Other whitefish options for this include are grouper, cod, halibut, and haddock. Just adjust the time you pan fry, depending on the thickness of the fish!
– 4 6-oz mahi mahi filets (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
– 2 tsp Dijon mustard or 1 tbsp lemon juice
– 2 cups packed baby spinach
– Optional: 1/2 tsp red pepper flakes
Pat dry the filets 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 fish 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 fish filets back into the skillet.
Simmer for 1 minute, while spooning the sauce over the fish. Serve immediately!