Description
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.
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
Instructions
- 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.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- 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.
- Broil in the preheated oven until the cheese has melted and is lightly browned
- 3 to 5 minutes more.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 4