Grilling Tips – What to Know Before Grilling Mahi Mahi
Mahi Mahi is becoming popular as a trophy fish and sought after and by fishers all over the world. This fish is found in the warmer waters near the Gulf Coast, Hawaii, and along the coastlines of South America. With its increase in popularity, it is found served in many restaurants or the seafood section of your local grocery stores.
Sometimes called the “Dolphin Fish” (not related to the dolphin), Mahi Mahi, when filleted properly, produces thick, dense pinkish-white fillets that are are best when cooking on a charcoal or gas grill. Serve it up with some roasted potatoes, corn on the cob, and some asparagus spears. It’s a meal you or your guests will never forget!
How to Grill Mahi Mahi
There are lots of ways to grill Mahi Mahi. I’ll discuss a few here. These methods include, but not limited to:
- Direct heat
- Indirect heat
- Cedar Planks
- Foil Packets
Let’s start with Direct heat Vs. Indirect heat.
In a direct heat method, the food getting cooked while placed directly over the hot coals or lit burner on a gas grill. This gives a searing heat that will blacken the outside of the meat. Although it is perfect for a steak, it’s not the favorite way to grill Mahi Mahi.
Using the indirect heat method, the grill (charcoal or gas) is preheated, and the coals banked to one side for charcoal grills. With gas grills, turn off one side of the grill.
The meat getting cooked, in this case, Mahi Mahi, is placed on the side of the grill. We are keeping the opposite of the hot burner or coals, thus allowing for a slower, more even cooking.
With either of these methods, it is essential to make sure that your grill grates are clean of any previous food or carbon build-up and that they are well coated in olive oil or specially formulated cooking spray for the grill to prevent the fish from sticking.
Cedar Plank Method
The cedar plank method is my favorite method for cooking most fish fillets like Salmon, Red Drum, or Mahi Mahi. Where can you find them? Cedar grill planks can be found in most grocery stores or even in major retail chains like Walmart and Lowes. You can find a ten pack of cedar grilling planks Amazon for WAY cheaper than you are thinking right now. These thin raw cedar planks add a tremendous smokey flavor to the meat that you cook on it. It would help if you soaked the cedar planks first. Soak in regular water least 4 hours before putting it on the grill.
When ready to grill your fish, place the plank on a preheated grill (medium to medium-high heat is best). Then lay your prepared fish fillet directly on the plank. Usually, there is no need to turn the fish, but you can if you want. With this method of cooking, a simple seasoning of the fillets is recommended. I like a spice mix like Old Bay and a small squeeze of lemon juice is all that is needed to prepare the fish for grilling.
Prepare your mouth for grilling greatness! Checkout the video by Weber below to see it in action.
Foil Packet Method
In this method, the Mahi Mahi, or other fish, is seasoned to your liking and wrapped in aluminum foil. Then placed over indirect or moderate direct heat. The too high temperature will dry out the meat.
Quite often, the fish is topped with lemon slices, diced tomatoes, onions, and chopped olives. You can toss these in before sealing the foil packet. This method helps to hold the juices in and produces a delicious meal!
BONUS: Cleanup is EASY!
Checkout this video on YouTube about how to grill with foil and foil packets.
Dry fish is so… blah. Check out these recipes for a great grilling party: Grilled Fish Recipe | How to make Grill Fish At Home
Happy Grilling!
