Egged Mahi Mahi w/Mojo Sauce

Eager Egger · December 2007

Just before Xmas we wanted to cook a Mahi Mahi Fillet we had picked up at the Super Market. Found an interesting recipe on the Food Network site and modified it for the BGE. It came out very nice and is something I can really recommend for the forum. Sorry I did not take pictures, but we did not think it was going to be exceptional.
Here is the cooking procedure and you will find the Mojo recipe at the link below.
Coat the Mahi Mahi with EVOO, Kosher Salt and fresh cracked black pepper. Set the Egg up for direct cooking, I used a Woo2 and raised the grid to the gasket line but depending on your tastes, it could be moved closer to the fire. The dome temperature was 350 degrees and cooking time was 45 minutes or so to get the fish to 140-145 degrees.
Just add the Mojo sauce and eat. A really refreshing change from the norm and the Cilantro furnishes a great contrast in tastes.[p]Mike

[ul][li]Mojo Sauce Recipe[/ul]

Michael B · December 2007

EagerEgger,[p]Thank you!
I've been looking for a new tuna or mahi recipe.

Beanie-Bean · December 2007

That sounds like it was pretty good, Mike. I'll have to add that recipe to the list...I haven't cooked any seafood on the BGE, except for some salmon. I'm still experimenting with all the different cuts of meat.[p]-Mike[p]

Egged Mahi Mahi w/Mojo Sauce

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