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Parchment Paper Mahi Mahi

TUTTLE871TUTTLE871 Posts: 1,316
edited October 2013 in Off Topic
I have been on a Mahi Mahi kick lately and since Trader Joes opened I can get it at fairly good price. Seeing all these folks on here cooking fish with parchment paper I decided I needed to give it a try. Seasoned up the fish with DP Tsunumi Spin and then laid a Rosemary sprig and a few slices of lemon. Wrapped up in parchment and prepped everything else.


 I found this bag of Green Bag Royal Oak up in WYO over the summer at Menards so I bought a few bags and brought them back to Texas (that's another story). This stuff was already at 350 in about 5 min. No smoke or anything I was very impressed and wish I had about 10 bags of it but the car I came back in to Texas was not made for space. 


 Back to the fish, I had two other filets that I vacuum sealed with some tereyaki sauce for about 3 hours and threw them on with the parchment paper fishe at about 300 indirect. Had a few pecan twigs I threw in also. Went for about 20 min and pulled. The parchment fish was very moist and the wife loved it. I was more partial to the tereyaki version. 


 Did a spinach and bean sprouts sautéed in garlic and EVOO. The other stuff was something the wife wanted from Trader Joes it was awesome, some kinda peas and spinach and gnocchi. Had to get something sorta of healthy in me since we are heading to the State Fair tomorrow and I can't imagine the crap I'm going to eat.

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

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Comments

  • TUTTLE871TUTTLE871 Posts: 1,316
    edited October 2013
    Don't understand when I type this whole thing out I do it with paragraphs and then post it's one big ole pile of mess. Ok fixed it

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • travisstricktravisstrick Posts: 4,781
    I see paragraphs. 


    Looks amazing. I wish I had a TJ's near me. 
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 13,692
    Looks great.  Mahi mahi tastes so good they had to name it twice.  They call that technique en papillote.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • calikingcaliking Posts: 6,738
    Very nice. I would be all over that plate.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    edited October 2013
    Looks great Tuttle. Try using a little masking tape to get those flaps down next time (that's a tip I got from Little Steven)
    ---------------------------------------------------------------------------------
    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
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  • GriffinGriffin Posts: 6,768

    Lookin' good, Tuttle. I'm craving some seafood right now.

    You gonna try those deep fried Thanksgiving balls at the Fair?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • ???? First time seeing the parchment paper method to do fish. Can it be used for salmon, catfish etc. BTW the plate looks great.

    Alexander City,Al
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  • TUTTLE871TUTTLE871 Posts: 1,316
    Griffin said:

    Lookin' good, Tuttle. I'm craving some seafood right now.

    You gonna try those deep fried Thanksgiving balls at the Fair?


    Hell ya I am. I'm just eating a small breakfast and then leaving around 1 today. I will always have to go back and get the old reliables though, Fletcher's Corn Dog and Fried PB&J.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • TUTTLE871TUTTLE871 Posts: 1,316
    Looks great Tuttle. Try using a little masking tape to get those flaps down next time (that's a tip I got from Little Steven)

    I thought that after I was half way through the cook. I used a stapler.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Little StevenLittle Steven Posts: 27,276
    ???? First time seeing the parchment paper method to do fish. Can it be used for salmon, catfish etc. BTW the plate looks great.
    En papillote is a great way to do pretty much any fish. Even better for shellfish.

    Steve 

    Caledon, ON

     

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  • TUTTLE871 said:
    Looks great Tuttle. Try using a little masking tape to get those flaps down next time (that's a tip I got from Little Steven)

    I thought that after I was half way through the cook. I used a stapler.

    =))
    ---------------------------------------------------------------------------------
    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
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