Mahi Mahi with a Sun Dried Tomato & Tarragon Cream Pasta
This sundried tomato cream sauce mahi mahi recipe is the perfect seafood dinner dish. Perfectly pan fried and topped with a rich creamy sauce. Your next dinner idea is calling.
BUY MAHI-MAHI HERE
What you’ll need
- 2 mahi mahi fillets
- 6 nests of tagliatelle
- 50g sun dried tomatoes
- 1 shallot
- 1 small bunch of tarragon finely chopped
- 50ml single cream
Let's Cook!
Step 1
Slice the shallots and sun dried tomatoes into fine strips and sauté gently over medium heat in a skillet with a tbsp of the oil from the tomatoes.
Step 2
Bring a large pan of water to a boil and cook the pasta according to the packs instructions. Heat a non stick frying pan to a high heat with a small drizzle of oil and fry the mahi mahi for 2-3 minutes on each side until golden and cooked through - remove to a piece of kitchen paper to rest whilst you finish the pasta.
Step 3
Add the cream to the softened onion and tomatoes and bring to a simmer, using tongs transfer the cooked pasta straight from the water to the pan ensuring you take a little of the pasta water with it. Add the tarragon and toss everything together until well coated.
Step 4
Spoon the pasta into bowls and top with the mahi mahi fillets.
