Grilling Mahi

[NeilH]

Anybody have a good Mahi recipe on the kettle? They have them on sale here and was hoping to give them a try maybe Sunday. Thanks.

[checkrd past]

The best way we had mahi mahi whlie fishing in loreto baja was to use your favorite bqq sause on the grill. Sounds weird but after 3 weeks of every which way that was our go too cook. Try it on a small piece

[aawa]

Mahi is a great fish to grill. I like to think of mahi as the pork of fish. You can do any flavor profile with it, and it will go great with it. It stands up to big bold flavors and more delicate flavor profiles.

I personally like to do a technique called bronzing. You mix 3 parts blacken seasoning with 1 part dark brown sugar. Lightly coat the mahi and grill over direct flames (or even better put into a cast iron skillet with some butter or olive oil) You get the salty, savory, sweet, heat combination that will make your whole body happy.

Other good ways is just simple salt, pepper, squeeze of lemon and onto the grill. Or blackened mahi filets are great also.

[PappaOscar]

Marinade in zesty Italian dressing. Lay down some foil on grate so it doesnt stick.

[Grimm5577]

i've cooked them on a cedar plank on the grill. pretty good with jsut a little salt, pepper, squirt of citrus (your choice) and a dash of fresh dill.

[tpope]

Fish Tacos!

[NeilH]

Thanks for the recipes folks. Hope to try this Sunday

[deepsouth]

Fish Tacos!


i love mahi for fish tacos too. i use a blackening seasoning recipe i got off food network...

Blackening Seasoning:
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper


with a homemade spicy sauce consisting of mayo and sriracha and chili garlic sauce.

for the "cool" sauce, i use another one i found online....

http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/

Ingredients


1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you're not a fan of sour cream)
1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won't miss that particular flavor contribution)
1 lime, cut in half
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle chili powder
1/2 teaspoon capers, minced
1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
1 tablespoon fresh cilantro, chopped


Instructions


In a small bowl, whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

[Smoking Bruin]

Just book marked this. Great recipes!