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| | | Supreme Being
Group: Forum Members
Last Login: 6/3/2009 1:09 PM
Posts: 143, Visits: 297 |
| Looking for some recipes and I know you folks can help. Thanks
Tight Lines,Brian  |
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| | | Supreme Being
Group: Forum Members
Last Login: 10/12/2011 9:26 PM
Posts: 763, Visits: 1,468 |
| I did some blackened once. I know it's not the proper way to do Mahi, but we really enjoyed it.
 Is it time yet?? Dave |
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| | | Supreme Being
Group: Forum Members
Last Login: 8/4/2011 9:09 PM
Posts: 1,447, Visits: 5,429 |
| when i think mahi i think tropical flavors...lime, cilantro, mango, passion fruit, ect.... so with that in mind i went looking for recipes on foodtv.com and there are many along that line... rachel ray has many on there and here is a link to one that sounded good all around...
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18880,00.html
i can search around some more if you would like...
Vegetarian: Old Indian word for bad fisherman.
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| | | Supreme Being
Group: Forum Members
Last Login: 6/3/2009 1:09 PM
Posts: 143, Visits: 297 |
| | Dave, my brother likes to blacken his mahi. I will try to get him to cook when he comes. I like it as well. Vlap, Thanks for the heads up. That recipe sounds pretty good. I thank you for your help.
Tight Lines, Brian |
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| | | Junior Member
Group: Forum Members
Last Login: 6/17/2006 3:25 AM
Posts: 13, Visits: 18 |
| Picked this up off a package of a fillet of Dolphin about 4 years ago...SUPERB! Had to go out and buy the mint, but it was worth it...
CARIBBEAN MAHI-MAHI
2-4 lbs Mahi
1/3 cup lime Juice
3 tbs soy sauce
1 tbs olive oil
1/4 tsp ground red pepper
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp dried mint
Combine all ingredients (everything but fish) in jar, cover, shake to mix.
Place fish in glass container, pour marinade over fish (I like to brush), cover and refrigerate 1 hour (I like 3 hours).
Grill fish on rack 10 inches from coals 5-10 minutes or until meat flakes with fork.
I use a fish rack...I do not turn it over...and the cooking time and closeness of the fish to the coals all depend on the heat of the coals. I like to brush on extra marinade as I go...I'll sometimes make two batches to do this...as I said earlier...SUPERB!!!
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| | | Supreme Being
Group: Forum Members
Last Login: 6/3/2009 1:09 PM
Posts: 143, Visits: 297 |
| Thanks Boca. That sounds pretty good. I will have to try that soon.
Tight Lines,Brian |
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| | | Forum Newbie
Group: Forum Members
Last Login: 8/11/2006 2:09 AM
Posts: 8, Visits: 8 |
| | The only two ways I make Mahi is either blackn'd or pan seared and finsihed in the oven.......... For blacken'd, go to www.foodtv.com and pick up some spice receipes or get some Canjun spice premix........get a large seasoned cast iron pan and place it on an outdoor burner.......crank it up till white hot...toss a stick of butter on the cast iron grill and it will sometimes ignite....roll your mahi in the spice mix on both sides and lay in the butter that is now burning......depending on the thickness it will take anywhere from 4-5 min...max...for 1 inch filets, your look'n at about 3 min one side, one to two on the other....don't flip but only once... For pan seared, coat with flour, cornmeal and bread crumbs 1/3 each and pan sear in a non stick pan on both sides for about 1 min max...use peanut oil...flip, then place in a pre-heat oven at 450 degrees....yes 450 degrees....it will only take about 6-8 min for a 1- 1 1/2 inch filet....before you stick in oven drizzel olive oil over the filets and place thin wedges of lemon on the filets...about 1/8 inch thick..... Serve with sauvignon blanc or pinot griigio wine....... dc
So. Fla. |
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| | | Supreme Being
Group: Forum Members
Last Login: 1/11/2010 7:21 PM
Posts: 109, Visits: 121 |
| | The BEST is caribeen jerk dolphin. Or dolphin on the grill with a little italian dressing brushed on. Or......... I Loves me some dolphin. Seriously, I grill all my fish on a fine mesh screen and usually blacken some, caribeen jerk some, or whatever else I want to try. I also do NOT, EVER marinate, it takes away all the flavor. Eat on my grill once and you'll understand. My old man started selling these da**ed expensive things about 5 years ago and I could never understand why someone would pay $700 for these things, until I ate off one. It uses wooden pellets instead of gas or black stones*. Amazing on everything. My Ma even uses it to bake her cakes!!!
Bad day fishing beats a good day at work |
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| | | Supreme Being
Group: Forum Members
Last Login: 1/11/2010 7:21 PM
Posts: 109, Visits: 121 |
| The grill WILL be at WCWII
Bad day fishing beats a good day at work |
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