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


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


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