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Blackened Mahi

Anyone have a good way of making Blackened Mahi on the egg? One of my favorite dishes and would love to be able to make it on the egg!

Thanks!

Comments

  • travisstricktravisstrick Posts: 5,001
    Melt a ton of butter, submerge fish in butter, apply rub of choice, cook in cast iron skillet over high heat.
    Be careful, man! I've got a beverage here.
  • Crispix49Crispix49 Posts: 191
    http://eggheadforum.com/discussion/1147868

    I posted a cook I did of some Mahi filets.  Turned out great.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • Little StevenLittle Steven Posts: 28,742

    A few years ago we caught some before the Florida eggfest. Little Chef coated the fillets in mayo and grilled them. Just amazing

    Steve 

    Caledon, ON

     

  • Charlie tunaCharlie tuna Posts: 2,191
    I take the cold fillets and dip them a few times in "cooled" melted butter.  The butter coats onto the cold fish -- sprinkle them heavily with Paul Prudohom's(sp) redfish seasoning.  Get a CI fry pan red A$$ hot on a raised grid direct -- and drop the buttered fish into it -- watch out for the smoke -- lots of it.  Allow the fish to fully cook and blacken on one side before turning.  As soon as the other side is blackened -- serve it!!  Each time a fillet is placed on the CI pan -- it might have to be reheated -- it must be super hot BEFORE adding the fish.. Good stuff! 
  • nolaeggheadnolaegghead Posts: 23,984
    If you have an IR thermometer, the pan should be around 600F according to K-Paul.
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