Photo: John Autry; Styling: Cindy Barr
Total Time
45 Mins
Yield
4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

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Ratings & Reviews

Salem28's Review

cookinla
August 09, 2010
Used a grill pan as well. Store was out of mahi mahi, so ended up using cod fish-Turned out yummy!

cookinla's Review

ehensz1
June 08, 2013
N/A

sedutta's Review

Michele72
July 19, 2010
This was an excellent and easy dish. The only change I made was that since I don't eat pork, I left out the bacon. But I don't think that made a difference-the tomato butter was delicious! I would make this for guests in a heartbeat. Everything can be put together in the time it takes to grill the fish. Will definitely make again.

ehensz1's Review

steponme
August 28, 2010
Absolutely amazing. So simple but wonderful... I have made this 5 times in the past month! I always double the bacon-tomato butter and use it as a salad topping with some shaved peccorino. Delicious! I've also found it very easy (and just as delicious) to use pre-cooked bacon.

FlyStayEat's Review

allisonjessee
August 09, 2010
Absolutely delicious! We ate this tonight and loved it. It's so quick and easy to make. This tomato sauce is out of this world good. There are so many uses for it other than this recipe - bruschetta topping, pasta sauce, etc.

skspillman's Review

Salem28
July 22, 2010
The bacon-tomato butter is rich and flavorful and compliments the fish perfectly. I cooked the fish on a grill pan, and it turned out great.

dory92064's Review

Carylinjon
July 13, 2010
I didn't make the Mahimahi only the Bacon-Tomato Butter, which I served with Bon Appetite June 2010 Halibut Fish Sticks (excellent). The Bacon-Tomato Butter has wonderful flavor -- very easy and quick. Will definitely make again.

Michele72's Review

dory92064
July 21, 2010
A definite keeper. Easy to make, followed the recipe exactly. My husband said it was like something he would get in a restaurant. The bacon-tomato butter was SO much better than I had anticipated. Highly recommend this dish.

steponme's Review

FlyStayEat
July 01, 2014
I also used a grill pan. I wasn't blown away by this, thought it was just okay; to me, everything taste better when cooked on a charcoal grill and that may have made a difference here. Served with whole grain thin spaghetti and sautéed brussels sprouts.

allisonjessee's Review

icancookthat
August 15, 2010
We thought this was delicious! We grilled the fish on a gas grill, but otherwise followed the recipe exactly.