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Keto Dinner

Mahi Mahi Rockefeller

This keto mahi mahi rockefeller brings together flaky fish, crispy bacon, and a creamy spinach topping for a dinner that feels special without the extra carbs. I love how the broiled cheese gives it a golden finish. It's become one of my go-to meals when I want something hearty yet light.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 550 Calories
Mahi Mahi Rockefeller

Ingredients

  • pound bacon
  • (6 ounce) mahi mahi fillets
  • pinch garlic salt, or to taste
  • pinch ground black pepper, or to taste
  • tablespoon butter
  • green onions, chopped
  • cloves garlic, chopped
  • (10 ounce) package frozen chopped spinach, thawed and well drained
  • dashes hot pepper sauce, or to taste
  • /4 cup evaporated milk, plus more as needed
  • cups shredded Monterey Jack cheese
  • /2 cup shredded Parmesan cheese

Instructions

  1. Step 1

    First, I cook the bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Drain on paper towels, then chop and set aside. While the bacon cooks, season the mahi mahi fillets with garlic salt and pepper. In a separate skillet, melt butter over medium heat and cook the fish until it flakes easily, 10 to 15 minutes. Transfer the fillets to a baking dish. In the same skillet, sauté the green onions and garlic for a minute, then add the thawed, drained spinach. Cook until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a gentle simmer, then gradually add the Monterey Jack cheese, stirring until melted. If the sauce seems too thick, add a splash more evaporated milk to reach a creamy consistency. Spoon the spinach mixture generously over each fillet, then sprinkle with Parmesan. Broil in the preheated oven, about 6 inches from the heat, until the cheese is bubbly and lightly browned, 3 to 5 minutes. Serve right away for the best texture.

Chef's Tip

I always pat the spinach extra dry with paper towels to avoid a watery sauce. For an even richer flavor, swap out the evaporated milk for heavy cream if you're not counting every carb.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to keep the fish from drying out; avoid the microwave if possible. To keep the topping from getting soggy, reheat in the oven until warmed through.

Variation Tips

Swap mahi mahi with halibut or cod for a different texture. Add a handful of chopped artichoke hearts to the spinach mixture for extra flavor and fiber. You can also use kale instead of spinach, just sauté it a bit longer. For a spicier kick, drizzle with sriracha before serving.

Frequently Asked Questions