About this recipe:This is a fantastic way to dress up an ordinary fish fillet. Mahi mahi is topped with a creamy cheese, bacon and spinach sauce and grated Parmesan, before being grilled. Serve with rice or mashed potatoes.
450g streaky bacon
4 (175g) mahi mahi fish fillets
1 pinch garlic salt or to taste
1 pinch ground black pepper or to taste
6 spring onions, chopped
3 cloves garlic, chopped
285g frozen chopped spinach, thawed and well drained
2 dashes hot pepper sauce or to taste
4 tablespoons evaporated milk, plus more as needed
225g grated Cheddar cheese
40g grated Parmesan cheese
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate, then chop. Set aside.
Season mahi mahi with garlic salt and pepper. Heat a frying pan over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from frying pan and place each fillet in a baking dish.
Preheat the grill and set the oven rack about 15cm from the heat source.
Melt the butter in a separate frying pan. Stir in the spring onions, garlic and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce and evaporated milk. Bring to a low simmer, then add the Cheddar cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each mahi mahi fillet. Sprinkle with Parmesan cheese.
Grill until the cheese has melted and is lightly browned, 3 to 5 minutes more.