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Ginger-Scallion Mahi-Mahi with Spinach and Ponzu Sauce
This delicious ginger-scallion mahi-mahi with spinach and ponzu sauce recipe mixes Chinese and Japanese flavours and techniques to create a super tasty and beautiful meal!
Be sure to get a good hard sear on at least one side of the fish for better texture.
I used store-bought ponzu for this dish, but you can make a simple version at home by combining equal parts soy (use high quality soy sauce like Kikkoman), citrus (lemon, lime, yuzu, grapefruit, or a mixture), and sweetener (sugar, honey, mirin, etc.).
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Yield2 servings
Ingredients
- 1 large mahi-mahi fillet
- Kosher salt
- 1 bunch green onions, minced
- 3 tablespoons minced ginger
- 1/2 cup neutral oil
- Freshly cracked black pepper
- 2 cloves garlic, minced
- 1 bunch mature spinach, or 1 bag baby spinach
- Ponzu sauce to serve (~1/2 cup)
Preparation
Cut the fillet in half and season lightly with kosher salt.
Add the green onions and ginger to a heat proof bowl.
Heat the oil in a small pot over medium-high heat until it just begins to smoke.
Pour the hot oil over the green onions and ginger and let it sizzle.
Pour a small amount of the infused oil (trying to keep any solids in the bowl) into a skillet over high heat.
Add the fish and gently press down with a spatula for 30 seconds. Cook for about 5 minutes, then reduce the heat to medium, flip over, and cook for another 2-5 minutes, or until the fish flakes easily with a fork.
Season with black pepper and transfer to a plate to rest.
Meanwhile, add a small amount of infused oil to the same skillet over medium-high heat. Add the garlic and cook until lightly browned. Add the spinach and cook, stirring until the leaves wilt down.
Add a splash of ponzu (about 1/4 cup) to the spinach, stir it in then take off the heat.
Arrange on plates with fish perched on top of the spinach, drizzled in ginger scallion oil.
Drizzle more ponzu around the plate. Enjoy!
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