Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mahi Steaks

Wally327
Wally327 Posts: 4
in EggHead Forum
Hi all, I'm brand new to this. I just got my grill about three weeks ago and broke my teeth of on a Spatchcock and Ribs. I have some fresh Mahi steaks and don't know where to start. Any help welcome.
· Share on FacebookShare on Twitter

Comments

  • smbishop
    smbishop Posts: 3,061
    Don't over cook them.  High temp like a steak and pull around 125.  Here is some sword fish I did today:  It would help if you have a raised grid..
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • Wally327
    Wally327 Posts: 4
    edited May 2016
    I do have a raised grid, when you say like steak, I assume "indirect" heat? Sould I also use cedar plank?
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    I cooked mine raised direct at about 425...  cedar plank could work, but I like more of a sear on Mahi and Sword Fish..
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    I've never seen dolphin steaked before. They usually aren't fat enough and I've caught 65 pounders.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    NonaScott said:
    I've never seen dolphin steaked before. They usually aren't fat enough and I've caught 65 pounders.

    ?  Please explain.  Is Mahi or Swordfish = to dolphin? 
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    edited May 2016
    Mahi = dolphin = dorado
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    Thanks!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    70 dolphin/mahi/dorado
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    So, how do you cook it?
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    edited May 2016
    smbishop said:
    So, how do you cook it?
    @smbishop I let the filets sit out for 20 minutes, and cut to 5" lengths for easy control.   Use a tiny bit of olive oil, then salt, pepper, thyme, oregano, garlic powder and a bit of cayenne to your preferred heat level and dust the fish with that rub.
    Cook direct at 400-425'ish.  I don't use any smoke on any fish except salmon, and even then just sometimes.  Definitely no smoke if the fish was caught that day or the day before.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    Normally it is skinned and filleted and then cooked like any other. It is firm and white and is great for grilling. I had just never seen anyone steak them before. Maybe I'm being to technical. A steak normally is a cross section cut through the backbone where a fillet is removed from each side running parallel to the back bone.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    Thanks for the info, so grill it, and don't over cook it!  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • NonaScott
    NonaScott Posts: 446
    Sea2Ski said:
    smbishop said:
    So, how do you cook it?
    @smbishop I let the filets sit out for 20 minutes, and cut to 5" lengths for easy control.   Use a tiny bit of olive oil, then salt, pepper, thyme, oregano, garlic powder and a bit of cayenne to your preferred heat level and dust the fish with that rub.
    Cook direct at 400-425'ish.  I don't use any smoke on any fish except salmon, and even then just sometimes.  Definitely no smoke if the fish was caught that day or the day before.  
    Agreed. Simple is the best. I usually squeeze a little lime on then brush with garlic butter, s&p and on the fire. No smoke although when I've had a lot of fish I have smoked them low and slow to make smoked fish dip with.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
    · Share on FacebookShare on Twitter

Categories