INGREDIENTS
2 cups water
1 TBSP. fine sea salt
2 tsp. sugar
4 mahi-mahi fillets
Cooking spray
1/4 tsp. table salt, divided
1 slice bacon, finely chopped
1 garlic clove, thinly sliced
1/4 tsp. hot smoked paprika
2 plum tomatoes, seeded and diced
2 TBSP. butter
DIRECTIONS
Combine first three ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
Prepare grill; let coals burn for 20 minutes and pile them onto one side of the grill.
Spray grill grate and place over coals.
Sprinkle 1/8 tsp. table salt over fish.
Lightly coat fish with cooking spray.
Place fish, skin side down, over DIRECT heat on grill; grill 2 minutes.
Turn fish over and move to INDIRECT heat; grill 12 minutes.
Place bacon in a small skillet; cook until bacon is almost crisp.
Add garlic; cook 2 minutes, stirring frequently.
Add paprika; cook 20 seconds, stirring constantly.
Add tomatoes; cook 3 minutes.
Stir in butter.
Remove from heat; stir in remaining 1/8 tsp. salt. Serve fillets with 2 TBSP. of tomato mixture.
Serves 4.
