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First Mahi-Mahi on BGE (Pic)

mb99zzmb99zz Posts: 183
This is one of my favorite recipes I cook in the Summer and it was the first time I cooked it on the BGE.   Mahi is marinated in a soy/sake/ginger/garlic/brown sugar mixture.  The homemade salsa has mango, onion, fresh lime juice, fresh mint, and jalapeno.  The combo of the fish with the salsa is awesome!   

I only have one pic of the final product as I was busy cooking other things (corn on the cobb and brats) for a big get together.   The fist was cooked raised direct around 450 degrees dome temp.  Awesome Summer dish served with rice and a simple salad with sliced avocado.  

image

Comments

  • MickeyMickey Posts: 17,451
    Looks good from here
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Thanks for posting @mb99zz... we love mahi-mahi and I'm always looking for new ways to prepare it. I'm going to use your recipe one night this week.

    Your mango salsa looks exactly like what I do only I use a scotch bonnet instead of the jalapeno and cilantro in place of the mint. I'll have to try the mint in mine as well.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • ChubbsChubbs Posts: 6,692
    Bravo... nicely done.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • mb99zzmb99zz Posts: 183
    Thanks for posting @mb99zz... we love mahi-mahi and I'm always looking for new ways to prepare it. I'm going to use your recipe one night this week.

    Your mango salsa looks exactly like what I do only I use a scotch bonnet instead of the jalapeno and cilantro in place of the mint. I'll have to try the mint in mine as well.
    The mint really adds a great taste to the citrus and heat.  Here's the salsa recipe I use: 

    1 large mango
    1/4 cup copped red onion
    1 tablespoon veggie oil
    1 tablespoon fresh squeezed lime juice
    1 tablespoon fine copped mint
    As much jalapeno or hot pepper you want
    pinch of salt

    Good luck!
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