MAHI MAHI advuce

EGGARY

First of all I want to say thanks to everyone who has put up with me and giving me advice on EGGing. I am still new at cooking on the EGG.

So tonight's dinner is Mahi Mahi. What would be the Dome Temp ? I am doing it Direct. I just rigged up another grill with bolts so the grill will be above the gasket.

Any advice will be helpful.

Thank you.

Gary

Fidel

I do fish like mahi and similar at 325-350 dome temp, flipping once. I get better results using a raised grid with fish.

Depending on the thickness of your fillet it will only take a few minutes per side to get done. Keep an eye on the internal temps. I personally like most fish done to 120-125*.

Hungry Joe

I just did some with a dome temp of 375 and some shakin the tree on the cast iron grate. It was delicious.

[Deleted User]

I do Mahi filets the same as salmon filets. skin side down, no flipping, cook at 350 - 400, 10-12 minutes (but I go by temp and 125 is what I usually shoot for.

Raised grid might be better, but I'm lazy.... :laugh:

Nature Boy

Howdy Gary. You did not say how thick it is. The thinner the hotter. less than an inch and I'd hit it with 450. Over an inch, maybe 375-400. Like Fidel says, it should only take a few minutes per side. Any longer and you risk overcooking. The key is to get some nice browning on both sides before you hit 125 internal.

Best of luck! Mahi mahi is most excellent when cooked right.

Cheers!
Chris

rsmdale

Sprinkle with Prudhommes Blackened Redfish,cook @375 2-3 min per side-sqeeze with lemon-done.

GOOD EATS AND GOOD FRIENDS

DALE

Boilermaker Ben

This is mahi, probably 1 inch thick. Cast iron grid on top of the fire ring. I don't recall the exact temp, but as NatureBoy said, fish goes better at higher temps. I like to get a sear on the exterior without overcooking the interior (which means higher cooking temp). So I'm guessing it was probably 400-450. Lightly oiled, then coated with Dizzy Pig's Tsunami Spin (a favorite).

If you've lighly oiled the fish, and oiled the grate right before placing the fish, and you let the grate get nice and HOT, then the fish should flip without sticking too much. If you try to flip it and it's sticking, give it a minute more cooking time and try again; it should release. As you can see, I was able to get a quarter-turn in before flipping for nice grill marks, and didn't have a problem with sticking on this particular cook. I'd describe how wonderful it tasted, but could anything this pretty taste bad? I think not.