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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.