Ingredients for Rockefeller Dorado Bonefish Copycat
- Mahi Mahi Fillets
- Lump Crabmeat
- 1 cup chopped fresh spinach
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 1 cup milk
- Parmesan Cheese
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How to Make Rockefeller Dorado Bonefish Copycat
- Preheat oven to 350°F (175°C).
- Pat 2 (6-ounce) mahi-mahi fillets dry with paper towels. Drizzle with 1 tablespoon lemon juice and season with salt and pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear mahi-mahi fillets for 2-3 minutes per side, until lightly browned.
- Transfer skillet to preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
- While fish bakes, prepare the Rockefeller sauce: Melt 4 tablespoons butter in a large saucepan over medium heat.
- Whisk in 2 tablespoons all-purpose flour until smooth. Cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Reduce heat to low. Stir in 1/2 cup shredded Gruyere cheese until melted and smooth.
- Gently stir in 1 cup lump crab meat and 1 cup chopped fresh spinach. Cook until spinach wilts and crab is heated through (about 2-3 minutes). Season with salt and pepper to taste.
- Spoon the Rockefeller sauce generously over the baked mahi-mahi fillets. Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
53g
Carbs
4g
