starts boiling. Let the spinach wilt and cook for a few minutes.
    • 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.
    • Place the pasta in bowls, served coated in creamy sun-dried tomato sauce, with Mahi Mahi fillets on top. It should be served immediately.
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