Fresh caught Mahi Mahi is a grilled delight. The pressure was on as these were Daddy / Daughter caught fish and we were feeding a 10 people. No pressure since I had the privilege of grilling on a Big Green Egg. I had no trouble keeping the Egg temp under control- just below 400F or less. Its important to keep the filets moist as they cook. GrillGrates kept the Mahi Mahi steamy moist and seared it beautifully.
Ingredients:
Thick Mahi Filets skin on or off- makes no difference
Denny Mikes Fintastic Seasoning
Olive Oil
Preparation:
Dry the Mahi Filets, then lightly coat with olive oil. Use olive oil sparingly.
Sprinkle Fintastic over both sides of the filet and
Let stand 30 mintues
Grilling Instructions:
Bring Big Green Egg up to 400F and hold that temp very nicely.
Preheat GrillGrates to temperature
Lightly oil the raised rails with canola oil or grilling spray
Place Filets - MEAT SIDE DOWN on the GrillGrates (skin or skinned side up)
Allow to cook for 5 minutes.
Using the GrateTool LIFT AND TWIST FILETS to create cross hatch sear marks
Allow to cook for 5 more minutes- time to turn
Using the GrateTool lift and turn filets keeping them in one piece.
Presentation side up- cook to finish- likely 10 more minutes for thick filets.
Total Grilling Time 20 minutes on medium heat.
