Mahi Delight


 
B

Bill Schultz

TVWBB Hall of Fame
My local Monger had Mahi that came in this am. Grabbed a nice piece for me and the CEO. They also carry a local Artisan Bread Makers products and picked up a bread they call Duck Fat Ciabatta. Phenomenal.
Having Broccoli Rabe tonight with it and the CEO made Eggplant Parm yesterday so having that too.

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Mahi seasoned simply with dried Dill, Kosher and fresh ground, coated with EVOO first

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Broccoli Rabe blanched in boiling water first for about five minutes

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Tonight refreshment and some garlic getting ready in some EVOO on the OTG. Rabe in next

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Mahi on the plank next and then the bread getting warmed up

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On the table

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Your plate, enjoy

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Looks great, how long did you cook? I think I had slightly over did my last Mahi cook, I didn't use plank just straight on the grill, do you soak the cedar first? And can you re-use the cedar?
Sorry for all the questions :)
 
Very nice pictures and plate as always Bill. A good sauvignon blanc that's light and crisp is a great paring with fish and New Zealand has some great white wines. I'll have to see if I can find that one and give it a try.
 
Rich Dahl said:
Very nice pictures and plate as always Bill. A good sauvignon blanc that's light and crisp is a great paring with fish and New Zealand has some great white wines. I'll have to see if I can find that one and give it a try.
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You'll like this one Rich, has a hint of citrus to it also that works excellent with a lot of foods
 
GGross said:
Looks great, how long did you cook? I think I had slightly over did my last Mahi cook, I didn't use plank just straight on the grill, do you soak the cedar first? And can you re-use the cedar?
Sorry for all the questions :)
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I did not cook to time but to IT of 145 and appearance that looks right to me. I prefer fish done on the cedar plank indirect. I do re-use the planks many times. I soak them well ahead of time and do not put them on top of the coals as some do as I have tried that and do not like the flavor it imparts. When done just to the side of the heat you are imitating how it was started many generations ago by native Americans and our fore fathers. Planked Salmon and other fish right up against a wood fire. It imparts a delicate scent/flavor that is wonderful and retains a lot of moisture in the fish
 
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