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Mahi Mahi Rockefeller

My family loves oysters Rockefeller. I wanted an option that would be available any time of the year, so I came up with this mahi mahi version. It was a hit and is now requested frequently. This also works well with other firm white fish, salmon, or tuna. Excellent served with twice-baked potatoes and steamed green beans.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3929.8 kcal

Equipment

  • 1 Large, deep skillet For cooking bacon and preparing the spinach sauce.
  • 1 Nonstick Skillet For cooking the mahi mahi fillets without sticking.
  • 1 Baking Dish For finishing the fish under the broiler.
  • 1 Chef's knife For chopping bacon, green onions, and garlic.
  • 1 Cutting Board For safe and efficient ingredient preparation.

Ingredients
  

Main

  • 1 pound bacon
  • 4 6 ounce mahi mahi fillets
  • 1 pinch garlic salt or to taste
  • 1 pinch ground black pepper or to taste
  • 1 tablespoon butter
  • 1 10 ounce package frozen chopped spinach, thawed and well drained
  • 6 green onions chopped
  • 3 cloves garlic chopped
  • ¼ cup evaporated milk plus more as needed
  • 2 dashes hot pepper sauce or to taste
  • 2 cups shredded Monterey Jack cheese
  • ½ cup shredded Parmesan cheese

Instructions
 

  • Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate and chop when cool enough to handle.
  • Season mahi mahi with garlic salt and pepper.
  • Heat a nonstick skillet over medium heat. Cook mahi mahi in the hot skillet until it flakes easily with a fork, 10 to 15 minutes.
  • While the mahi mahi is cooking, melt butter in a separate skillet. Stir in spinach, green onions, and garlic; cook and stir until heated through, 2 to 3 minutes. Stir in chopped bacon, evaporated milk, and hot pepper sauce; bring to a low simmer. Add Monterey Jack cheese, a little at a time, stirring until fully melted. Stir in more evaporated milk if needed, to create a sauce.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Transfer fillets to a baking dish. Divide spinach sauce evenly over fillets and sprinkle with Parmesan cheese.
  • Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes.

Notes

For best results, ensure the bacon is rendered truly crispy to provide a textural counterpoint to the tender fish and creamy sauce. Thoroughly drain the cooked spinach; excess moisture will dilute your rich sauce. When cooking the mahi-mahi, aim for just cooked through – it will finish under the broiler, and overcooking can lead to dry fish. For an authentic 'Rockefeller' twist, consider deglazing the spinach skillet with a tablespoon of Pernod or a hint of anise liqueur before adding the evaporated milk; the subtle licorice note pairs beautifully. A pinch of freshly grated nutmeg in the spinach mixture also enhances its earthy flavor. Broiler heat is intense; keep a close watch to achieve a golden-brown, bubbling cheese crust without burning.