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Yes direct, I get the dome up to about 375 . They don't take long. One thing I have learned is they will stick to the grate if they are not ready to flip. EVO can prevent this.
I usually blacken it in a cast iron pan. Dip it in melted butter, coat it with blackening seasoning and cook it hot for about a minute per side.
To me, there is something about blackened mahi that just tastes like it is the way it is supposed to be cooked. If I eat it any other way it tastes good - but like something is missing. I don't find that to be true of any other fish even though many of them are good when blackened.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX