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Raging Maple Mahi Mahi

dgroce10dgroce10 Posts: 17
edited July 2014 in Seafood
Tonight, I used a clone of this recipe to grill some Mahi Mahi I purchased on sale at Publix this weekend. I bought frozen, boneless, skinless Publix-branded Mahi-Mahi filets and thawed them over night.

When I got home from work, I seasoned them all over with Dizzy Pig's Raging River Rub while my LBGE got up to about 450. I also mixed 1/2 cup of maple syrup with two teaspoons of soy sauce for the glaze and set that aside.

I cooked two filets direct at about 450 for five minutes, then flipped. After about two minutes, I added the glaze to one side, then cooked for another minute before flipping onto a plate and applying the glaze to the other side. I checked to make sure the internal temp was above 137 and it was between 140 and 150 throughout.

The recipe I linked to recommends BGE Kodiak River Rub, but I had Raging River on hand and used that. I think it turned out fine. I probably shouldn't have cooked that extra minute after I applied the glaze, as I think the temp got a bit too high.

We ate these fishies with some orzo, veggies and a baby kale salad. I highly recommend trying this recipe out! Next time, I'll try it with some fresh fish.
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Daniel
Smyrna, GA | LBGE owner since Jan. 2014

Comments

  • LegumeLegume Posts: 6,383
    Looks good, I like the glaze idea.
    Austin, TX
  • SGHSGH Posts: 23,265
    Looks like a winner to me. Excellent job!

    Location- Just "this side" of Biloxi, Ms.

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    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
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