Yum Pan Seared Mahi Mahi with Blueberry Sauce and Whipped Goat Cheese and Nutmeg Creamed Spinach - Beer Girl Cooks

Pan Seared Mahi Mahi with Blueberry Sauce and Whipped Goat Cheese and Nutmeg Creamed Spinach

Let’s have dinner, shall we?

 

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I’ve been so neglectful lately.  Life just keeps getting in the way of my hobby, so I feel I owe you an entire meal.  Do you forgive me?  I made you bacon.   And cooked your vegetables in bacon grease. I also included spinach, so it’s healthy too! Right?

 

How was your week?  Your weekend?  What have you been up to?  Tell me everything!

 

We continue with the home improvement projects.  We’ve been cutting back ginormous trees bushes to make room for the new fence.  The old one is compromised and the kids dogs keep escaping.  They’re little delinquents running around the neighborhood wreaking havoc, and scaring children and old people.  So our new fence is a must and should contain the little monsters angels.  I don’t know why I call them little.  There’s nothing little about them.

 

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On Wednesday we went a splashin’ through the mud and the muck – name that song.  We had to move all those branches we cut from the backyard to the curb for the trash pick up on Thursday. Weelbarrow by wheelbarrow.  Did I mention that it rained every dang day last week?    Can I catch a break here? Apparently not because the City of Charlotte decided not to pick them up.  Grrrr.  Have you ever battled with the city?  Three phone calls and those piles are still there.  We’ll see if they’re gone when I get home tonight.

 

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So I made you some Mahi Mahi with blueberry sauce and piled it on top of  whipped goat cheese and nutmeg creamed spinach.

 

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And these carrots?  Amazing!  This recipe came from Liz over at the Floating Kitchen.  They’re coffee glazed roasted carrots and rounded out this dinner perfectly.

 

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Cheers!  Here’s to a new week!  I hope it’s a good one!

 

Pan Seared Mahi Mahi with Blueberry Lemon Sauce and Goat Cheese and Nutmeg Creamed Spinach

Ingredients

    For the Mahi Mahi with Blueberry Sauce
  • 2 tablespoons butter
  • 2 Mahi Mahi Filets, dried with a paper towel
  • 1 pint blueberries
  • 1 cup water
  • 1 tablespoon honey
  • 2 lemons, juiced and zested, divided
    For the Spinach
  • 4 pieces of bacon, reserve 1 tablespoon grease
  • 5 garlic cloves, minced
  • 1 onion, diced
  • 1 pound fresh spinach
  • 1/4 teaspoon nutmeg, divided
  • 1/2 cup heavy cream
  • 4 ounces goat cheese

Instructions

    For the Mahi Mahi and Blueberry Lemon Sauce
  1. Combine blueberries, water, honey, and juice and zest of one lemon in a saucepan, bring to a boil, reduce heat and simmer until thick - about 20 minutes
  2. Melt butter in a cast iron skillet or heavy frying pan over medium-high heat. Add Mahi Mahi filets and cook 3-4 minutes each side or until cooked all the way through - timing will depend on thickness
  3. Top with juice and zest from one lemon
  4. Pour as much blueberry sauce on top as desired
    For the Spinach
  1. Fry bacon until crispy, remove to a paper towel lined plate to drain. Reserve 1 tablespoon of bacon grease in the pan.
  2. Heat pan with bacon grease on medium-high, add onion and saute 3 minutes
  3. Add garlic and as much spinach as will fit in the pan, keep stirring and adding spinach until it is all in the pan
  4. Grate half of the (1/8 teaspoon) nutmeg (or add dried) on the spinach, stir to combine
  5. While the spinach is cooking down add cream, goat cheese and the other half (1/8 teaspoon) of the nutmeg to a food processor and pulse to combine
  6. When spinach is cooked all the way, stir in whipped goat cheese and crumbled bacon
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24 Responses to Pan Seared Mahi Mahi with Blueberry Sauce and Whipped Goat Cheese and Nutmeg Creamed Spinach

    • Thanks girl! I thought about cooking them in wine but decided to drink it instead. Those carrots totally got my groove on!

  1. Sounds like you had a super busy weekend! We did a lot of outdoor work this weekend too. So much gardening! And now I am sore all over. This dinner sounds delicious! I love mahi mahi. I always have a big frozen bag of it from Costco. One of my go to fish for dinner. The blueberry sauce sounds perfect : )

    • You have my sympathy, Natalie! I’ve been living in a state of soreness! I can’t wait to see your garden! We haven’t moved ours from the greenhouse yet. And we have a big bag from Costco in our freezer too.

  2. All these different elements together sound so ingenious! And I pretty much get sold as soon as I hear goat cheese. That’s a favorite over here!

  3. Rachelle – Isn’t it funny how some weeks are so much more hectic than others. I don’t blame you for not having time to be on the computer when yard work is a priority this time of year. It’s been so rainy in Connecticut as well, but I’m hoping that that means that May will be sunny and warm. After a week of vacation, I’m back to teaching and being a barista. I’m already exhausted and it’s not even Wednesday! Mahi Mahi is actually a fish that I can eat. I never enjoyed seafood until about last year when I started to taste other people’s meals (with their consent of course). I now can eat shrimp, mahi mahi, and salmon. I’m all about that blueberry sauce. YUM!

    • Girl, isn’t that the truth! I’m also hoping for some sunshine soon! I admire your stamina and ability to work two jobs and post all those delicious recipes on your blog! That’s so cool you are trying new things! I’m just relieved you get permission before snatching up your friends’food!

  4. What a creative recipe, Rachelle! I love everything in this dish – whipped goat cheese? Yes please! My mouth is watering. This time of year is always so busy for yard work and such. I’m always itching to get outside once the weather gets nice and I never want to come in!

    • Thanks so much, Keri! Isn’t goat cheese the best? The yard work was the pits. The was no sun – only rain and mud!

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