Mahi Mahi Rockefeller Recipe - Allrecipes.com
Mahi Mahi Rockefeller Recipe
  • READY IN ABOUT hrs

Mahi Mahi Rockefeller

Recipe by  

"A twist on the classic Oysters Rockefeller. My family loves Oysters Rockefeller and I wanted a main meal that would be available any time of the year. It became a hit that is requested frequently. This is also good with tuna or other firm white fish. Excellent served with twice baked potatoes and steamed green beans. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season mahi mahi with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each mahi mahi fillet. Sprinkle with Parmesan cheese.
  4. Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2010

These were very interesting ingredients to go on fish but surprisingly it worked out well! I didn't end up broiling it b/c I didn't want to overcook the fish so I just ended up adding the parmesan when I did the jack cheese. I used fresh spinach so I sauteed it off in a separate pan then added it when needed. Yummy recipe..thanks!!!!

 
Most Helpful Critical Review
Feb 03, 2012

Yum! I'm not sure if I'll make it again because the flavor wasn't quite enough to be worth what felt like a major calorie splurge with all the cheese, but it was good.

 

20 Ratings

Jun 01, 2010

This was a very yummy recipe! I was looking to have mahi mahi with a different twist and this turned out good! I would cut back a little on the cheese and I used fresh spinach instead of frozen. Thanks for sharing!

 
Apr 22, 2011

It's pretty hard to go wrong with that much bacon and cheese. This was a really good recipe, and my whole family of five liked it. I used fresh spinach like some other reviewers. I melted the butter and started the spinach first in the skillet. When it had wilted a bit I added the onions, garlic, etc. Also I didn't have evaporated milk so I used regular milk. It was not a problem. I used both mahi mahi and tilapia. The mahi mahi tasted the best in this dish.

 
Oct 15, 2010

Really yummy! I saved the leftover topping for chicken the next night :)

 
May 18, 2012

So delicious I made mine with a side of asparagus and mash potatoes, using the frozen spinach was no problem. I swear this recipe leaves them wanting more. My 80 year old grandmother does not have much of an apetite and she LOVED it!

 
Nov 07, 2011

Such a good dish. I had left over sauce and made some fried eggs the next morning and put them and the sauce on top of toast. Im in heaven.

 
Sep 20, 2011

Ok - if you do this, here's what we changed - A) We used pepper bacon B) We used one of the bigger bags of frozen spinach C) We reduced a pint of heavy cream and used that and not the evaporated milk - and we used all of the cream! D) We sprinkled some bread cumbs and some parm cheese before broiling.

 

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Nutrition

  • Calories
  • 679 kcal
  • 34%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 41.3 g
  • 63%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 67.2 g
  • 134%
  • Sodium
  • 1656 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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