Paleo Mahi Mahi Creamy Tomato (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 6-oz mahi mahi filets or any white fish
02 -
Salt and pepper to taste
03 -
2 tbsp ghee, divided, or preferred cooking oil
04 -
4 garlic cloves, minced
05 -
1/4 cup sun-dried tomatoes packed in oil, chopped
06 -
1 cup full-fat coconut milk or heavy cream (keto option)
07 -
2 tsp dijon mustard or 1 tbsp lemon juice
08 -
Optional: 1/2 tsp red pepper flakes
09 -
2 cups packed baby spinach
# Steps to Follow:
01 -
Pat dry the mahi mahi filets and season with salt and pepper on both sides.
02 -
Heat 1 tablespoon of ghee in a nonstick skillet over medium-high heat. Pan fry the mahi mahi for 3-4 minutes on each side, depending on their thickness. Remove from pan and set aside.
03 -
Add the remaining tablespoon of ghee to the skillet. Add minced garlic and cook, stirring, for 1 minute until fragrant.
04 -
Add sun-dried tomatoes, coconut milk, dijon mustard, and red pepper flakes (if using). Scrape the bottom of the skillet with a wooden spoon while the mixture heats up.
05 -
Once the sauce starts to boil, add spinach. Stir and cook until wilted and cooked down.
06 -
Return the mahi mahi filets to the skillet. Simmer for 1 minute, spooning the sauce over the fish. Serve immediately.
# Additional Notes:
01 -
Ensure the pan is preheated to achieve a nice sear on the mahi mahi filets.
02 -
For a spicier dish, increase the amount of red pepper flakes.