Mahimahi with Bacon-Tomato Butter

Photo Courtesy of Cooking Light

We are still chipping away at the enormous pile of fish that the male members of my family caught in Mexico this summer. My favorite by far is the dorado, which I just last week discovered is more commonly known as mahi-mahi or dolphinfish.

My husband made this for dinner for me and it was good stuff. Brining white fish seems to be the hip method of choice these days, as it removes the "fishy" flavor. It can be used with any similar type of fish recipe. As for the sauce, quality bacon adds a savory umami base flavor to the tomato/butter mixture. We didn't have hot smoked paprika, so we substituted regular paprika and it worked well. Happy Omega-3 eating!

Mahimahi with Bacon-Tomato Butter

2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-ounce) mahimahi fillets
Cooking spray
1/4 teaspoon table salt, divided
1 slice center-cut bacon, finely chopped
1 garlic clove, thinly sliced
1/4 teaspoon hot smoked paprika
2 plum tomatoes, 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. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.
3. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.
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.