The irreplaceable Chinese five-spice powder is used in this dish. The aromatic mixture of anise, ginger, cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that often makes up this 2,000-year-old spice pairs well with peaches.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 pound bacon
- 4 (6 ounce) mahi mahi fillets
- 1 pinch garlic salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 tablespoon butter
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 6 green onions, chopped
- 3 cloves garlic, chopped
- ¼ cup evaporated milk, plus more as needed
- 2 dashes hot pepper sauce, or to taste
- 2 cups shredded Monterey Jack cheese
- ½ cup shredded Parmesan cheese
Instructions
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate and chop when cool enough to handle.
- Season mahi mahi with garlic salt and pepper.
- Heat a nonstick skillet over medium heat. Cook mahi mahi in the hot skillet until it flakes easily with a fork, 10 to 15 minutes.
- While the mahi mahi is cooking, melt butter in a separate skillet. Stir in spinach, green onions, and garlic; cook and stir until heated through, 2 to 3 minutes. Stir in chopped bacon, evaporated milk, and hot pepper sauce; bring to a low simmer. Add Monterey Jack cheese, a little at a time, stirring until fully melted. Stir in more evaporated milk if needed, to create a sauce.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Transfer fillets to a baking dish. Divide spinach sauce evenly over fillets and sprinkle with Parmesan cheese.
- Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes.
Nutrition Facts
| Calories | 679 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 237 mg |
| Dietary Fiber | 3 g |
| Protein | 67 g |
| Saturated Fat | 21 g |
| Sodium | 1656 mg |
| Sugars | 3 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and really delicious. Great for those guests that aren’t crazy about fish. Always a winner
We really liked this fish, but I did it just a little differently. Less bacon and browned the fish in the fat (I thought that was the intention but wasn’t positive) but seasoned with a fish blend vs the garlic salt which I am not a fan. I removed the fish and added the butter to those juices and continued with the recipe adding sliced jalapenos and a bit of nutmeg and cayenne and used heavy cream (never have evaporated milk) added more fresh spinach and used Mozzarella because that’s what I had, also a fraction of the amount called for, the heavy cream made it plenty rich. Will totally make this again! Great way to use a thicker cut fish!
Added a sprinkle of red bell pepper and sun dried tomato for color. Topped with a drizzle of lemon butter dill sauce. Very good!
It was very nice. Didn’t quite have the flavor impact I was looking forward to, but I ended up forgetting to buy the Monterey jack cheese and ended up using cheddar. That may have overpowered the subtleties of the other flavors. Think next time I would add some capers.
This is delicious and easy to make. My family loved it!
I liked this; DH and DD loved it. I did not have Monterey Jack so I used cheddar ( I always love bacon and cheddar together). I also used a bag of fresh spinach, chopped yellow onion instead of green onion, and regular milk because it was what I had on hand. Everything turned out yummy.
I made it with fresh spinach added to sauteing garlic in batches as it wilted down. Used the same pan from frying up bacon pieces (dab of butter to de-glaze bacon pieces and saute garlic, after draining grease). Used fresh cream instead of evap but was thinner than I liked and I’ll use recipe next time. Used extra sharp white cheddar in place of the mont jack. Fish cooked whole filet for the family, used spin/tomato/carrot veggie fusilli pasta tossed in a butter/olive oil garlic Parmesan sauce…kids wanted steamed broccoli and carrots…I wanted fresh green beans… It was all really good with steamed broccoli and carrots, the sauce was delicious (even on boy’s girlfriend’s chicken breast)! I’m thinking of doing the sauce with angel hair or rice pilaf next…maybe chicken or beef? Great recipe, Thank You!
I didn’t have evaporated milk, so I used a tablespoon of mayo. Fantastic!!!!! Definitely making it again!
Definitely adding this to the make again list. I typically am a purist when it comes to mahi but this is a great option to mix things up. I cooked the mahi filets in the left over bacon grease to not dirty another pan. Tasty tasty
I used vegetarian bacon and it was still delish. Also used frozen spinach/kale mix and as directed added more milk to taste. I ran out of montery cheese so substituted with moz and still turned out great!
Superb. Had to use local fish (striped bass) that I caught tho
Just made this for dinner. Only changes were fresh spinach and regular milk as it was all that I had on hand. The entire family says it’s a keeper! Added a little more hot sauce on the top for presentation when plating-delicious!
I had really high expectations for this recipe, but it was kind of disappointing, not a lot of flavor.
Bobby and I LOVED this! light on the monterey jack cheese
OMG Kimberly!! This recipe is the digity bomb.com. Mahi is my favorite and I was looking for another way to cook it other than blackened. I had to improvise on some of the ingredients (fresh spinach and Colby Jack Cheese). Me and the kids love it. I will be making this again. Thanks for sharing!
Was very good, started with frozen mahi mahi so it took a little longer, and only used a half lb of bacon, really wished I used the entire pound
This is outstanding! I can’t wait to make this for company.
Very flavorful topping. I followed another reviewer’s advice and used leftover topping on scrambled eggs in the morning, and it was perfect. My husband tells me I need to have some of this in the fridge at all times. He’s a fan. Only change was we used turkey bacon.
It was very good except for the fact that there was way to much cheese and it didn’t make much of a sauce.
Super restaurant quality recipe.
Wow! My husband said this May have been the best I ever made. Both my 11 and 8 year old were fighting over it!