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Need help - cooking Mahi for the first time
Comments
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This is one of the things I find the cast iron grate is good for. I just sprinkle some tsunami spin and cook to about 125 internal. Come out great!
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direct heat I assume, at what temp do you cook?
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Yes direct, I get the dome up to about 375 . They don't take long. One thing I have learned is they will stick to the grate if they are not ready to flip. EVO can prevent this.
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I usually blacken it in a cast iron pan. Dip it in melted butter, coat it with blackening seasoning and cook it hot for about a minute per side.
To me, there is something about blackened mahi that just tastes like it is the way it is supposed to be cooked. If I eat it any other way it tastes good - but like something is missing. I don't find that to be true of any other fish even though many of them are good when blackened.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I like to season with S,P, onion powder, and garlic powder. Cook @ 375 til firm. It is a very savory flavor profile. Light on the garlic powder is best.
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