Three Cheese Mahi Mahi Rockefeller - Really?

Yes, really. Tonight, because T picked up a bargain with some mahi mahi, I researched some recipes and finally made my own:

Three Cheese Mahi Mahi Rockefeller

Start with a 1 1/3 - 1 1/2 lb. strip of mahi mahi - I was unfamiliar with it, it comes as a long, thin side of fish (Dolphin, I hear? Shhh....don't say it out loud). This recipe would be good with salmon or other fish, too.

Saute the mahi mahi in a skillet with 2 T butter.  (I cut it in 3 pieces.) Turn occasionally, brown gently, about 10 minutes. It should begin to flake. Place the fish in a greased baking dish, skin side down.

While the mahi mahi is cooking, melt 2 T butter in a small saucepan. Toss in 2 cups of fresh spinach. Season with garlic salt, pepper, and a dash of cayenne. When spinach cooks down, add 1 cup cheddar cheese and 1/3 cup milk. Blend and stir for 2-3 minutes, until cheese melts. Add 6-8 strips of crispy cooked bacon, crumbled.

Heat the oven broiler.

On each piece of fish in the baking dish, place 1 thin slice of mozzerella cheese. Top with sauce. Sprinkle generously with grated parmesan cheese.

Broil until cheese browns, about 5 minutes or less.

Done!

Makes 3 servings. Delicious with asparagus and any delicious potato for a restaurant meal at home.

Yep. Two Years Since Last Post. Let's Start Over~

It's Valentine's Day!

Dinner was soooo good that I want to note it for future reference.

This afternoon, I made quick and wonderful toffee-cracker-candy-cookies. No adjustments needed!

I followed that with this incredible recipe for Shrimp Bisque.

I used chicken stock instead of fish or shrimp stock, onion chopped fine instead of leeks, about twice as much cayenne, garlic powder instead of garlic, and about a teaspoon of thyme.

And for shrimp - I found a nice on-sale, born in the USA bag of frozen pre-cleaned, pre-cooked shrimp and tossed them in, frozen, and warmed them before pureeing as the Contessa suggests.

I had some bread, actually home made hot dog buns, in the freezer that I sliced into tiny slices, topped with a store-bought olive oil bruschetta dip and parmesan and broiled. That was the soup topper!

Add Carnivor Cabernet Sauvignon AND some really awesome tall, crispy, fresh BLTs on toasted Great Harvest Dakota bread and WOW!

That was a Valentine dinner to top any steak I've had. We finished with the yummy sweets made earlier.

Life is good. So is food.

Happy Valentine's Day!