MAHI MAHI WITH TOMATO-SHALLOT CREAM SAUCE

Mahi Mahi With Tomato-Shallot Cream Sauce image

Provided by Douglas Poe

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven 425.
Line a baking sheet with foil.
Generously sprinkle both sides of fillets with paprika and garlic salt.
In a nonstick skillet melt butter over medium-high heat.
Add fillets; cook 2 to 3 minutes per side.
Transfer to baking sheet. Bake 5 minutes or until fish flakes.
Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
Stir in spinach; cook just until wilted.
Spoon sauce over fillets, and serve.