Mahi Mahi is becoming increasingly popular as a trophy fish, sought after and caught all over by sport fishermen. This particular fish is frequently found in the warmer waters of the Gulf Coast, Hawaii and along the South American cost lines. With it rising popularity, it can often be found served in many restaurants or many grocery stores in the fresh seafood cases. mahi mahi fishing near me has some nice tips on this.
Often called “Dolphin Fish” (although not related to the mammalian dolphin in any way), Mahi Mahi produces thick, dense pinkish white fillets that are well suited to cooking on a charcoal or gas grill when filleted properly. Serve with roasted potatoes, grilled corn on cob and spears of asparagus, it’s a meal that you or your guests won’t forget long!
There are plenty of ways to cook Mahi Mahi and we’ll be thinking about a few here. Some of the methods covered include:
Let’s begin with Direct Vs. Indirect heat first.
In a direct heat system, the food item to be cooked is placed directly on a gas grill above the hot coals or lit burner. This method produces a searing heat which often blacks the outside of the meat and although it is very good for a steak, Mahi Mahi isn’t really the preferred method.
When using an indirect heat system, the grill (charcoal or gas) is preheated and one side of the grill is turned off by the coals banked to one side for charcoal grills or with gas grills. The item being cooked, in this case fish, is put opposite the hot burner or coals on the side of the grill, thus allowing a smoother, more even cooking. With either of these methods, it is important to ensure that your grill grates are clean of any previous food or carbon build up, and that they are well covered with olive oil or specially formulated grill cooking spray to prevent the fish from sticking.
System Cedar Plank
It is one of our favorite cooking methods for most dense fish fillets, such as salmon, red drum or mahi mahi. Many grocery stores or even big retail outlets such as WalMart and Home Depot will find cedar grill planks. These thin raw planks of cedar give an exceptional Smokey sweet taste to any fish cooked on them. Only make sure to soak the planks in water for a minimum of 4 hours before use. Place the board on a preheated grill when you’re ready to grill your fish (mean to medium high heat is best) and place your prepared fish fillet directly on the plate. There’s normally no need to turn the fish around but if needed, you can. With this method of cooking a basic fillet seasoning with a spice mix such as Old Bay and a small squeeze of lemon juice is all that’s needed to prepare the grilling fish.
Packet Foil Process
The Mahi Mahi is seasoned in this process and wrapped in aluminum foil then put over indirect or moderate direct heat. Quite often, before sealing the foil box, the fish gets served with lemon slices, sliced tomatoes , onions and chopped olives. This approach helps to keep the juices in, and delivers a delicious meal!
If you’ve enjoyed this article and want to learn more about Mahi cooking or any other kind of fish, please visit our site for some great free fish and seafood recipes.