Mahi mahi is one of my favorite fish to eat, and it is very cooperative to cook as it keeps its moisture content very well. I always get in moods for a mixture of things for dinner as my mind cycles through ideas during the day. This day I was craving a lemon-pepper, steak-like seasoned mahi mahi, and was also craving a cream based pasta, so I threw this dish together for dinner. What I feel makes this dish stand out, is to grill the bacon on your outdoor BBQ. Do not cook it in the oven or pan fry it. I don't like bacon cooked to a crisp. I prefer it a bit under-cooked to give it a real "meaty" profile.
You can easily see how your creations rate by simply looking at everyone's plates - and that night, there were no leftovers…
4 ea. 6-8 oz. Mahi Mahi Fillets
2 oz. Extra-Virgin Olive Oil
1 TBSP. McCormick's Lemon-Pepper or Lemon Herb Seasoning Mix
8 ea. Thick Applewood Bacon Strips, cut in half
Fresh Ground Black Pepper
Drizzle fish with olive oil, then season both sides of the fillet. Cover and store in the fridge.
10 oz. Fettucini or Linguini
16 oz. Alfredo Sauce - You can make your own, buy it in a jar, or use a powder mix. I used a Knorr-Swiss powder mix.
This dish takes a few steps, or the help of someone else to make it easier. One person can tackle the pasta, while the other tackles the grilled fish.
Bottom line, turn grill to medium-high. First cook the bacon to medium rare turning it often and being prudent not to char the bacon. If the dripping grease starts a fire, pull the bacon off to the sides of the grill. Have a plate lined with some folded paper towels to place the bacon when it's done. Cut the cooked bacon strips into one inch cubes and hold on the side.
Next, make sure the grill grates are clean and sprayed with non stick spray and start grilling the mahi fillets. Cook 4-5 minutes on each side, then turn and cook another 4-5 minutes. Fillet thickness will dictate how long it will take to cook thoroughly. An electric thermometer will help with this. When the internal temp. hits 140, pull the fish as the "carryover" cooking will bring it to 145.
When the pasta is cooked and strained, you can mix in the alfredo sauce and portion it out among 4 pasta bowls, top with the cubed bacon, then the fish.