A fabulous firm-fleshed fish found in the Caribbean in the winter months. This is a very simple method of preparation but requires some attention so that it doesn't overcook.
Excellent fish for any occasion.
Directions
Rinse the fish, and either remove or leave the skin in place based on preference. It's easy to remove the skin later on because it will stick to the grill if the fish is cooked skin side down as the last step.
In a one gallon ziploc bag, mix the brine and add the fish. Squeeze out any remaining air and seal the bag tightly. Place the ziploc bag in a bowl and let sit at least 1 hour, and preferably overnight, in the fridge.
- 2 tablespoon sugar
- 2 tablespoon kosher salt
- 2 cups cold water
Heat the grill to medium heat and then clean and lightly oil the grate.
Mix the flour, turmeric and other spices to form the coating.
- 1 cup flour
- 1 teaspoon seasoned salt
- 1-1/2 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
Remove the fish from the brine, shaking off excess liquid, and then dredge both sides of the fish in the flour-turmeric mixture.
If the skin is still on the fish and you want to keep the skin on, grill the fish skin side down first for about five minutes. Then carefully turn the fish, and grill to completion.
To cook the fish so that the skin can be easily removed, then cook the fish flesh side down first for five minutes. Then carefully turn the fish and grill to completion. Carefully separate the fish from the skin when removing it from the grill.
Use a thermometer and remove from the grill when the thickest portion of the fish reaches 140-145 F. For best results don't overcook OR undercook!
Kids!
Well, they could catch it and clean it?! Or settle for mixing the brine and the coating.
Notes...
Mahi Mahi is a fish that isn't very good if either under-cooked or over-cooked. When cooked just right, to about 145 F internally, it is moist and tastes incredible. Use your thermometer to insure success!