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Old September 17th, 2013, 07:34 PM   #1
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Default mahi mahi on the grill...

Any tips or good recipes, wife likes it when we go out so i figured id try to cook it at home .
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Old September 17th, 2013, 07:38 PM   #2
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What is it?
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Old September 17th, 2013, 07:42 PM   #3
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A fish
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Old September 17th, 2013, 07:43 PM   #4
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Old September 17th, 2013, 07:45 PM   #5
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Keep it simple! Brush with olive oil, dash of sea salt, pepper right when it's done. Don't overcook it.
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Old September 17th, 2013, 07:45 PM   #6
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A fish
You need to get out more Greg
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Old September 17th, 2013, 07:47 PM   #7
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Keep it simple! Brush with olive oil, dash of sea salt, pepper right when it's done. Don't overcook it.
High temp or low? How long or "till it flakes"
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Old September 17th, 2013, 08:00 PM   #8
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I like it with a macadamia nut crust and Mango salsa on the side.
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Old September 17th, 2013, 08:08 PM   #9
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Wrap fish in foil after putting a bit of olive oil so it won't stick. Good fish doesn't really need any spices. That said, I like to put some lemon slices on top. Close the foil and cook on low heat or indirect heat (put fish in middle and light up side burners).
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Old September 17th, 2013, 08:10 PM   #10
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double post... wow a half hour later...
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Old September 17th, 2013, 08:10 PM   #11
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High temp or low? How long or "till it flakes"
I grill fish until flaky at least medium, medium high. I use charcoal though so it's kind of hard to tell. Probably not even 10 minutes? Depends how thick it is. If it's really thick you might want to tent it with foil, and I would probably do more medium to not char the bottom while the top cooks.
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Old September 17th, 2013, 08:21 PM   #12
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Another fish tip, just for shits. Probably doesn't apply to the mahi mahi.

But, if you are grilling an oily fish like lake trout, or even salmon, fillet the fish and then lay it on a piece of brown paper grocery bag. Trim the paper around the outline of the fillet, then throw the whole thing on the grill. The paper will suck up the oil but won't catch on fire. (Doing this on foil would just allow the oil and grease to pool around the meat.) Once it's done, the skin will stick to the paper and the meat will pull away. Money. I probably wouldn't eat lakers if I didn't know this method.
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Old September 17th, 2013, 08:22 PM   #13
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Its fairly thick like a steak....do i flip it or no?
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Old September 17th, 2013, 08:23 PM   #14
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mahi + montreal steak seasoning
Mahi + Lemon Pepper and Tony's Creole
Mahi + Sea Salt and pepper
Mahi + Basil, Oregano, Parsely, black pepper
Mahi + Lawry's Seasoned salt

I prefer to get thicker cuts of Mahi, Grill on Medium 5-10 minutes per side.
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Old September 17th, 2013, 08:27 PM   #15
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Man, I dunno. I normally wouldn't flip fish on the grill but Googling some recipes says that lots of people do. If you make sure you've got a good layer of olive oil on the top it probably won't stick if you do flip it.

Otherwise like I said tenting it can help bake the top portions while the bottom cooks up.

Can you try a test piece?
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Old September 17th, 2013, 08:29 PM   #16
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Man, I dunno. I normally wouldn't flip fish on the grill but Googling some recipes says that lots of people do. If you make sure you've got a good layer of olive oil on the top it probably won't stick if you do flip it.

Otherwise like I said tenting it can help bake the top portions while the bottom cooks up.

Can you try a test piece?
I always flip my mahi on the grill, never had a problem with it sticking or falling apart.
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Old September 17th, 2013, 08:29 PM   #17
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mahi + montreal steak seasoning
Mahi + Lemon Pepper and Tony's Creole
Mahi + Sea Salt and pepper
Mahi + Basil, Oregano, Parsely, black pepper
Mahi + Lawry's Seasoned salt

I prefer to get thicker cuts of Mahi, Grill on Medium 5-10 minutes per side.
Well there you have it.
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Old September 17th, 2013, 08:31 PM   #18
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I am going to try to flip...its tomorrow dinner, ill post up how it goes...i like some of kickstands ideas
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Old September 17th, 2013, 08:54 PM   #19
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When we do mahi mahi, I usually go simple flavor: fresh lemon juice, minced garlic, butter, salt, pepper, dash of sugar, dash of cayenne pepper.

I will melt the butter to where its hot, and put the crushed garlic and pepper in there to let the flavors soak into the garlic, since they are fat soluble.

Heat the grill as hot as you can, and place a sheet of foil over the grates to super-heat the grates. soak a paper towel in vegetable oil and rub that on the hot grates several times (It can ignite, be careful. I get the grates hot enough the oil can ignite right on the grates). About 3-4 minutes a side, flipped once, and its good to go after a few minute rest.
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Old September 17th, 2013, 09:01 PM   #20
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When we do mahi mahi, I usually go simple flavor: fresh lemon juice, minced garlic, butter, salt, pepper, dash of sugar, dash of cayenne pepper.

I will melt the butter to where its hot, and put the crushed garlic and pepper in there to let the flavors soak into the garlic, since they are fat soluble.

Heat the grill as hot as you can, and place a sheet of foil over the grates to super-heat the grates. soak a paper towel in vegetable oil and rub that on the hot grates several times (It can ignite, be careful. I get the grates hot enough the oil can ignite right on the grates). About 3-4 minutes a side, flipped once, and its good to go after a few minute rest.
Brush on sauce while cooking?
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