I have a couple mahi filets

mjs2171

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

Little Steven

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

nolaegghead

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

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

nolaegghead

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

Mickey

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

 

The Cen-Tex Smoker

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

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

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

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

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

Mickey

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

Little Steven

No not at all.

TheEasyLife

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