The other night I was trying to figure out what to have for dinner. I checked Facebook and one of my favorite food blogs, Oven Love, said she was cooking Mahi Mahi with Bacon- Tomato Butter for the second time. She said it is unusual that she ever cooks something twice so I knew it would be good! I had everything on hand- even Frozen Mahi Mahi- so I decided to give it a try. It was a hit and I will be making it again probably when we have company over. Even if you don’t make the topping, just the way she says to cook the Mahi Mahi is worth trying~ it was so flaky an delicious.
The recipe calls for 4 fillets but I just cooked 2 but made the same amount of topping and we didn’t have much left over. I think the topping would also be good on Chicken. Here is her recipe below:
Mahi Mahi with Bacon-Tomato Butter
based on this Cooking Light recipe
Yield: 4 servings
2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-ounce) mahimahi fillets
1/4 teaspoon table salt, divided
2 slices center-cut bacon, finely chopped
1 garlic clove, minced
1/4 teaspoon hot smoked paprika ( I used regular but I am sure the smoked would be really good!)
1 large tomato, seeded and diced
2 tablespoons butter
1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
2. Preheat broiler. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side up on a cookie sheet. Broil 5 minutes, flip, and broil 5-7 minutes more or until fish flakes easily with a fork.
4. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.
As a side dish I did a Zucchini & Corn medley because I already had the bacon drippings from the bacon-tomato butter. I got the recipe from the Dining with Pioneers cookbook. My great-aunt is on her second cook book like this. She wore the first one out! It really does have great recipes! If you are at a yard sale you might want to be on the look out for one.
1 Tbs. Bacon Drippings
1/3 cup chopped onion
1/2 cup red pepper ( I used red, yellow and orange)
1 clove garlic, minced
3 corn on the cobs or 1 (16 oz) pkg. frozen corn thawed
4 c. thinly sliced zucchini
1 tsp. salt
1/4 tsp. pepper
Heat bacon drippings in a large skillet; add remaining ingredients. Cover, cook over medium heat 5 to 10 minutes or until the zucchini is crisp-tender. (whatever that means 🙂 ) Stir occasionally.