UNC Health Talk

REX On Call Recipe: Pan-Seared Mahi Mahi with Spring Greens Puree

Chef Kim Hunter, owner of  Kimbap Cafe, introduces her pan-seared Mahi Mahi dish.


  • Fish 4 -Mahi Mahi fish fillets, 45 ounces each (or other medium firm,
    flaky fish)
  • Salt & pepper
  • Puree 2 cups fresh summer greens such as radish greens or kale, washed and chopped
  • 1 cup fresh whole green peas, such as sugar snap or snow peas
  • 2 medium sized white turnips (about 1/2 lb total), cubed
  • 1 small yellow onion, sliced
  • 1 Tbsp minced fresh ginger
  • 2 cloves fresh garlic, peeled
  • 1/4 of a jalapeno pepper, sliced
  • 3 cups fish stock or chicken stock
  • 8 oz coconut milk


  • For the puree Blanch the greens and green peas in salted boiling water. Remove from water and place in ice bath.
  • Set aside.
  • In a large skillet, heat 1 tablespoon of oil on medium heat.
  • Add turnips and onion, saute until tender and a bit caramelized.
  • Add ginger, garlic and jalapeno and saute a few minutes longer.
  • Add stock and gently simmer for about 10 minutes. Add more stock if needed (there should be enough stock in the pan to almost cover the veggies).
  • Taste the liquid, season with salt and pepper to your preference. Remove from heat and allow mixture to cool to room temperature.
  • Add the blanched greens & peas to the veggie/stock mixture. Blend mixture on high until smooth.
  • Place a fine sieve or a chinois over another container, and strain the puree, using a ladle to push as much of the liquid through the sieve as possible. This will ensure the puree is smooth and not gritty.
  • To finish the puree, add coconut milk. Taste and adjust seasoning if needed. Set the strained puree aside.

Prepare the fish

Salt and pepper both sides of the fish fillets. Heat a skillet with just enough oil to coat bottom of pan. When pan is hot, gently place fillets in pan. Sear on first side for about 4 minutes, then flip fish and continue cooking on the other side for 23 more minutes, depending on thickness. Fish should be moist, opaque in color and flaky.
Warm the puree, then place on bottom of plate or bowl. Place the fish on top of puree. Serve with steamed rice and fresh herbs, if desired.