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

    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

    • Step-by-step method for Mahi Mahi With Sun Dried Tomato and Tarragon Creamy Pasta
    • Pat mahi mahi filets dry with paper towels
    • Season both sides of fish filets generously with salt and pepper
    • Prepare a pot of salted water and bring to a boil for your chosen pasta (not included in ingredient list, but expected for pasta dish)
    • Heat 2 tablespoons of ghee or cooking oil in a large, non-stick skillet over medium-high heat
    • When oil is shimmering, add mahi mahi filets, presentation-side down
    • Sear filets for 3-4 minutes until golden-brown crust forms, then flip and cook another 2-3 minutes until opaque and just cooked through
    • Remove mahi mahi filets and keep warm (tent with foil or in low oven)
    • In the same skillet, reduce heat to medium, add the minced garlic
    • Stir and cook garlic for about 30 seconds until fragrant, do not brown
    • Add chopped sun-dried tomatoes to garlic and sauté for 1 minute to release flavor
    • Pour in the coconut milk, stirring to scrape up any browned bits
    • Stir in dijon mustard and chili pepper flakes, mixing until the sauce is combined and creamy
    • Fold in baby spinach, cooking until it just wilts, about 1 minute
    • Stir in chopped tarragon and season sauce with salt and pepper to taste
    • Once pasta is cooked and drained, add to skillet and toss in sauce until evenly coated
    • Plate creamy sun-dried tomato and tarragon pasta in shallow bowls
    • Place seared mahi mahi filet on top of each serving of pasta
    • Garnish with a light sprinkle of extra fresh tarragon if desired
    • Serve immediately while hot