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Mahi mahi- Please Help! - Page 2

post #21 of 23
Originally Posted by guinjames View Post

Mahi-mahi? Last I heard Oregon isn't Hawaii.



Originally Posted by guinjames View Post

Mahi-mahi is a Hawaiian word. It is called dolphin fish on the continent. Dorado in Mexico and South America.


Was this really necessary?  It's marketed all over the continent as Mahi-Mahi and you'd be hard pressed to go into a restaurant or grocer to see it actually marketed as anything other.  Even there in Stephenville @ Agave their menu says Mahi Mahi.  Pretty sure Texas isn't Hawaii either.


@ OP - For Mahi, i like lighter stuff like peach, apple, or cherry.  I do agree about the hotter/faster for fish as well as the no-brining.  Now if it's a larger/thicker/older fish...alder seems to mesh well with fish oils taste-wise.  I usually season with something similar to Paul Prudhomme Seafood Magic.

post #22 of 23

I actually like Mesquite for grilling mahi, never done them in a smoker though. Please let us know how it turns out.

post #23 of 23

As many of the others have said, don't use mesquite it's too heavy. My first choice is Alder then apple wood. The banana leaves are fine, however smoking tends to dry this type of fish out so keep an eye on it.

My preference is to grill it with this marinade:

Mahi Filet 2 ozs EVO 2 ozs Bacardi Rum Juice of two limes 1 teaspoon chili powder 1 teaspoon brown sugar 1 teaspoon ground mustard 1 teaspoon ground cumin 1 teaspoon ground pasilla pepper 1 teaspoon sea salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon salt 1 teaspoon ground black pepper.  leave in marinade for an hour


grill on the first side for about 3 minutes then flip for another minute then check for doneness. If you want an island theme chop up some pineapple that's been grilled along with a green pepper, jalapeno pepper, garlic, red onion, scallion, ginger and garlic. If it's too dry add a little evo and champagne vinegar


My preference for smoked fish would be one that has a higher oil content like kingfish, mackerel or amberjack in the meat.

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