Mahi Mahi Rockefeller Recipes

ROCKEFELLER DORADO (BONEFISH COPYCAT)

Steps:

• Preheat oven to 350°F.
• Baste Mahi fillets with lemon juice; bake 15-20 min or until fillets flake easily with a fork.
• For Rockefeller topping, begin by melting butter in a large saucepan.
• Stir in flour until smooth.
• Gradually add milk and bring to a boil; cook and stir 2 min or until thickened.
• Reduce heat and add cheese, stirring until smooth.
• Add the crab and spinach, stirring until until crab is heated thoroughly.
• Serve topping over Mahi fillets (suggested side: Garlic Whipped Potatoes).

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
• Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.