Ingredients

1 lb mahi mahi fillets, cut into 4 portions

2 T five spice powder

2 lbs spinach (leaf or bagged)

1 garlic clove minced

12 dried shitake mushrooms

2 T soy sauce

2 T sesame oil (separate)

2 scallions (for garnish)

1/4 cup cilantro (for garnish)

Preparation

  1. Pour 2 cups of boiling water over shitake mushrooms and let soak for 20 minutes.

  2. Add 1 T of sesame oil to a medium heated pan. Add garlic and saute for 1 minute then add spinach by the handful until wilted. Add salt to taste.

  3. After mushrooms have reconstituted, pour soaking liquid into a small saucepan through a coffee filter placed in a sieve. Add soy sauce and 1 T of sesame oil to liquid. Slice shitakes and add to liquid. Bring broth to boil then lower heat to simmer until needed.

  4. Heat a large nonstick pan over medium high heat. Take mahi fillets and sprinkle with salt and five spice mix. Add sesame oil to pan and and immediately add mahi fillets, coated side down. Sear for fillets approximately two minutes then turn. Turn heat down and cook fish until done.

  5. To finish dish pour broth into 4 medium bowls. Spoon 1/4 of spinach into the middle of each bowl. Place one mahi fillet atop of spinach. Sprinkle with chopped scallions and cilantro.