what are they? Baked, fried, broiled grilled. Let me hear em’
quote:
Originally posted by edisto-fisherOn the grill. Make a roumulade (sp?) of jalepino, mayo, a little lemon juice, and a bit of red pepper and salt.
Paint this sauce lightly on as the fish is cooking.
Save some chilled to put on top at the end. (Just a little)
Yummy and easy
EF - I tried this one last night and it gets two very enthusiastic thumbs up from my wife and I. Thanks!
Pillage and plunder with a 9wt and a fist full of clousers.
quote:
Originally posted by edisto-fisherOn the grill. Make a roumulade (sp?) of jalepino, mayo, a little lemon juice, and a bit of red pepper and salt.
Paint this sauce lightly on as the fish is cooking.
Save some chilled to put on top at the end. (Just a little)
Yummy and easy
just regular pickled jalepenos from a jar? chop them up a bit? sounds pretty good.
i usually make a marinade of lemon, butter, black pepper, and lots of cilantro. let it soak for an hour or so then baste it while it’s on the grill. pretty good stuff.
Here are two very simple:
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Not sure where I got this, (probably from someone here) but get Duke’s Mayo, it has to be Dukes, and lather the filets. Just put the filets in a bowl and use your hands. If you left the skin on then of course just the top. Lay them out so you can sprinkle some cajun type of seasoning (even Old Bay works), and some basil for happiness. Make a alum pan for the filets and or skin straight on grill. In the pan, turn only once then last couple of minutes put straight on grill to lay some marks and firm up just enough for preference.
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Kraft’s Zesty Italian. Put on grill. Done.
Last night I took some fila’s and made Dolphin Salad. Was going to use Wahoo but realized I already ate it all 
Boiled the Dolphin fila’s in a bit of Old Bay(I know sounds strange). Placed them in a bowl, added chopped celery, chopped onion, and mayo. It was excellent.
i’m just a big fan of fresh dill and lemon on the grill or in a saute pan. simple and tasty
Mahi tacos on the food network site are killer
19’ Key West CC 140 Johnson
16’ War Eagle 40 Yami
12’ Alumacraft 1954 Johnson 5.5
“The charm of fishing is that, it is the pursuit of what is elusive, but attainable; a perpetual series of occasions for hope.”
Day prior to grilling:
Add 4 mahi filets about 1" to 1.5" thick to 1 quart ziploc.
Add 1 cup zesty italian or something “like it.”
Add 1 TSP of lemon juice.
Marinate in frig in bowl w/ ice over ziploc.
Day of grilling:
Get gas grill very hot, over 500 degrees,
charcoal: just over a 1 mississippi count!
Take out the filets and put on grill.
Play 1 4 minute country/rock tune on MP3 player.
Add sprinkle of salt/pepper,
Turn filet,
Add a bit of the dressing from ziploc ,
Add sprinkle of salt/pepper,
cover loosely with foil.
Play 1 3 minute country/rock tune on MP3 player.
Beer should be consumed during above procedure.
Remove foil, put foil on plate.
Remove filets, put on foil.
Wrap foil around filets.
Play 1 4 minute country/rock tune on MP3 player.
Remove filet and put on plate in front of hungry person.
Eat Well! Feel Well! Consume Beer Well!
- TwinVee 19’ Cat -
Are ya IN yet?
www.gamecock.com
Made this last night with some mahi caught earlier this week. Wife and I enjoyed it - thanks for the post EF!
quote:
Originally posted by edisto-fisherOn the grill. Make a roumulade (sp?) of jalepino, mayo, a little lemon juice, and a bit of red pepper and salt.
Paint this sauce lightly on as the fish is cooking.
Save some chilled to put on top at the end. (Just a little)
Yummy and easy
Pioneer
197 Sportfish
140 Johnson
Last week I grilled some with oil and Italian seasoning, and my wife battered and fried some. I have to say…whatever she did in that house and that skillet was awesome!
Key West 211cc
Tried the recipe on here. Marinaded all day in a zip lock back with A-1 garlic herb. Put skin side down when almost done added some parmazan cheese. Quick and tasty. Slightly over cooked, will pull off a little sooner next time. 3/4 drink of R&R instead of a Full one.
Cooked fillets the other night after a short marinade in OJ, minced garlic, red pepper, fresh chopped cilantro, and a touch of Old Bay.
used a barbecue basket to keep from sticking and brushed some of the marinade on while cooking…very tasty and goes well with saffron rice…the Zattarain’s Caribbean rice would be a good combo but can’t find it anymore!
Grilled mahi with mango salsa
I made this for my parents last week while they were in town and they enjoyed it.
mahi filets
lime juice
evoo
salt
pepper
Cook over high heat 2-3 min a side depending on thickness. Just before cooking sprinkle evoo, salt and pepper over filets. sprinkle filets with lime juice and rub it all in gently. ( do not let it sit more than 5 minutes with the lime juice or it will start to cook the meat)
salsa
RIPE mangos
chive
jalepeno
lime juice
orange juice
red bell pepper
ginger root
chop up the mangos, chive and peppers and combine in bowl. use an inch or two of fresh shaven ginger root to taste. de-seed the jalepenos, chop and add. add juice from a lime and a splash of OJ, both to taste. We found that this actually tasted better after sitting overnight in the fridge and was great with tostitos.
Make sure your mangos are ripe or the salsa will be hard and crunchy, if they aren’t ripe a night in the fridge with the lime and orange juice really helps.
This served over white rice was a great, simple, fresh and healthy meal that everyone enjoyed, even my 4 yr old niece!