Go Back

Weeknight Caramelized Mahi Mahi with Spinach

Mahi mahi coated in a real caramel-fish sauce glaze, served over garlicky wilted spinach, ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 280
Ingredients Method

Ingredients
  

  • For the Caramelized Mahi Mahi
  • 1/4 cup 50g granulated sugar
  • 2 tablespoons 30ml water
  • 1.5 lbs 680g mahi mahi fillets, cut into 2-inch (5cm) pieces
  • 2 tablespoons 30ml fish sauce
  • 3 garlic cloves minced
  • 1 shallot thinly sliced
  • 1/2 cup 120ml water, for the sauce
  • Black pepper to taste
  • For the Spinach
  • 1 tablespoon 15ml olive oil
  • 2 garlic cloves thinly sliced
  • 8 oz 225g baby spinach
  • Salt to taste
  • 2 scallions sliced, for serving

Method
 

  1. Pat the mahi mahi dry and season with black pepper.
  2. Combine the sugar and 2 tablespoons water in a heavy skillet. Heat over medium, swirling occasionally, without stirring.
  3. Cook 3 to 4 minutes, until the sugar turns deep amber, the color of strong tea. Remove from heat immediately.
  4. Carefully add the fish sauce off the heat, standing back as it bubbles vigorously. Stir to combine.
  5. Return to medium heat. Add the garlic and shallot, cooking 1 minute until fragrant.
  6. Add the mahi mahi, turning to coat. Pour in the 1/2 cup water for the sauce.
  7. Simmer gently 6 to 8 minutes, spooning sauce over the fish, until opaque and flaking easily.
  8. Heat the olive oil in a separate skillet. Add garlic, cook 30 seconds, then add spinach in batches, tossing until wilted, about 2 minutes. Season with salt.
  9. Serve the mahi mahi over the spinach, spooning extra sauce on top and finishing with scallions.