Mahi question

Chef Boyaree

Anyone have a goods mahi mahi recipe for the egg? I keep hearing about people cooking it but haven't seen a good recipe

vidalia1

Here is a very simple and great recipe from my post below:

Coat the Mahi lightly with real mayonnaise and then season with salt & pepper. Dust lightly with DP raging River. Cook the Mahi at 400 degrees direct for 5 minutes and then flip and squirt with a squeeze of lemon. Cook the other side of the Mahi for 5 more minutes. Squeeze with lemon juice and serve. It was very moist and tasty.

Richard Fl

Here are a few.

Mahi Mahi, BobS

This was originally developed for steaks, but I have used it with great success on tuna and amberjack, so I think it would be fantastic on mahi mahi.I'd cook it direct at about 400, for a nominal 10 minutes per inch of thickness.Also, follow the note I made at the bottom and use a full stick of butter.Garlic Butter Sauce for Steaks and anything else you can think of…….


INGREDIENTS:
6 cloves garlic, pressed
1/4 cup (1/2 stick) unsalted butter, softened
1 Tbs olive oil
2 Tbs minced green onions (green and white parts)
1 Tbs minced fresh parsley leaves
1 Tbs minced thyme leaves
1 tsp fine sea salt
1 tsp freshly ground pepper
1 tsp cognac




Procedure:
1 In a small bowl combine the ingredients until well blended. Rub half of the mixture all over the filets and cover with plastic wrap for 30 to 60 minutes at room temperature. Serve the filets when done with a dollop of the remaining butter mixture.
2 All I can say YUM!!! Also good on veggies (corn, green beans and asparagus).
3 RMS Comment: I made this with a full stick of butter and then used 1 tablespoon of the salt, pepper, and cognac.


Recipe Type
Seafood

Recipe Source
Source: BGE Forum, BobS, 2007/02/09

BGE Forum by RetiredRailroader

Recipe originally from Paul Kirk's Championship BBQ cookbook.
*************************************
Mahi-Mahi, Little Steven, (He caught it, She cooked it), Little Chef


INGREDIENTS:
Mahi-Mahi, fresh fillets, skin off
Coated lightly, both sides, with ‘real’ Mayonnaise
Seasoned with Salt & Pepper
Dusted lightly with DP’s Raging River
Fresh Lemon Juice




Procedure:
1 Egg to 400° F. dome temp.
2 Mahi, placed presentation side on grill, approx 5 minutes.
3 Flipped.
4 Squeeze of fresh lemon juice.
5 Finished, lid down, until tender, approx 5 more minutes.
6 Extra squeeze


Recipe Type
Main Dish, Seafood

Recipe Source
Author: Michelle Reyes

Source: BGE Florida Eggfest '09, Little Chef

Panhandle Smoker

Make a small boat out of foil big enough for Mr. Fish(DO NOT WRAP IN FOIL). Add Mr. Fish and season with a little lemon, pepper and garlic add Bell pepper, onions and a very small amount of Italian dressing and grill to perfection.

Seattle Todd

Mahi Mahi is great with any teriyaki sauce as a glaze.

Here's a recipe I use when I make it:

1 part BBQ Sauce (your fave but spicier is better)
1 part Mango Chutney (bottled is fine)
1/2 part Orange juice.

You'll want to swirl those three ingredients in a food processor to get it smoother.

After that just brush on an glaze after a minute or two on the grill. Flip and do the same. Most Mahi filets are fairly thin and cook quick.

Big Hairy Dawg

I like to blacken Mahi using the method that Frank in Houma used at Eggtoberfest a couple of years ago. I believe Spring Chicken posted a video of the technique..

We have also grilled with some Tsunami Spin and it is good that way also...

Good luck!
BHD

fishlessman

ive eaten plenty of it but havent made it in a long time. this is one fish i prefer steaked over filleted and there isnt a place up here ive seen that has it steaked out. i would go with a simple rub and some lemons and not overpower the flavor and steaked its much firmer.

[Deleted User]

I would second Kim's suggestion.
I think when I've cooked it, it's always been a filet cooked skin side down. Maybe a quick flip at the end if it needs it.

I cook Salmon filet the same way. Skin side down for about 12 minutes at 400.Flipping is optional.

BigMojo

fishlessman wrote:

this is one fish i prefer steaked over filleted

How does this work? I've never seen Dolphin (I hate calling it Mahi anywhere but in Hawaii...) Steaked. I catch these by the cooler load here in south florida, and even the largest one I caught (over 60lb) would have made poor steaks as this is a really thin fish by design.

I think I've done everything to dolphin (Bubba Gump-esq), and I've found it will take the flavor of anything you like. I tend to do a sour-orange mojo and simply grill it direct, skin down.

fishlessman

the ones ive had steaked were always down in the bahamas, i believe its just steaked in the shoulder area. im not a big fan of fillets, especially from the tail end, they always seem more fishy and mushy to me even when fresh off the boat. unless they are sugared marinated i dont usually eat the tail end fillets, i give those away or deep fry them, even with the salmon and trout i catch. could be something in my prep but i dont like it :laugh: i do wish dolphin made its way this far north, its a great fish, right up there with tuna and shark, i would rank those right up in the top three for grilled fish. maybe im just lazy :laugh: but even a trout or salmon under 20 inches gets steaked sometimes on my cutting board

BigMojo

Hmm...Interesting...Never seen it steaked, but I've never had to buy it either.

One trick is to never rinse saltwater fish with freshwater if you can avoid it, for some reason, especially with members of the mackerel family, freshwater kills the meat.

My personal favs for grilling are Wahoo, Swordfish and Tuna in that order...