Blackened Mahi

FlaPoolman

Not much of a procedure just dip in butter, season and burn :ohmy:

3 fillets cut in half and the CI hot



had to lower the pan to keep it hot



nice little break from beef




and the new small egg table stained and sealed. Love the way it slips apart

Mainegg

the table looks great Pat and the fish too

Beli

Not much of a procedure??? Pat you are killing me here.........love the stuff.....now.those look really fresh......where is it that you live?? :woohoo:

Capt Frank

Mahi looks great! That is how I do it too! Good stuff! I will be so glad to get back home and some fresh fish, you are making me hungry :laugh:

Fluffyb

That Dorado looks eggcelent! My favorite fish. It is great in ceviche too.

Little Steven

Nice looking cook! You could use some green stuff on the plate. I know you wouldn't eat it but it would look good and helpthe camera auto focus. :laugh:

Steve

Tarpon65

We use that Redfish Magic all the time. It's great on fish, chicken, and even the occasional blackened steak. I've tried making my own, but have not been able to duplicate it yet.

FlaPoolman

Thanks Julie I'm happy with how the table came out. Looks like rain tonight so it's in the house next to the pooltable :huh:

FlaPoolman

I live close to the fish house :laugh:
You didn't need to edit your post you could have used the ribeye I did last night :woohoo:

FlaPoolman

Better hurry Frank or you'll miss all this lovely hot and humid weather we're having

FlaPoolman

Thanks Teresa,, I'll have to give that a try,,, any tips?

FlaPoolman

Dang I should have thought of that before I hauled the yard trimmings out this afternoon :huh:

FlaPoolman

I've tried different ones but always go back to Prudhomme's

Frank from Houma

Outstanding fish and great table Pat

Beli

:laugh: :laugh: Pat you seem to take good care of yourself....

FlaPoolman

It's a dirty job but somebody has to do it

FlaPoolman

It's all your fault Frank, you got me started back in 08



Not sure how much you cooked but I had more than my fair share

Woodbutcher

I love blackened fish! Looks great Pat. The table turned out nice too. How much did he sell them for?

FlaPoolman

Thanks Dale,,, I'll have to check with him on pricing but they are really well built. The casters are double lock and sell for $9 each :ohmy: The one I have is a prototype and doesn't fit the box for shipping. I'll send you an email when I find out.

here's a pic pre stain stacked for traveling

Adult ADHD

What did you have tough enough to take the handle off your CI pot? That could make it easier than finding items that will fit my medium.

FlaPoolman

It took about 15 seconds to cut through

SSN686

Morning Pat:

You are good at that "burning" thing aren't you? :P :laugh:

Great looking fish!

Adult ADHD

I recogonize the grinder from when my husband laid tile. I am so excite. Thank you.

FlaPoolman

The diamond blade also came from a local tile store. At work we buy about 4 dozen at a time

FlaPoolman

I finally found a recipe that fits my talents

Woodbutcher

Thanks Pat. I saw that pic the other day and I'm pretty intrigued.

Little Steven

Dale,

Where were you this weekend? Missed seeing you.

Steve

elzbth

I've never blackened fish, but I like it a lot. Your pics are excellent - I need to find a CI skillet and get someone to cut off the handle, and soon! I will definitely give this a try.

FlaPoolman

It's easy enough with a hacksaw and a metal blade but I'm sure a neighbor will have a power tool handy.

Fluffyb

In the winter we use fresh grapefruit & orange juice. Along w/some garlic, white onion, cilantro and chilis Put that on a chip with a little guacamole... heaven. In the summer, store bought citrus (which kills me).

Little Chef

Nice looking fish Pat! Great job on the blackening. Really hard to beat the flavors of Prudhommes blackening magic. The table looks great too!! Is it ready for the egg now? Or still needs more set up time? Dan did a nice job on those, as did Shelly on the travel bags.