Pacific Coast Mahi Mahi with Coconut-Lime Cream

Ingredients

• 4 (6-oz) Mahi Mahi fillets (or similar firm white fish like Halibut)
• 2 tbsp Salted Perfection Carlisle Select Blend, divided
• 2 tbsp Avocado oil or coconut oil
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 can (13.5 oz) Full-fat coconut milk (unsweetened)
• 2 cups Baby spinach or chopped bok choy
• 1/4 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Instructions

1. Pat the Mahi Mahi fillets completely dry with paper towels. Moisture is the enemy of a good sear.
2. Season the fish generously on all sides with 1 tablespoon of Salted Perfection Carlisle Select Blend.
3. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, lay the fillets in the pan. Sear undisturbed for 3–4 minutes until a golden crust forms. Flip and cook for another 2–3 minutes until just opaque. Remove the fish to a plate and set aside.
4. Reduce the heat to medium. Add the garlic and ginger to the same pan, stirring constantly for 30 seconds until fragrant. Do not burn the garlic.
5. Pour in the coconut milk and stir in the remaining 1 tablespoon of Salted Perfection Carlisle Select Blend. Scrape up any browned bits from the bottom of the pan.
6. Simmer the sauce for 4–5 minutes until it thickens slightly. Toss in the spinach or bok choy and cook for 1 minute until wilted.
7. Nestle the fish and any resting juices back into the pan just to warm through, or plate the fish and spoon the sauce generously over the top.
8. Garnish with fresh cilantro and serve with lime wedges. DUNZO!