Ingredients

The following ingredients have 4 Servings
  • 4 6-oz mahi mahi filets (or any white fish)
  • Salt and pepper (to taste)
  • 2 tbsp ghee (divided - or your favorite cooking oil)
  • 4 garlic cloves (minced)
  • 1/4 cup sun-dried tomatoes packed in oil (chopped)
  • 1 cup full-fat coconut milk (or heavy cream for keto)
  • 2 tsp dijon mustard (or 1 tbsp lemon juice)
  • Optional: 1/2 tsp red pepper flakes
  • 2 cups packed baby spinach

Instruction

  • Pat dry the mahi mahi filets and sprinkle with salt and pepper on both sides.
  • 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.
  • Add the remaining tablespoon of ghee to the skillet, and add minced garlic. Cook stirring for 1 minute until fragrant.
  • 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.
  • Once the sauce starts to boil, add spinach. As soon as the spinach is wilted and cooked down, add the mahi mahi filets back in to the skillet.
  • Simmer for 1 minute, while spooning the sauce over the fish. Serve immediately.