3930. MAHI-MAHI BLT

Serves 4


cup mayonnaise
1/3 cup finely chopped yellow onion
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 slices bacon, cut in half crosswise
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon finely chopped garlic
4 mahi-mahi fillets (or other meaty fish, such as swordfish), skin on, each about 8 ounces, 1 inch thick
vegetable oil for brushing cooking grate
8 slices bread, each 1/2 -inch thick
4 romaine lettuce leaves
8 slices tomato

Prepare a charcoal fire, medium hot.

In a small bowl, whisk together mayonnaise, onion, lime juice, paprika and pepper. Cover and refrigerate until needed.

Cook bacon until browned, 8 to 10 minutes. Transfer to paper towels and drain.

In a small bowl, whisk together olive oil, chili powder and garlic. Brush this mixture on the flesh side on the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until flesh is opaque, 10 to 13 minutes. Remove skin before serving.

When the fish is almost cooked, grill the bread directly over medium heat, until lightly toasted, about 2 minutes a side. Evenly spread one side of the bread with the refrigerated mayonnaise mixture.

To build each sandwich, start with a slice of toasted bread, a lettuce leaf, two tomato slices, 2 half slices of bacon, the fillet, then the other slice of toasted bread.


bacon recipe source: Rob Kasper, "Gone fishing for a good grilled sandwich," The Baltimore Sun, September 12, 1999; Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance (Chronicle Books, 1999)

3772. SEARED MAHI MAHI with BRUSSELS SPROUTS, BACON and APPLES

serves two

  

For the Brussels sprouts:

4-6 strips of bacon, cut into lardons and cooked crisp, fat reserved

3-4 tablespoons bacon fat

½ of a medium red onion, diced

approx. 2 cups of Brussels sprouts, stemmed, outer leaves removed, an thinly sliced

¼ cup apple cider

¼ cup apple cider vinegar

1 large apple, diced

kosher salt

freshly-cracked black pepper

apple, thinly sliced, for garnish

For the fish:

2 Mahi Mahi loins

3-4 tablespoons of bacon fat

kosher salt

freshly-cracked black pepper

Cut bacon into lardons and cook in a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.

Add diced red onion to pan and sweat until translucent; approximately 5 minutes.

Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.

Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.

Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.

Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside.

Return the pan to stove and increase the heat.

While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.

Once the pan has preheated, add the remaining bacon fat.

At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.

Carefully turn the fish over and cook for another 1-2 minutes.

Remove from the pan and rest for 5-10 minutes.

Plate the fish sitting atop a mound of Brussels sprouts. Garnish with thinly sliced apples.

bacon recipe source: Chris, Stirring Stew (@StirringStew), October 29, 2014

3436. MAHI MAHI with BACON-TOMATO BUTTER

serves four


2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-oz.) mahi mahi fillets, skin on
cooking spray
salt
2 slices center-cut bacon, finely chopped
1 garlic clove, thinly sliced
½ teaspoon hot smoked paprika
2 plum tomatoes, seeded and diced
2 tablespoons butter

Combine the water, salt, and sugar in a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let stand 20 minutes. Drain and pat dry with a paper towel.

Heat grill pan to medium heat. Season the fish evenly with a little bit of salt and light coat both the pan and the fish with cooking spray (it will stick like crazy otherwise). Place fish, skin side down, on the pan and grill for 2 minutes or until grill lines show up. Turn the fish over and reduce the heat to medium-low and cook for about 12 minutes or until done.

Heat a small skillet over medium heat and add the bacon. Cook for 5 minutes or until bacon is almost crisp, stirring occasionally. Drain a bit of the grease from the pan. Add the garlic and cook for about 2 minutes, stirring often. Add paprika and cook for 20 seconds, stirring constantly. Add tomatoes and cook for 3 minutes. Stir in the butter until it is melted and remove from heat. Serve on top of mahi mahi fillets.


bacon recipe source: Laura, PheNOMenal Phoods

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six


1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.


bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

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

1801. GRILLED MAHI MAHI SKEWERS with PEPPERED BACON

makes 12 servings


1 pineapple for garnish
½ cup brown sugar
1 oz rum
1 lb. boneless mahi mahi fillet
6 slices peppered bacon, cut in half
24 bamboo skewers soaked in water for 1 hour

Prepare the grill for cooking over direct medium heat.

Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.


bacon recipe courtesy of: Fishing the Flats, with Henry Waszczuk, 2285 Grand Boulevard, Burlington, Ontario L7P 0N1 Canada, 905-336-0133

1597. MAHI MAHI AMANDINE with BACON

1/2 cup slivered almonds
4 mahi-mahi fillets
4 tablespoons melted butter
4 tablespoons sherry
2 tablespoons chopped parsley
freshly ground pepper
1 tablespoon grated lemon rind
1/2 pound center cut bacon, fried and crumbled
2 tablespoons fresh lemon juice
4 green onions, chopped
lemon wedges

Lightly brown almonds in nonstick pan and set aside. Combine butter, parsley, lemon rind and juice. Rub both sides of the fillets with sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes depending on the thickness of the fillet. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter. Sprinkle with almonds, bacon and green onions. Garnish with lemon wedges. Swordfish or shark may be substituted for mahi-mahi if desired.


bacon recipe courtesy of: University of Florida/IFAS Sarasota County Extension, 6700 Clark Road, Twin Lakes Park, Sarasota, Florida 34241-9328, (941) 861-5000

1394. MAHI MAHI wrapped in BACON with LEMON MAYONNAISE

serves two


2 7-ounce mahi mahi fillets
1 sprig fresh rosemary, leaves removed and chopped
zest and juice of 1 lemon
4 slices bacon
1 tablespoon olive oil
2 tablespoons mayonnaise
pepper

Preheat the oven to 400°F. Season the fish fillets with pepper, rosemary, and lemon zest. Wrap two pieces of bacon around each fillet. Warm an iron skillet over medium heat, and pour the olive oil in. When it is hot, set the filets in. Cook for 1 minute. Flip the fish and then transfer the skillet to the oven and cook 10 minutes. Meanwhile, mix together the lemon and mayonnaise. Adjust the amount of lemon to taste. You might only need the juice of half a lemon. Season with pepper. Remove the fish from the pan, drizzle with lemon-mayonnaise, and serve.


courtesy of: Serious Eats | Nick Kindelsperger, The Paupered Chef, Columbus, Ohio

1313. PAN-ROASTED MAHI MAHI with BACON, AVOCADO and TOMATO SALSA

2 pieces of fresh mahi mahi
herb oil (recipe follows)
2 slices of bacon, cooked and crumbled or chopped
1 ripe avocado, diced
1 large ripe tomato, seeded then diced
1/4 cup cilantro, roughly chopped
juice from 1/2 large lime
kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish.

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn’t enough in the pan. After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you’re having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil.


courtesy of: What We're Eating