This dish succeeds almost in spite of itself. I mean, look at what the fish is up against; it has to fight against both bacon and mayonnaise for some kind of balance, with only a lemon to help its cause. But what wonders that lemon does—with a combination of zest and juice, it brightens every aspect of the dish making this seem somehow healthy. That doesn't mean it isn’t filling, though. The bacon makes the fish taste luscious and full bodied, almost like a pork chop, but without the grease.
I’ll thank Jamie Oliver and his great new cookbook, Cook with Jamie, for this one. He just calls for a white fish, and although mahi mahi may be a little firmer than what he intended, it worked. And it couldn’t have really been easier, especially the sauce. The lemon mayonnaise is as simple to prepare as the name suggests. Jamie does recommend a homemade version of the mayonnaise, which would increase the prep time a little bit, but also acknowledges the jar stuff works fine in a pinch. I agree.
- 2 7-ounce mahi mahi filets
- 1 sprig fresh rosemary, leaves removed and chopped
- Zest and juice of 1 lemon
- 4 slices bacon
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
Preheat the oven to 400°F.
Season the fish fillets with pepper, rosemary, and lemon zest. Wrap two pieces of bacon around each fillet.
Warm an iron skillet over medium heat, and pour the olive oil in. When it is hot, set the filets in. Cook for 1 minute.
Flip the fish and then transfer the skillet to the oven and cook 10 minutes.
Meanwhile, mix together the lemon and mayonnaise. Adjust the amount of lemon to taste. You might only need the juice of half a lemon. Season with pepper.
Remove the fish from the pan, drizzle with lemon-mayonnaise, and serve.