I just made this tonight for dinner and it was met with raved reviews. I served it with a curried carrot slaw that had shaved onions and raisins in it. Enjoy!
serves 4
4 strips of good quality smoked thick cut bacon
1 large sweet onion, thinly sliced
olive oil
4 Potato bread rolls
2 Tbsp. mayonnaise
1/2 C. baby arugula leaves
fresh slice tomatoes
Fish:
2# Mahi-Mahi
olive oil
2 Tbsp. rice wine vinegar
squeeze fresh lemon juice
1-2 tsp each of the following; (depending on your taste)
onion powder
garlic powder
paprika
cumin
chili powder
oregano
1/2 tsp. red pepper flakes
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400 degrees F.
In a saute pan heat 2 Tbsp. olive oil over medium low heat. Add sliced onion and salt and pepper to taste. Slowly cook the onions, stirring often, until deep golden in color, about 25-30 minutes.
Meanwhile, in a small mixing bowl combine all of the spices for the fish. Place fish in a shallow dish and sprinkle each side with spice mixture. Season with salt and pepper to taste. Squeeze a good amount of lemon on each piece of fish, add vinegar, and olive oil. Coat both side of fish well. Reserve.
While onions continue to cook, slice the bacon strips in half and place on a baking sheet. Put into the oven and cook for 10 minutes. Remove tray from oven, turn each piece and return to the oven for another 5-7 minutes or until bacon is cooked crispy. Remove strips and place on paper towel covered plate, reserve warm.
To the same pan the bacon was just cooked in add the fish and place in the oven. Cook until fish is firm, but not dry. Depending on the size of each piece cook about 10-15 minutes.
Once done remove fish from oven and let rest 5 minutes. Meanwhile, slice each bun and spread with a little bit of mayonnaise, top mayo with caramelized onions. Portion fish equally and place on top of the onions. Top each piece of fish with bacon, arugula leaves, and tomato slices. Serve and enjoy.
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