Mahimahi with Bacon Tomato Butter

I told you I was on a fish kick.

And that was no joke!

This recipe is even better than I hoped, and I had very high hopes for it.  (High-apple-pie-in-the-sky hopes.)  I dog-eared it forever ago, and finally got around to trying it.  Husband said it was"to die for"- and he doesn't say that about anything, let alone fish.  I mean, normally I reserve a sentiment like that for chocolate desserts and perfectly cooked steak, but I have to agree.  This was actually really good fish.  Bacon and butter make anything really good, obvi.

PS. I hope you like fish and bacon and Dorie Greenspan, because that's sort of what my blog is about lately.  I feel good about it.

I really want you to try this.  But only if you want to.  No pressure.

Mahimahi 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
Cooking spray
1/4 teaspoon table salt, divided
2 slices center-cut bacon, finely chopped
1 garlic clove, minced
1/4 teaspoon hot smoked paprika
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.