Mahi Rockefeller

One of the many benefits of living in Charleston is being about 7 miles from the ocean. I am also very lucky to have a husband that can go offshore fishing and brings me back amazing fish to cook for dinner! The other day they went offshore and caught some mahi-mahi. If you’ve never seen a mahi-mahi fish, search an image for one on Google, they are an absolutely beautiful fish! I love mahi-mahi since it is so mild you can really be creative with the sauce and seasonings. Normally, I’m pretty conservative with how I cook this fish, but this time I really wanted to try something new.

After browsing some recipes, I came across one for mahi Rockefeller. The combination of spinach, bacon, and garlic sounded amazing, but the recipe wasn’t exactly what I was looking for. I wanted to find out more about what made the dish “Rockefeller” and how I could make a Rockefeller sauce, not just a topping. Turns out, when Oysters Rockefeller was created it was named after the richest man in America at the time, John D. Rockefeller, because the sauce was so rich. Interestingly, the exact recipe for Rockefeller is a mystery, it has never left the hands of the family of the creator, Jules Alciatore.

After combining ideas from Allrecipes and an Emeril recipe for Rockefeller soup and I came up with this delicious sauce. I think this would work equally well on chicken, just serve with light sides since it is very rich.

-1/3 cup real bacon bits (I use Hormel Real Bacon Pieces)
-2 mahi mahi filets
-1 tablespoon butter
-2 scallions, chopped
-3 cloves of garlic, minced
-1 teaspoon chopped shallots
-1 10-ounce package of frozen spinach, cooked
-1/2 cup shredded Parmesan cheese
-2/3 cup+1 tablespoon heavy cream
1. In a saucepan, melt the tablespoon of butter, add the bacon pieces, minced garlic, chopped scallions, and teaspoon of chopped shallots. Saute 6-7 minutes.
2.  In a blender or food processor, combine the cooked spinach and 2/3 cup heavy cream. Puree for about 45 seconds-1 minute until thick sauce is created.
3. Place spinach sauce in a pot and add in the bacon mixutre and Parmesan cheese. Add 1 tablespoon on heavy cream if sauce is too thick. Heat on low heat and keep warm until mahi filets are cooked.
4. To cook mahi filets, place in a Pam-sprayed pan and sprinkle with garlic salt and pepper. Cook for 10-15 minutes, flipping once.

Leave a Reply