Mahi Mahi With Tomato-Shallot Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The base of this recipe came from the grocery, changed it up a bit. Hope you enjoy. Ingredients:
24 ounces mahi mahi fillets |
1 teaspoon smoked paprika |
1/2 teaspoon garlic salt |
1 tablespoon butter |
1/2 cup shallot, chopped |
2 teaspoons garlic, minced |
1/3 cup sun-dried tomato, sliced (packed in oil) |
3/4 cup chicken broth (or white wine) |
1/2 cup heavy cream |
1 1/4 cups baby spinach leaves |
Directions:
1. Preheat oven 425.
2. Line a baking sheet with foil.
3. Generously sprinkle both sides of fillets with paprika and garlic salt.
4. In a nonstick skillet melt butter over medium-high heat.
5. Add fillets; cook 2 to 3 minutes per side.
6. Transfer to baking sheet. Bake 5 minutes or until fish flakes.
7. Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
8. Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
9. Stir in spinach; cook just until wilted.
10. Spoon sauce over fillets, and serve.
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