Paleo Mahi Mahi Creamy Tomato

This hearty paleo mahi mahi with creamy sun-dried tomato sauce transforms simple fish into a restaurant-worthy meal that looks complicated but comes together in just 20 minutes. The luscious sauce envelops perfectly pan-fried fish for a weeknight dinner that feels special without the fuss.

I created this recipe during a particularly hectic week when I needed something impressive yet effortless. My family now requests this creamy mahi mahi regularly, often claiming they prefer it to seafood restaurant dishes that cost three times as much.

Ingredients

• Mahi mahi filets: fresh with a firm texture and mild flavor that absorbs the sauce beautifully
• Ghee: adds a rich buttery flavor while keeping the recipe paleo friendly
• Garlic: fresh minced cloves provide aromatic depth that powdered versions cannot match
• Sun dried tomatoes: packed in oil concentrated tomato flavor that forms the sauce base
• Full fat coconut milk: creates luxurious creaminess without dairy perfect for paleo diets
• Dijon mustard: adds subtle tanginess that balances the richness of the sauce
• Baby spinach: fresh greens that wilt perfectly into the sauce adding nutrition and color
• Optional red pepper flakes: provide customizable heat level for those who enjoy a kick

Step-by-Step Instructions

Prepare the Fish:

Pat the mahi mahi completely dry with paper towels which ensures a beautiful golden sear rather than steaming the fish. Season generously with salt and pepper on both sides allowing the seasoning to adhere to the surface.

Create the Perfect Sear:

Heat ghee until shimmering but not smoking in a nonstick skillet. Place fish presentation side down first and resist the urge to move it for at least 3 minutes which develops that coveted golden crust.

Build the Aromatic Base:

After removing the fish sauté fresh minced garlic in the remaining ghee until fragrant but not browned which takes about 60 seconds. This infuses the oil with garlic flavor that permeates the entire dish.

Develop the Creamy Sauce:

Add the chopped sun dried tomatoes coconut milk dijon and optional red pepper flakes stirring constantly while scraping any browned bits from the pan. These browned bits dissolve into the sauce adding tremendous depth of flavor.

Incorporate the Greens:

Add spinach to the simmering sauce watching as it wilts down dramatically in volume. The spinach not only adds nutrition but absorbs the flavors of the sauce while contributing a lovely color contrast.

Reunite and Finish:

Return the fish to the sauce spooning the creamy mixture over the top which allows the fish to absorb flavor while remaining perfectly cooked. The brief final simmer marries all flavors together creating cohesion without overcooking the delicate fish.

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The sun dried tomatoes are truly the secret ingredient in this recipe. I discovered their transformative power years ago when trying to recreate a restaurant dish and have been incorporating them into sauces ever since. Their concentrated umami flavor creates depth that would otherwise require hours of simmering.

Perfect Fish Selection

While mahi mahi works beautifully in this recipe any firm white fish makes an excellent substitute. Look for cod halibut or sea bass when mahi mahi isnt available. The key is choosing fillets of even thickness around 1 inch which ensures uniform cooking. Thinner fillets will cook more quickly requiring just 2 minutes per side while thicker cuts might need up to 5 minutes.

Make Ahead Options

This dish is best enjoyed immediately after cooking but you can prepare components ahead of time. The sauce can be made up to two days in advance and stored refrigerated in an airtight container. Simply reheat gently and add freshly cooked fish just before serving. For meal prep purposes cook the entire dish cook completely and portion into containers for up to three days refrigerated though the texture of the fish will be slightly less ideal than when fresh.

Serving Suggestions

The creamy tomato sauce pairs wonderfully with cauliflower rice for a completely paleo and whole30 compliant meal. Alternatively serve alongside roasted asparagus or Brussels sprouts which roast in exactly the time it takes to prepare this dish. For those not following strict dietary protocols a side of crusty bread for sauce sopping creates a memorable meal experience as this sauce is too delicious to leave behind on the plate.

Common Queries

→ How do I know when the mahi mahi is cooked through?

Mahi mahi should be opaque and flake easily with a fork once fully cooked. It usually takes 3-4 minutes per side, depending on thickness.

→ Can I use a different type of fish?

Absolutely! Any firm white fish, such as cod or halibut, also works well in this dish.

→ Is heavy cream a good substitute for coconut milk?

Yes, heavy cream can be used for a keto version if dairy is preferred, yielding a rich, velvety sauce.

→ What can I serve alongside this dish?

This pairs nicely with cauliflower rice, sautéed greens, or roasted vegetables for a light and balanced meal.

→ Does the sauce reheat well for leftovers?

The creamy tomato sauce reheats gently over low heat. Avoid boiling to preserve texture and prevent separation.