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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Winterhawk1960 on May 27, 2009, 06:45:00 PM
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We just returned, last weekend from a charter fishing trip. We caught about 460 lbs. of dolfin and I am looking for some decent recipes, tha provide a variety of flavors for this fish. Our share was about 150 lbs. of fillets.
It's all vaccuum sealed and frozen, can some of you kind folks help me out here. I have looked online, but didn't find to large of a variety of ways to fix it.
Winterhawk1960
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I have grilled it with Lawrys seasoning salt and it was gooooood. Also try it grilled with Lemon Pepper and Lime juice. You can also grill it with Teriyaki Sauce. Its all good. LOL
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Mahi is good any way it's fixed except raw. For being such a tasty fish cooked it is nasty raw.
Grilling any way with almost any seasoning is good, My favorite is blackened. Some folks around these parts prefer it lightly floured and pan fried, but not deep fried.
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I wonder if it would taste good grilled on a plank? We do this with salmon sometimes, use an alder wood plank, 6" wide by about 15" long and about a half inch thick, and soak the plank in water(I toss mine in a bucket the night before, and put a rock on the plank to sink it). Put the plank on the grill and the fish on the plank and set the heat on high to get the bottom of the plank to char and smoke, then turn it down a bit. This cooks the fish slow and the smoke seasons it, and it stays moist with the steam from the wood. If you want it brown, just slide it off the plank onto the grill for a short time to finish it off.
I bet hickory or any fruit wood will work well too.
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Wrap it up in some tin foil with gobs of mayo, pepper, sweet onions, and soy sauce. cook it in the oven or throw it on the BBQ. Or saute it in some garlic butter then make a light rum butter sauce to drip over it while it's cooking. The rum butter is pretty much just that... rum and butter stirred up in a pan. or mix up some macadamia nuts with some panko flakes dip in egg and milk then coat with the mix and fry til golden brown.
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Any fish fillet is good this way. Cooked tuna like this last night: a mixture of parsley, garlic salt, pepper, 1:1:1 that you actually press into the flesh of the fish with your hands. Seared in a cast iron skillet over high heat with a tbs of olive oil to keep the filet from sticking for 2 minutes each side (3 if a fatter filet). Add 1/2 cup of water and put it in the oven at 375 for 6 minutes. The moisture from the water absorbs into the fish and it is really good!Not fancy but an option if you get tired of grilling all that beautiful fish...am jealous!
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I've heard that Mahi-mahi means "stong-stong" in Hawaian/polynesian? It is a stronger tasting fish. I, too, have used teriyaki marinade. Also have used dry fish rubs. Also try liquid Jamican Jerk marinate if you like spicy. I do all these on the grill.
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Mahi-Mahi is not a strong tasting fish but it is very firm which makes it an excellent choice for grilling.
Here's a way I make it that is really awsome.
Light your charcoal grill and toss on a couple smallish pieces of firewood like oak or locust too.
Rinse fish pieces thoroughly in cold water and then squeeze to remove excess water and pat dry with paper towels. (wet fish don't cook very good for some reason)
In a small to medium pan melt 1/2 stick of real butter along with about two tablespoons of olive oil and one or two cloves of garlic. Heat slowly so the garlic just warms up and browns gently. Once browned, smash it up real good in the pan and remove from heat. (If you leave it on after being smashed, it'll burn the garlic)
Add about two heaping spoons of peach jelly and the juice from one lime. Home made jelly is best of course. Stir it together and start it back on some low heat. Chop up about a tablespoon of fresh cilantro and stir that in too.
This will be both a baste and a sauce for after the fish is done.
Brush a little olive oil on the fish and sprinkle with a some seasoning like a good cajun spice but go lightly as the baste will be the main seasoning. Even just some light salt and the baste is good.
When your coals are ready add a couple chunks of smoking wood like hickory, peach, apple etc and put the fish directly on the grill over direct heat. Cook a couple minutes before flipping. When you flip it, baste the cooked side with the sauce and close the lid a few minutes then recheck. Flip twice more with not much time on any side and baste each time with the sauce. It only takes about ten minutes total to cook. Less if thin or the fire is really hot. Just eyeball it and when it looks done, it probably is.
Serve with some seasoned wild rice or similar and a glass of white wine and MMMMMmmmmmmmmmm-MMM! Your wife or girlfriend will think you're a master chef.
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MAhi-Mahi in a Pistachio Crust with Tarragon Cream Sauce
Finely chop Pistacios
Dredge filets in flour, then egg, then pistachios and set aside in a single layer on a plate
Mince some shallot and add to 2 Tbs. butter in a pan. After a few minutes add some white wine and reduce. Add 1 cup heavy cream, simmer for 5 minutes. Swirl in a few Tbs of butter, season with salt and pepper, and add 2 Tbs. fresh chopped tarragon and a squirt of fresh lemon.
Heat vegetable oil in a frying pan until hot, not smoking just hot. Add filets in a single layer, without crowding. Cook each side until golden, about 2 minutes, drain on a paper towel lined plate until all are cooked.
Serve with rice pilaf and a sauted veggie medley, with some sauce poured over each filet.