Mahimahi (Mahi Mahi) with Bacon-Tomato Butter (Cooking Light)

Mahimahi with Bacon-Tomato Butter

*****Susan's Note: I used the frozen portioned mahi mahi fillets from Wegman's, and thawed them ahead of time. This was delicious. My husband used a gas grill to cook it.****

If you have time, a charcoal or wood fire gives teh food intense flavor. A gas grill also works but lends a more subtle grilled flavor. Look for American mahimahi that were caught using the pole/troll method, as this fishing practice has the least negative impact on the waters where they're caught, and it yields the freshest fish.

Yield: 4 servings
Ingredients
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
Preparation
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.

Nutritional Information
Calories:
211
Fat:
8g (sat 4.4g,mono 1.7g,poly 0.5g)
Protein:
31.5g
Carbohydrate:
1.9g
Fiber:
0.4g
Cholesterol:
137mg
Iron:
2mg
Sodium:
561mg
Calcium:
31mg
Barton Seaver, Cooking Light, AUGUST 2010

Garlic and Herb Oven Fried Halibut

Garlic and Herb Oven Fried Halibut
by Cooking Light

****Susan's Note: My husband and I really liked this recipe. I didn't have fresh basil (used dried) or onion powder (used a little minced fresh onion), and it turned out yummy. I made 2 large fillets (about 8 oz each). I served it with peas and stuffing. I used a toaster oven to make it super easy.

Yield: 6 servings (serving size: 1 fillet)
Ingredients
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray

Preparation
Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information
Calories:
293 (29% from fat)
Fat:
9.6g (sat 1.4g,mono 4.9g,poly 1.8g)
Protein:
39.4g
Carbohydrate:
9.2g
Fiber:
0.5g
Cholesterol:
90mg
Iron:
1.8mg
Sodium:
446mg
Calcium:
89mg

Parmesan Crusted Halibut (Sara Blann)

*** Susan's Note: Thanks to Sara Blann for serving this delicious dish at her Passover Seder. You could also add panko crumbs to the topping for some "crunch" - though that's probably not kosher.

Parmesan-Crusted Grouper (although I used Halibut)

Preheat broiler to high

Place fish fillets onto a lightly greased broiler pan. Squeeze juice from 1
lemon over the fillets and sprinkle with black pepper.

Broil 6 inches from heat for 10 minutes.

Remove from oven and spread with a mixture of: 1/2 cup grated Parmesan cheese,
1/3 cup butter softened, not melted, 2 tablespoons mayo, 2 scallions, thinly
sliced.

Return to oven and broil for 2 minutes longer, or until the topping is lightly
browned and bubbly.