Traeger Smoked Mahi Mahi Food

EASY GRILLED MAHI MAHI

Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories Seafood Fish Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

SMOKED MAHI MAHI

Smoked mahi mahi image

I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me. What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong. I would recommend this as an appetizer course, and think mixed with cream...

Provided by Jane Whittaker

Categories Fish

Time 7h10m

Number Of Ingredients 7

Ingredients

2 lb fish, we used mahi mahi, but any firm fish would be good.
2 qt water
10 Tbsp salt, i used slightly less than directions
1/4 c lemon juice
4 squirts hot sauce
1 tsp ground black pepper
2 tsp dill weed

Steps:

1. Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
2. Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
3. Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
4. Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
5. If fish has skin, place skin side down.
6. Start smoker at 150°. After the first 2 hours increase heat to 200° You will want to cook 3 hrs 30 minutes per pound
7. Internal temp should be at least 165° when done, I just tested to see if it was flakey.

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 30

Ingredients

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Steps:

For pico de gallo:
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
For crema:
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
For tacos:
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

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