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Mahi mahi question

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
Picking up a couple of mahi mahi filets later, never done them.   Best grilled around 450 direct for a few minutes per side or blackened in a screaming hot CI?

Regarding blackening, normally when I do my catfish I soak it in clarified butter and get great results.   Curious if anyone has tried just coating with oil for a slightly healthier option, and if so what kind of oil and how was the end result after blackening?
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • NonaScott
    NonaScott Posts: 446
    I do option one with lime juice S&P and brush with garlic butter while grilling. If the fillets still have a blood line remove it. The fish will taste much better.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • saluki2007
    saluki2007 Posts: 6,354
    I like blackning mahi and dreadge in butter. 
    Large and Small BGE
    Central, IL

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  • Hungry Joe
    Hungry Joe Posts: 1,582
    I do them both ways and like them equally. Mahi mahi simple and not over cooked on the egg is awesome. Post a pic of what ever you do.
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  • Hub
    Hub Posts: 927
    Mahi is my favorite fish.  I put melted butter on mine with a liberal dose of Dizzy Pig Bayouish on it, then drop it in to a super hot cast iron skillet that I've heated outside on my egg.  I do about four minutes per side, give or take, depending on the size of the filet.
    Beautiful and lovely Villa Rica, Georgia
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  • keepervodeflame
    keepervodeflame Posts: 353
    edited July 2016
    Blackenda  fish rubs generally include sugar. I like blackend Mahi,  but prefer a lighter more healthy prep. I like olive oil with a rub made of fine grated orange and lime zest, kosher salt, and smoked paprika. I also like to make a pineapple, mango, and  lime salsa with chilies de arbol and shredded mint on the side. Sweet and hot delicious. My favorite prep is oil and rub and then grill over a moderate hot fire 375 to 400. Cooks pretty quick depending on the thickness of the filet. You want them to still be moist on the surface and just starting to flake. They should be very moist and translucent inside. 
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Yep, I love blackened fish, just trying to get away from blackening every time I have fish.  Seems to defeat purpose of having something a little "healthier" for a change.   I'm going direct around 400, light coat of safflower oil, sprinkled with Jamaican jerk seasoning.   Pics later
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Hub
    Hub Posts: 927
    I'm not aware of blackened fish being unhealthy.  It's low carb, relatively low calorie, and it's pack full of protein.  What am I missing? Blackened fish is my go to staple when I need to lose weight.  It works every time.
    Beautiful and lovely Villa Rica, Georgia
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Hub said:
    I'm not aware of blackened fish being unhealthy.  It's low carb, relatively low calorie, and it's pack full of protein.  What am I missing? Blackened fish is my go to staple when I need to lose weight.  It works every time.
    Just thinking more of the the heavy dredging in butter more than anything else.   
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Hub
    Hub Posts: 927
    Butter is also low carb, and it's not absolutely required.  You can use EVOO.  Trust me, unless you are covering it with unhealthy, carb filled batter, fish will never be your enemy.  And even with the batter, it will beat pizza and french fries every time.
    Beautiful and lovely Villa Rica, Georgia
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  • GregW
    GregW Posts: 2,678
    Fish is my least successful thing to cook on the egg.  
    I think I will try the Mahi blackend next time. That sounds like it would be really good.
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Definitely a repeat meal.

    400ish, raised direct, 4 min per side.   Probably should have done 3 per side but it was fantastic.   Brushed with light coat of safflower oil, covered with light coating of jamaican jerk seasoning.    Served with mango salsa and a baked potato.   

    For kicks tried a sliced cinnamon apple while waiting to put the fish on.    Simple and fantastic.    Sliced a honey crisp,  brushed lightly with melted butter.   Grilled for a few minutes per side until soft, sprinkled with mix of 2 TBS brown sugar/1 tsp cinnamon (I only used a fraction of this mixture).   Am sure honey would have kicked them to another level.



    thanks all!
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Legume
    Legume Posts: 15,936
    Beautiful.  Love grilled fish, so simple and so good.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Captain_Paul
    Captain_Paul Posts: 138
    Dang. Now you made me think of this  
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
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