INGREDIENTS
4 6-oz mahi fillets 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
2 tsp dijon mustard or 1 tbsp lemon juice
Optional: 1/2 tsp red pepper flakes
2 cups packed baby spinach
DIRECTIONS
Pat dry the mahi fillets 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 fillets back in to the skillet.
Simmer for 1 minute, while spooning the sauce over the fish. Serve immediately.
