"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mahi -Mahi BLT Recipe

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This recipe for Mahi -Mahi BLT, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Saturday, January 5, 2008


2/3 cup mayonnaise
1/3 cup finely chopped yellow onion
2 tbsp. fresh lime juice
1/2 tsp. paprika
1/4 tsp. pepper
4 slices bacon, cut in half crosswise
4 mahi-mahi fillets, skin on, each about 8 oz., 1 inch thick
Vegetable oil for brushing cooking grate
8 slices sourdough bread, each 1/2 inch thick
4 romaine lettuce leaves
8 thin tomato slices

In a small bowl, whisk together the mayonnaise, onion, lime juice, paprika, and pepper. Cover and refrigerate until needed.

In a medium saute pan over medium-low heat, cook the bacon, turning often, until browned, 8 - 10 minutes. Transfer to paper towels to drain.

In a small bowl, whisk together the olive oil, chili powder, and garlic. Brush on the flesh side of the fillets. Lightly brush the cooking grate with vegetable oil. Place the fillets, flesh side down, directly over medium heat and grill, turning once, until just opaque, 10 - 12 minutes total. Remove the skin before serving.

When the fish is almost cooked,grill the b read slices directly over medium heat until lightly toasted, about 2 minutes per side. Evenly spread one side of each bread slice with the mayonnaise mixture. Build each sandwich with 2 slices of bread, 1 lettuce leaf, 2 tomato slices, 2 half slices of bacon, and a fillet.

Number Of Servings:
Number Of Servings:
4 servings




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