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Mahi Mahi question...

Auburnegger
Auburnegger Posts: 127
edited November -1 in EggHead Forum
How long should I cook this direct heat at 350? Does that even sound like a good plan?

Comments

  • BENTE
    BENTE Posts: 8,337
    yep direct until the fish flakes easily with a fork... i would throw some lemon under and over your fish... start with skin side down and stay that wasy until the fish is almosty cooked allthe way through. the skin will protect it.. then flip for a short time plate and serve

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FlaPoolman
    FlaPoolman Posts: 11,676
    Skinless it is also good blackened if you have a CI pan
  • mmmmmmm....mahi mahi

    There are many ways to do it. Direct or Indirect is your chioce. If you have a specific recipe that's tailored for an oven go indirect and treat your Egg like an oven.

    Way back in 1992 Mrs. BostonEggSox and I enjoyed a wonderful honeymoon in the FLA Keys. We took a deep sea fishing trip and each hooked a "dolphin" (aka Mahi Mahi). We traded much of the meat to a guy for several hours of Jet Ski time. The rest of the meat was cooked in our condo oven with a simple Paul Prudhomme rub (not yet sold in little jars).

    No matter what, you'll enjoy direct or indirect.

    Here's a snapshot of the poor fella that never left my storage room.
    100_1686.jpg

    Here's the digi-snapshot of a snapshot (sorry, no scanner) from the best week of my life (besides getting married and having my 2 boys).
    100_1688.jpg
  • bubba tim
    bubba tim Posts: 3,216
    LC says to LIGHTY paint mayo on both side of the fillets, salt and pepper to taste. Put them on a grate temp of 450 degrees for appox 3 min per side. She says look at the edges of the fillets to show signs of being cooked (like an egg) then flip same time on this side.
    Finish with fresh lemon squirt.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP