Mahi Mahi with Bacon, Spinach and Cheese

    Mahi Mahi with Bacon, Spinach and Cheese


    30 people made this

    This is an adaptation of the classic Oysters Rockefeller for fish fillets. This also works well with tuna or other firm white fish. Serve with baked potatoes and green beans.

    Serves: 4 

    • 500g bacon
    • 4 mahi mahi fillets
    • 1 pinch garlic salt, or to taste
    • 1 pinch ground black pepper, or to taste
    • 1 tablespoon butter
    • 6 spring onions, chopped
    • 3 cloves garlic, chopped
    • 300g frozen chopped spinach, thawed and well drained
    • 2 dashes Tabasco sauce, or to taste
    • 1/4 cup (65ml) evaporated milk, plus more as needed
    • 2 cups grated Cheddar cheese
    • 1/2 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Place the bacon in a large deep frypan 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.
    2. Season mahi mahi with garlic salt and pepper. Heat a frypan over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from frypan and place each filet on a baking dish.
    3. Preheat the grill and set the oven rack about 15cm from the heat source.
    4. While the fish is cooking melt the butter in a separate frypan. Stir in the spring onions, garlic and spinach. Cook and stir until heated through, 2 to 3 minutes.
    5. Stir in the chopped bacon, Tabasco sauce and evaporated milk. Bring to a low simmer then add the Cheddar 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.
    6. Grill in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate