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.