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poached mahi-mahi with shrimp on a bed of spinach, tomatoes and rice on a white plate

How to Poach Mahi-Mahi

Chef Dennis Littley
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.
Updated from Original post-> March 11, 2015
4.98 from 47 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree
Cuisine French
Servings 2
Calories 382 kcal

Ingredients
 
 

  • 1 stalk celery rough cut
  • 1 medium carrot rough cut
  • ½ medium 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 ½ cup vegetable stock
  • ½ cup white wine
  • ½ lemon juice only
  • 1 lemon zest only
  • 2 cups baby spinach
  • 1 cup grape tomatoe s cut half long way
  • 1 tablespoon butter

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Instructions
 

  • Rinse then pat dry the Mahi fillets 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 the white wine, stock and lemon juice to the skillet. Bring to a boil and allow the stock to reduce by half.
  • When the court bouillon has reduced by half, strain the mixture removing all of the vegetables.
    *Discard the vegetables or season and continue cooking to serve with the fish.
  • Reduce the heat to medium and return the Mahi to the pan along with shrimp, spinach and tomatoes. Sprinkle half the lemon zest on top of the Mahi.
  • Allow Mahi and other ingredients to continue cooking for 3-4 minutes.
    If you'd like to test teh fish to see if its done insert a very sharp knife into the thickest part to see if its done cooking.
  • Remove the Mahi and shrimp from the pan and serve over prepared rice or your favorite grain.
  • Dredge a piece of butter into flour and add it to the pan and mix well until blended in. This is called a Beurre Manie and will help thicken the sauce
  • Spoon the spinach mixture over the Mahi and rice and enjoy!
  • **You can peel the shrimp if you like before serving or simply have your guests peel them with the dinner.

Nutrition

Calories: 382kcalCarbohydrates: 19gProtein: 36gFat: 14gSaturated Fat: 4gCholesterol: 162mgSodium: 1009mgPotassium: 1246mgFiber: 4gSugar: 7gVitamin A: 4385IUVitamin C: 64.5mgCalcium: 118mgIron: 4mg
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