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Ingredients
- 1 lemon, for juice
- 1 small onion, thinly sliced
- 3 slices bacon
- 4 mahi-mahi fillets, about 1 ½ lb (thawed)
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Steps
- Cut lemon in half; set aside. Slice onion.
- Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon into ¼-inch pieces. Place bacon and onions in pan; cook and stir 3–4 minutes or until onions begin to soften and bacon begins to brown. Meanwhile, season both sides of fish with salt and pepper (wash hands).
- Arrange fish on top of bacon and onions, then squeeze juice of lemon over fish. Cover and reduce heat to medium; cook 10 minutes and until fish is 145°F (or opaque and separates easily). Cook time may vary depending on thickness of fish.
- Remove fish from pan. Increase heat to high; cook 2–3 minutes, uncovered, or until most of liquid has evaporated. Serve bacon and onions over fish.
Amount per ¼ recipe serving: Calories 250, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 135mg, Sodium 300mg, Total Carb 2g, Fiber 0g, Sugars 1g, Protein 34g, Calc 4%, Vitamin A 6%, Vitamin C 10%, Iron 10%