Home » Blog » Sundried Tomato Cream Sauce Mahimahi Recipe

Sundried Tomato Cream Sauce Mahimahi Recipe

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

This sundried tomato cream sauce mahimahi recipe is the perfect seafood dinner dish. Fresh mahimahi perfectly pan fried and topped with a rich cream sauce. Your next dinner idea is calling.

Mahimahi is the Hawaiian name for the common dolphinfish. It’s a popular fish here in Hawai’i with many restaurants serving up delicious dishes.

It’s also common enough in places that you can pick it up at the grocery store or farmers markets and make a yummy dish at home. If you’re looking for a way to prepare mahimahi, then look no further.

Flavorful cream sauce filled with sundried tomatoes, garlic stuffed olives, and sweet cherry peppers over a perfectly pan fried piece of flaky mahimahi. A delicious mahimahi recipe.

fresh mahimahi on a black plate

Ingredients for sundried tomato cream sauce mahimahi recipe

  • Mahimahi
  • Salt/pepper to taste
  • Butter
  • Chicken broth
  • Heavy whipping cream
  • Italian seasoning, if you feel adventurous you can make your own
  • Sundried tomatoes
  • Garlic stuffed olives
  • Sweet cherry peppers
  • Parmesan cheese
  • Spinach
mahimahi recipe ingredients

Is mahimahi healthy for you?

Yes. Mahimahi is a great source of lean protein and a great source of vitamin B12, niacin, phosphorus, and selenium.

What can goes well with this mahimahi recipe?

This fish is so versatile and you could really pair it with so many different sides. Some of my favorites are steamed edamame, white rice, sweet potato mash, and sauteed veggies.

How to store sundried tomato cream sauce mahimahi?

Once cooled place in an airtight container in the refrigerator. This will keep for 3-4 days.

cream sauce mahimahi recipe in a pan

Can you freeze mahimahi?

Fish freeze well, including mahimahi. Wrap mahimahi in plastic wrap or the plastic wrap alternative of your choice and place in an airtight container or zip top bag. This will keep in the freezer for up to 2 months.

How to reheat this mahimahi recipe?

Fish stored in the refrigerator can be reheated in the microwave or on the stovetop. Fish that has been frozen can be defrosted in the microwave and then heated or defrosted in the refrigerator overnight.

Other great fish dishes

sundried tomato cream sauce mahimahi on a white plate with veggies and sweet potato mash

How to make sundried tomato cream sauce mahimahi?

  1. Season mahi mahi with salt and pepper.
  2. Add butter to a pan set over medium high heat. Place mahi mahi in pan and cook for 3-5 minutes or until golden brown. Flip and repeat on the other side. Remove from pan and set aside.
  3. Add the remainder of the butter to the pan. Stir until melted. Then add chicken broth, heavy whipping cream, Italian seasoning, Mezzetta sundried tomatoes, Mezzetta garlic stuffed olives, and Mezzetta sweet cherry peppers. Stir until combined.
  4. Next add parmesan and mix until well combined. Bring to a boil, then lower to a simmer for 3-5 minutes or until sauce has thickened.
  5. Add spinach and stir until just cooked through.
  6. Return the mahimahi to the pan and heat through. Serve and ENJOY!
sundried tomato cream sauce mahimahi recipe on a white plate

Sundried Tomato Cream Sauce Mahimahi

Yield: 4 servings

Sundried tomato cream sauce mahimahi is the perfect seafood dinner dish. Fresh mahimahi perfectly pan fried and topped with a rich cream sauce. Your next dinner idea is calling.

Ingredients

  • 1 1/2lbs mahimahi
  • salt/pepper to taste
  • 2 tablespoons butter, divided
  • 1 cup chicken broth
  • ½ cup heavy whipping cream
  • 1 tsp Italian seasoning
  • ¼ cup Mezzetta sundried tomatoes diced
  • 3 Mezzetta garlic stuffed olives, minced
  • 2 Mezzetta sweet cherry peppers, diced
  • ¼ cup Parmesan cheese
  • 1 cup spinach

Instructions

  1. Season mahi mahi with salt and pepper.
  2. Add butter to a pan set over medium high heat. Place mahi mahi in pan
    and cook for 3-5 minutes or until golden brown. Flip and repeat on the
    other side. Remove from pan and set aside.
  3. Add the remainder of the butter to the pan. Stir until melted. Then
    add chicken broth, heavy whipping cream, Italian seasoning, Mezzetta
    sundried tomatoes, Mezzetta garlic stuffed olives, and Mezzetta sweet
    cherry peppers. Stir until combined.
  4. Next add parmesan and mix until well combined. Bring to a boil, then
    lower to a simmer for 3-5 minutes or until sauce has thickened.
  5. Add spinach and stir until just cooked through.
  6. Return the mahimahi to the pan and heat through. Serve and ENJOY!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 587mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.


By on November 25th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

Leave a Comment

Skip to Recipe