Recipe By Kimberly
Rating
Published Apr 2nd
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 4 servings Calories 678.6

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.

Recipe Ingredients

  • 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
  • 6 green onions, chopped
  • 3 cloves garlic, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 dashes hot pepper sauce, or to taste
  • ¼ cup evaporated milk, plus more as needed
  • 2 cups shredded Monterey Jack cheese
  • ½ cup shredded Parmesan cheese

Cooking Directions

  1. 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. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. 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. 4 Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.

Nutrition Facts

  • Calories 678.6
  • Carbohydrate 8.5 g
  • Cholesterol 237 mg
  • Fat 41.3 g
  • Fiber 2.8 g
  • Protein 67.2 g
  • Saturated Fat 20.5 g
  • Sodium 1655.6 mg
  • Sugar 3 g

Reviews

  1. It was very good except for the fact that there was way to much cheese and it didn't make much of a sauce.
  2. bf also made this one.. we halved the recipe.. and tried using about 6 oz of fresh spinach instead of the frozen.. it just looked like way too much to put on the fillets.. ended up chopping up the cooked fish and mixing it into the spinach mixture.. used soy milk for the evaporated and - Read more ...
  3. 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!
  4. 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.
  5. 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.
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. Really yummy! I saved the leftover topping for chicken the next night:)
  9. 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!
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