Bacon Crunch Topped Mahi Mahi with Cream Sauce

"The crunch and the creaminess will delight
the fish (and non-fish) lovers!"

4 Mahi Mahi fillets (or your favorite white fish)
1/2 lemon
6 bacon slices
1/3 cup onion, finely chopped
1 garlic clove, diced
1 cup Panko bread crumbs, (you can also crush croutons)
2 cups heavy whipping cream
1 Tbs. flour
1 Tbs. fresh ground pepper
1/4 cup flat-leaf parsley, a couple of handfuls, chopped

Preheat the oven to 400 degrees F.

1.     In a skillet, sauté bacon until crispy.  Remove bacon and loosely chop strips (reserve 2 chopped strips for sauce).

2.     Return bacon to skillet; add onions and sauté for 4 minutes. 

3.     Add garlic and bread crumbs and sauté for a minute longer.

4.     Place Mahi Mahi fillets in a glass baking sprayed with non-stick cooking spray. 

5.     Top the fillets with bacon mixture.  Use your fingers to press the mixture onto the fillets.

6.     Bake in oven for 18-20 minutes; until fish is opaque and topping toasts.

7.     While fish is cooking add the 2 reserved chopped bacon strips to the skillet.  Pour in whipping cream; add flour and pepper and stir to remove lumps.

8.     Bring mixture to a low boil then reduce heat.  Simmer for 5-8 minutes, stirring constantly, until sauce thickens.

9.     Stir in parsley.

10.  Plate fish and pour sauce over the fillets.

11.  Serve and enjoy!


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