I have a couple mahi filets

mjs2171 · November 2012

Still a newbie here. This would be my first fish on the egg. Any suggestions?

Little Steven · November 2012

Coat them lightly with mayo and grill. The mayo will stop them from sticking.

nolaegghead · November 2012

Oil or like Steve said, mayo (even though I've never tried that), season with old bay or something - or just salt n peppah. Then cook direct like a steak at medium high maybe 450, both sides, make pretty grill marks, dome closed until the inside is just opaque or 135 F if you have an instant read. Probably take around 10 minutes give or take.

Little Steven · November 2012

Nola, Mayo works like a treat. Doesn't seem to burn off as much as oil and it adds almost no flavour.

nolaegghead · November 2012

Steve, always happy to put a new trick in my bag o tricks. Thanks, I'll give it a shot, and if it doesn't work, I sorta know where you live :D

Mickey · November 2012

This is all I use. Or S&P is very good as well.

The Cen-Tex Smoker · November 2012

biggest and most common mistake with grilled fish is overcooking it. It should still be a little opaque in the middle. I still do fish by feel and I can't find the sweet spot on the thermapen. Love mahi on the egg. I'm a salt and pepper guy

Little Steven · November 2012

Mickey,

I learned the trick from Little Chef (Michelle) in the other forum. Poolcreature and I went on a charter and I took a six pound filet to the Ocala afterparty. I dumped it on her to cook and she did it with the mayo. It was golden brown and wonderful. Not a scrap stuck to the grid. Been using it ever since

mjs2171 · November 2012

I used the mayo, salt and pepper and did it right over 400 degrees for 10 minutes. Came out great. Thanks for all the help.

ShedFarm · November 2012

I did mahi mahi last night as well, though I glazed it in teriyaki sauce. I seared it on the skin side first, so I could peel it off after a couple of minutes, leaving more surface for the glaze to adhere.

TUTTLE871 · November 2012

Why do I want Mahi Mahi Now? Off to Central Market now.

Mickey · November 2012

Little Steven on the mayo. Do you taste it or see it after cooking?

Little Steven · November 2012

No not at all.

TheEasyLife · December 2012

Mayo works great! Just make sure it's not fat free mayo. It's the fat that prevents the meat from sticking

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I have a couple mahi filets

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