This is one of those "Easy to do ahead" recipes that tastes like a million dollars. Make the wraps up to a day in advance, then, just place them in the oven during your party.
I made 3 different dishes with Mahi - Mahi, (Dolphin Fish), the day that I made this one. It was, by far the best of the lot. Not that the others weren't good, but that they were predictable. The lesson learned, is that something new, will always take precedent on your table, even though the other items are real good.
You could easily do this recipe with Shrimp, Lobster, Scallops, Wahoo, or any other firm textured fish.
1. Begin by cutting the bacon, first into thirds, then each third in half, lengthwise. I use real thick bacon, if you use thin, supermarket style bacon, use 1/2 of a slice for each.
Remove the blood strip from the dolphin, and clean up any skin that's been left on. Cut the dolphin into 1" cubes.
2. Wrap the bacon around the dolphin, and secure with a toothpick.
3. Place the wrapped pieces into a bowl, and add the blacken and dark brown sugar.
4. Pour some Rub on and rub in well on all sides until all the meat is really coated. I used about 2 cups of the rub to do this. Place in a non-reactive pan, cover and refrigerate overnight. This is a dry marinade.
5. Place the warps on a medium hot grill and cook until the bacon is done. Be careful that the grill isn't too hot, or the bacon will flame up, and you'll burn all of the toothpicks.
You could also cook these in an oven, by placing them on a parchment lined sheet pan, and baking at 350 degrees for about 15 minutes.
6. To serve, place them on a plate and drizzle with a little lemon juice
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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By Cap'n Ron
