|Big Daddy's Cooking with Attitude|
An interesting aside about this fish has to do with its "introduction" to the dining public. Back in the 60s when I was growing up in south Florida Dolphin-fish was among the most popular fish served in local recipes. And for good reason as Dolphin is one of the tastiest filets you'll ever eat. Then the TV series, Flipper, started broadcasting and within a few years you could no more sell Dolphin-fish to the tourists than you could sell toads. Now this didn't bother the locals a bit, in fact they thought it was a bit humorus. But thanks to the television show the association with porpoises in the public's mind was just too strong. In order to rekindle the interest this fish deserves some marketing genius decided to rename the Dolphin-fish, and so Mahi-Mahi was created.
When grilling fish filets use filets that are all about the same size. This makes it
easier to get them to the same doneness. Your fire should be hot with a grey ash
covering the coals. The fish should be about 4-6 inches above the fire. Brush a little oil
onto the grill to prevent sticking and place the filets directly over the coals.
With Butter, Garlic and Lime
Melt the butter and saute the garlic for 1-2 minutes. Remove from heat and add the lime juice and Tabasco. With the filets at room temperature baste them on both sides with the butter mixture. Brush a clean grill with the butter mixture and lay on the filets. Grill the filets for 2-3 minutes per side, basting frequently, until the fish is cooked through and flakes to the fork. Baste one last time and serve.
With Bajun Seasoning
About one hour before you grill place the filets in a shallow dish and, on each filet, spread on one to two tablespoons of the Bajun seasoning. Turn over and spread more on the other side. Proceed as described above.
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