Pan-Seared Mahi Mahi with Sauteed White Beans and Spinach



  • 3 oz. extra-virgin olive oil
  • 2 5-ounce Mahi Mahi filets (Tilapia is a possible substitute)
  • Sea salt
  • Pepper
  • 4 c. sweet green onion
  • ¼ c. chicken or vegetable stock
  • Handful of baby spinach
  • 2 Tbsp. chopped garlic
  • 6 oz beans (cannellini, great northern or garbanzo)
  • 1 Tbsp. garlic
  • 1 Tbsp. chopped shallots or sweet onion
  • Tarragon or basil to flavor



  1. Preheat the oil in the pan until almost smoking.
  2. Flavor the fish with salt and pepper; lay the fish in the oil.
  3. Cook the fish 4 minutes on each side, jostling in the pan to keep from sticking.

White Bean Saute

  1. While the fish is cooking, sauté garlic till opaque, about 20 seconds (do not brown).
  2. Add beans and a small amount of salt and pepper; cook 1 minute (beans can be soaked overnight for softening).
  3. Add chicken stock to the pan; the fish should be nearly done and beginning to separate with a fork. Add a couple teaspoons more of chicken stock, then baby spinach.

Sweet Onion Relish

  • 4 c. sweet yellow onion
  • 2 Tbsp. apple cider vinegar
  • 1 c. tomatoes, chopped
  • 1 c. flat leaf parsley

Combine all ingredients.

Finished dish: Place fish atop bean sauté; add sweet onion relish atop fish. Enjoy!