2725. GRILLED MAHI MAHI with MELTED LEEKS, BACON and MAPLE VINAIGRETTE

serves four


4 portions fresh mahi mahi
4 shallots
4 tablespoons cider vinegar
4 tablespoons maple syrup
8 bacon slices
4 tablespoon olive oil
½ bunch thyme, picked
8 tablespoon vegetable stock
¼ bunch parsley, chopped
3 leeks
¾ stick butter
salt
pepper

Preheat your grill. Dice shallots and the bacon. Render out the fat from the bacon and then remove the bacon from the pan reserving the fat. Add the shallots and the olive oil to the bacon fat, sweat shallots until translucent. Add the cider vinegar. Simmer for approximately five minutes. Now add the maple syrup, vegetable stock, rendered bacon, and picked thyme. Adjust the seasonings as needed with salt, pepper, and maple syrup. Cut the leeks in to an even square dice, wash well and drain. Add butter to a large pan and melt until boiling before adding the diced leeks and salt. Cook quickly on a moderate heat until tender. Brush grill with olive oil, season mahi mahi with salt and pepper. Grill the mahi hami to the desired temperature. Place the leeks in the middle of the plate with the mahi mahi on top. Add the chopped parsley to the sauce just before spooning it around and a little on top of the fish to finish.


bacon recipe courtesy of: Clint Davies, Fish Story Restaurant, 790 Main Street at Third, Napa, California 94559