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.
Thick Mahi Filets skin on or off- makes no difference
Denny Mikes Fintastic Seasoning
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
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.