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Mahi Mahi with a "mirin-q" glaze

NibbleMeThisNibbleMeThis Posts: 2,215
edited November -1 in EggHead Forum
I grilled some thick mahi mahi fillets on my Egg tonight for my wife and youngest son. I don't like fish but they love it, so I cook it for them during the summer.

Seasoned the fillets with DP Raging River. Grilled them flesh side down for 3 minutes at 350f and then flipped them skin side down.


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I made a glaze out of
1/3 cup commercial bbq sauce
2 Tbsp mirin
2 Tbsp dry sherry (still seemed wet to me, ha ha)
1.5 tsp sesame oil

I glazed them at 5 minutes after the flip (8 total now) because I thought they would be done soon.

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But since my coals were almost empty, they were farther from the grate (aka grid) and ended up taking another 5-7 minutes. If I had the coal up to the top of the fire box, it would have gone quicker.

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The fish disappeared quickly. The glaze was perfect for grilled meaty fish like dolphin. If I was making it for me, I would have added a 1/4-1/2 tsp of red pepper flake or maybe Sriracha sauce.

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