Melt some butter, apply a light coating to the fillet on all sides. Sprinkle on blackening seasoning, old bay, mccormkicks, whatever, salt pepper if you like. Heat the pan as stated outdoors over a propane burner HOT HOT (but I don’t put the burner on high). I use an 8" pan and only blacken 1 - 2 smallish pieces at a time. If you pan is the right heat it will smoke like crazy. Have the spatula ready and slide it under the fillet every 10 - 20 seconds to make sure it does not stick. Depending on thickness I leave it 1 - 2 minutes on each side. YFT probably only 30 seconds per side. Mix up some soy and wasabi on the side, plate a bed of rice and you are all set.
my favorite way to fry dolphin is 1/2 frenches mustard, 1/2 franks hot sauce. mix and marinate for hour. pull out of marinade, dredge in dry breader, fry.
Drizzle a little lime juice, coat with olive oil, season with Cavender’s All Purpose Greek Seasoning. Grill being careful not to over cook. Delicious! You can find Cavender’s in any grocery store.
Lay fish on a soaked oak plank, cover w/ a couple strips of bacon, and put plank over medium grill w/lid closed until the bacon starts to curl and crisp just slightly (it won’t ever get super crispy unless you way overcook the fish). Edges of plank smolder and give it a nice smoky flavor, bacon keeps the fish moist. Don’t really even need any other seasoning, but pretty much anything works if you want to give it a little extra kick.
oak grilling planks can be hard to find, got mine online.
my favorite way to fry dolphin is 1/2 frenches mustard, 1/2 franks hot sauce. mix and marinate for hour. pull out of marinade, dredge in dry breader, fry.
This works well on cubed venison steak also. cut into bite size pieces, soak, dredge, fry. MMMMMMMMMMMMMMMMMMMM
i make my own blackening rub that works great with nearly anything (chili powder, paprika, onion powder, garlic salt, black and white pepper, cayenne pepper, sage, oregano, basil, thyme) that otta work for ya. i also recently found out that its great raw and rolled into sushi.
chop vidalia onion, crush garlic, Juice of 2 lemons, 1 cup mayo, Marinade overnight, grill hot and fast, Serve on bun with slab of tomato and lettuce cold beer on the side. mmmmmmmmmm
chop vialia onion, crush garlic, juice 2 lemons, 1 cup mayo, marinade couple hours, grill hot and fast, Serve on bun with slab of tomato and lettuce, cold beer on side. mmmmmmmmm
I’ve seen it done usually with alcohol involved and never seen anyone get sick. That’s not for me.
Mine have still been quivering and put in a bag with some lemon juice, lime juice, cilantro(sp?) and salt for 20 min or so. Also straight from the fillet knife to my mouth with a sprinkling of soy sauce.
Sometimes we’ll boil a decent sized fillet for a couple of minutes, break it down into chunks, and serve with drawn butter or on top of salad. Good stuff, man…
“I’m not a hundred percent in love with your tone right now…”
ONN i always heard to NEVER eat raw dolphin. Anyone else heard this?
“Good things come to those who bait”
Were the problem comes in is letting the outside skin, slim, scales, come in contact with the fresh meat. All in preparation.
ive made mahi sushi twice now and so far so good. i cleaned mine myself and made sure everything was nice and clean, skinned and rinsed the fillets really well then put em in the freezer a short while to make it eaier to cut, then rolled in rice and seaweed…no problems with anything so far.
Grilled a couple of mahi fillets on the charcoal grill last night. Chunked it up, added some fresh lime juice and put in on top of a salad of red leaf lettuce, fresh mango and avocado. EVOO and lemon juice dressing. Healthy and tasty as all get-out.
If you’re lucky enough to be fishing, you’re lucky enough.