Rockefeller Dorado Bonefish Copycat
Recreate the restaurant-quality magic of Bonefish Grill with this luxurious Rockefeller Dorado Bonefish Copycat recipe, featuring tender mahi-mahi fillets topped with a rich, garlicky spinach-Parmesan cream sauce and a perfectly golden panko breadcrumb crust. This dish is an elegant yet approachable culinary adventure, blending buttery seared fish with vibrant lemon zest, creamy textures, and a crispy topping for the ultimate flavor trifecta. Perfect for a special dinner or a weekend treat, this recipe is easy to follow and ready in under an hour, making it a great choice for seafood lovers. Pair it with garlic mashed potatoes or roasted vegetables for a complete restaurant-style experience at home.
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Recipe Information
Ingredients
- 4 pieces mahi-mahi fillets
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small, finely diced shallot
- 2 cloves, minced garlic
- 6 cups baby spinach
- 0.5 cup heavy cream
- 0.75 cup (grated) Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons (chopped) parsley
- 1 medium, zested and juiced lemon
- cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Pat the mahi-mahi fillets dry using paper towels, then season both sides with salt and black pepper.
Heat a large, oven-safe skillet over medium-high heat. Add olive oil and sear the fillets for 2-3 minutes on one side until golden brown. Flip the fillets, cook for an additional 2 minutes, then transfer them to a plate. Wipe out the skillet.
In the cleaned skillet, melt butter over medium heat. Add diced shallot and cook for 2 minutes, until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Gradually pour in the heavy cream and cook until slightly thickened, another 2-3 minutes.
Remove the skillet from heat. Stir in 0.5 cup of Parmesan, lemon zest, and half of the lemon juice, mixing until the cheese is melted and the mixture is creamy.
In a small bowl, combine the panko breadcrumbs, 0.25 cup of Parmesan, chopped parsley, and a drizzle of olive oil. Mix well to create a breadcrumb topping.
Lightly spray a baking dish with cooking spray. Place the seared mahi-mahi fillets in the dish and spoon the spinach mixture evenly over each fillet.
Sprinkle the breadcrumb topping over the spinach-coated fish, pressing gently to adhere.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Turn the oven to broil and cook for an additional 1-2 minutes to lightly brown the topping (watch closely to prevent burning).
Drizzle the remaining lemon juice over the fillets before serving.
Serve hot with your choice of side, such as garlic mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 923 mg | 71% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
