Mahi Mahi With Tomato-Shallot Cream Sauce Recipe

Name: Mahi Mahi With Tomato-Shallot Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces mahi mahi fillets, 1 teaspoon smoked paprika, 1/2 teaspoon garlic salt, 1 tablespoon butter, and more.

Yes, Mahi Mahi With Tomato-Shallot Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mahi Mahi With Tomato-Shallot Cream Sauce

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