Mahi Mahi On A Bed Of Spinach For 2 Recipes

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PAN-FRIED MAHI MAHI WITH MUSHROOMS AND WILD RICE



Pan-Fried Mahi Mahi with Mushrooms and Wild Rice image

This is the recipe I created when I could add fish to my recent detox diet.

Provided by realmca

Categories     Seafood     Fish     Mahi Mahi

Time 20m

Yield 2

Number Of Ingredients 9

1 tablespoon coconut oil
2 (4 ounce) mahi mahi fillets
1 cup fresh spinach leaves
4 medium mushrooms, sliced
1 tablespoon green onions, chopped, or to taste
3 cloves garlic, minced, or to taste
1 tablespoon chopped fresh basil, or to taste
sea salt to taste
1 cup hot cooked wild rice

Steps:

  • Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
  • At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
  • Serve over wild rice.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 21 g, Cholesterol 81.8 mg, Fat 8.1 g, Fiber 2.4 g, Protein 25.8 g, SaturatedFat 6.2 g, Sodium 115.7 mg, Sugar 1.4 g

MAHI MAHI PICCATA



Mahi Mahi Piccata image

Got this from Hello Fresh (meal delivery) and it was good. Will use less capers next time - maybe 1/2 as much. Imagine this would also be delicious with chicken.

Provided by Gidget265

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

12 ounces mahi mahi
1 large shallot
1 ounce capers
3/4 cup israeli couscous
vegetable stock (enough to go with 1.5 C Water) or fish stock, concentrate (enough to go with 1.5 C Water)
1/4 ounce fresh thyme
5 ounces spinach
1 lemon
2 tablespoons butter
1 tablespoon olive oil

Steps:

  • Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
  • Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
  • Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
  • Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
  • Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
  • Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.

Nutrition Facts : Calories 590, Fat 20.4, SaturatedFat 8.7, Cholesterol 155.7, Sodium 740.5, Carbohydrate 58.8, Fiber 6.6, Sugar 1.1, Protein 43.2

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