Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mahi Mahi with a "mirin-q" glaze

NibbleMeThisNibbleMeThis Posts: 2,275
edited 5:46AM 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.


DSC_0529resized-1.jpg

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.

DSC_0531resized.jpg

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.

DSC_0533resized-2.jpg

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.
Knoxville, TN
Nibble Me This

Comments

  • Clay QClay Q Posts: 4,432
    Looks terrific, must taste terrific. :)
    Chris, why don't you like fish? You make it soooo good.

    Have you tried blackened fish? Ya get a nice crust going and it's a treat. Flavors are up threw the roof, tender moist large flakes in the center with a crunch to the outside crust. No skin, no bones, no kidding. Blackened fish might change your mind and it's a blast to cook as well.
  • Austin  EggheadAustin Egghead Posts: 3,551
    Very nice!!! For someone who doesn't like fish you did it justice. Thanks for the ingredients
    Large, small and mini SW Austin
  • NibbleMeThisNibbleMeThis Posts: 2,275
    Clay,

    As a matter of fact, yep, just this week:

    http://www.nibblemethis.com/2011/06/blackened-redfish-with-grilled-peppers.html

    My son brought home some redfish he caught. I did try one bite. I loved the flavors, hated the fish, lol.
    Knoxville, TN
    Nibble Me This
  • Photo EggPhoto Egg Posts: 4,946
    Some great fish cooks tonight...
    Thank you,
    Darian

    Galveston Texas
  • Capt FrankCapt Frank Posts: 2,578
    Hey Chris, sometime try putting Mayo on your fish along with the rub, gives it a nice glaze finish! :)
  • NibbleMeThisNibbleMeThis Posts: 2,275
    Will do frank, I've never heard of that before (but I don't cook much fish).

    8 years ago I would have said, "Frank are you crazy? Mayo?" but I loves me some Alabama white BBQ sauce on chicken so these days it totally makes since to me:)
    Knoxville, TN
    Nibble Me This
  • BananaChipzBananaChipz Posts: 207
    Looks nice!

    How do you like those grates?
  • BotchBotch Posts: 4,333
    Isn't mayo just tartar sauce without the pickle relish? :huh:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
Sign In or Register to comment.
Click here for Forum Use Guidelines.