Poached Mahi-Mahi
Ingredients
The fish and seafood
-
12
ounce
mahi-mahi (2 fillets)
-
4
jumbo
shrimp (shell on)
The vegetables and aromatics
-
1
stalk
celery (rough cut)
-
1
medium
carrot (rough cut)
-
½
medium
onion (rough cut)
-
2
cloves
garlic
-
2
cups
baby spinach
-
1
cup
grape tomatoes (cut in half lengthwise)
The cooking liquids
-
1½
cup
vegetable stock
-
½
cup
white wine
-
½
lemon
juice only
-
1
lemon
zest only
The seasoning and fats
-
1
tablespoon
olive oil
-
1
tablespoon
butter
-
to taste
sea salt and black pepper
Instructions
- Rinse and pat dry the Mahi fillets with paper towels.
- Season the fillets with sea salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the Mahi-Mahi fillets, garlic, and vegetables to the skillet.
- Cook for 1 minute, then gently turn the fillets and cook for another minute.
- Remove the Mahi from the skillet and set aside.
- Add white wine, stock, and lemon juice to the skillet, bring to a boil, and reduce the stock by half.
- Strain the mixture to remove the vegetables.
- Return the Mahi to the pan along with shrimp, spinach, and tomatoes, and sprinkle half the lemon zest on top.
- Cook for 3-4 minutes until done.
- Remove the Mahi and shrimp from the pan and serve over rice or your favorite grain.
- Dredge butter in flour and add to the pan to thicken the sauce.
- Spoon the spinach mixture over the Mahi and rice before serving.
Nutrition Facts (estimated)
Servings
2
Calories
382
Total fat
14g
Total carbohydrates
19g
Total protein
36g
Sodium
1009mg
Cholesterol
162mg
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