Mahi-mahi is a saltwater fish averaging 15 to 30 pounds; its name translates as "very strong" in Hawaiian. Mahi-mahi’s meat is thicker and more substantial than many other fish and has a mild salty flavor. Grilling mahi-mahi on a wood plank infuses it with a rich, smoky flavor. Cedar or other types of wood are available from grocers and butchers for plank grilling. You will need approximately 25 minutes to grill mahi-mahi with planks. However, allow for two hours of soak time prior to grilling.
Place the wood plank into a large bowl and set the paperweight in the center. Pour cool water over the top of the board, submerging it, and leave it to soak for two hours.
Preheat a grill to medium low and place the plank over the flames. Arrange the mahi-mahi fillets on the plank and drizzle the lemon juice and olive oil or melted butter over the top.
Apply a sprinkling of your favorite mahi-mahi seasoning, or distribute the garlic powder, salt and pepper evenly over the fillets.
Leave the mahi-mahi to cook for 10 minutes. Flip the fillets and allow them to cook for an additional 10 minutes or until they flake easily with a fork. Serve the mahi-mahi while hot.
- "The Plank Grilling Cookbook"; Dina Guillen, et al.; 2006
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
- "Fish: The Complete Guide to Buying and Cooking"; Mark Bittman; 1999
- Refrigerate leftover mahi-mahi immediately. Consume leftovers within two days.
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