court bouillon
Print Recipe
5 from 3 votes

How to Poach Mahi-Mahi

Whether you poach Mahi-Mahi or your favorite fish, this cooking technique will be one you'll rely on time and time again.  It's easy to modify and always produces a moist and flavorful fish.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: French
Servings: 2
Calories: 382kcal
Author: Chef Dennis Littley


  • 1 stalk celery rough cut
  • 1 carrot rough cut
  • 1/2 onion rough cut
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 12 ounce mahi-mahi 2 fillets
  • 4 jumbo shrimp shell on
  • sea salt and black pepper
  • 1 1/2 cup vegetable stock
  • 1/2 cup white wine
  • 1/2 lemon juice only
  • 1 lemon zest only
  • 2 cups baby spinach
  • 1 cup grape tomatoe s cut half long way
  • 1 tablespoon butter


  • rinse then pat dry the mahi filets with paper towels
  • season the filets with sea salt and black pepper
  • in a large heated skillet add the olive oil (medium high heat)
  • add the mahi-mahi fillets, garlic and veggies
  • after 1 minute in the hot skillet, gently turn the fillets over and continue cooking for another minute
  • remove the mahi from the skillet and set aside
  • add stock and wine to the skillet, bring to a boil and reduce by half
  • reduce the heat to medium and return mahi to pan along with shrimp, spinach and tomatoes, this shouldn't take more than 3-4 minutes to finish cooking but you can test the mahi by inserting a very sharp knife into the thickest part to make sure its done
  • remove fish and shrimp and plate over rice
  • add butter to pan and mix well until melted
  • serve spinach mixture with mahi over rice.
  • You can peel the shrimp if you like before serving or simply have your guests peel them with the dinner.


Calories: 382kcal | Carbohydrates: 19g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 1009mg | Potassium: 1246mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4385IU | Vitamin C: 64.5mg | Calcium: 118mg | Iron: 4mg