Did Someone Say Bacon Butter?

We were successfully lazy this afternoon! We shared a bowl of popcorn and watched 2 episodes of The L Word.

I wasn’t exactly hungry for dinner but I thought it would take longer than it did so we went ahead and started it around 5:30.

Going through my weekly routine of pulling magazine recipes, I ran across a recipe that called for bacon butter and you know I was there! I’ve actually been hanging on to the recipe for a couple weeks because I didn’t know what to pair it with. In the end, I said, “The heck with it!” and just made a random side dish to go with!

Mahimahi with Bacon-Tomato Butter


  • 2  cups  water
  • 1  tablespoon  fine sea salt
  • 2  teaspoons  sugar
  • 4  (6-ounce) mahimahi fillets
  • Cooking spray
  • 1/4  teaspoon  table salt, divided
  • 1 2 slice center-cut bacon, finely chopped
  • 1 2  garlic clove, thinly sliced
  • 1/4  teaspoon  hot smoked paprika
  • plum roma tomatoes, seeded and diced
  • 2  tablespoons  butter


1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.

2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.

3. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.

4. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

We didn’t get the same pretty grill marks but we got damn good flavor, regardless!


This bacon butter would be good on any mild fish or even chicken or pork. Hell, even tofu if you dig being an oxy-moron!


The random dish to go with: Eggplant with Capers and Red Peppers


  • 1  medium eggplant (about 1 1/4 pounds)
  • 1  medium red bell pepper
  • 1/4  cup  finely chopped red onion
  • 3  tablespoons  capers
  • 2  tablespoons  chopped fresh flat-leaf parsley
  • 2  tablespoons  fresh lemon juice
  • 1  tablespoon  extra-virgin olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper
  • 1/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced


1. Preheat broiler.

2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Broil 30 minutes or until blackened, turning frequently. Cool eggplant slightly; peel and chop.

3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.

4. Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.

I liked the tang to this. But I like anything with lemon. And I love anything with garlic and onion.


Note: We did not get 8 servings out of this. Try 3 or 4. And I didn’t think our portions were ridiculous either.


Ahhhh, Sunday evening! Time to relax and mentally prepare for the work week in between me and Lady Gaga!


One Response

  1. Have you tried Baconaise? 😉

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