Grilling Whole BIG Fish?
Janet
small for mahi mahi--about 3 1/2 lbs--but still a lot bigger than the whole
fish I usually buy; that is, bass or trout usually running no bigger than a
bit over a pound each. They were also very will priced. So I bought one. Now
I have to figure out what to do with it!
It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. I may
even have to cut the head off to fit it on my rather small webber grill. (I
have the baby size.) Any ideas, folks? I'd kind of hate to end up cutting
it up, but that may be the what I resort to.
Sheldon
Get yourself to an ethnic market and buy a package of banana leaves,
they'll be in a refrigerated case, ask. Prepare a stuffing with
sauted veggies, bread crumbs, and some sort of shellfish; chopped
shrimp, crab, fresh clam is excellent (cook the shellfish briefly),
add some coco lopez if you like. Stuff the fish, douse it with fresh
lime juice, and wrap in the banana leaves with knobs of butter... tie
loosely with string and put it on your grill and cook with medium-low
indirect heat for about 45 minutes per side. Serve with fresh
tropical fruit (pineapple is good) and plenty cervesa.
TFM®
"Abe" <no...@nowhere.com> wrote in message
news:86vq64p3off72oj2r...@4ax.com...
>>> Okay, so I was at the supermarket and they had whole mahi mahi.
>>> So I bought one.
>>> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish.
>>> I may even have to cut the head off to fit it on my rather small
>>> webber grill.
>>
>>Do you have or have access to a grill? That would be the way I'd go.
>>Michael
>
> Dear Michael "Dog3". Learn how to fucking read you dolt!
Since there is currently no manufacturer of "Webber" grills, one could
assume he reads just fine.
Fillet it. Toss the rest to the cats.
TFM®
Janet
"TFM®" <hillbi...@tampabay.rr.com> wrote in message
news:486d9937$0$17665$ec3e...@news.usenetmonster.com...
> Since there is currently no manufacturer of "Webber" grills, one could
> assume he reads just fine.
>
> Fillet it. Toss the rest to the cats.
>
>
> TFM®
Oh, is it "Weber"? You can see how often I use it.
Cats? No way. If I don't cook the whole thing the head and frame go in the
freezer for fish stock.
Janet
"Michael "Dog3"" <fo...@good.hot> wrote in message
news:Xns9AD0D23A3C6...@69.28.186.121...
> Sheldon <PENM...@aol.com>
> news:67c964e5-692f-4204...@27g2000hsf.googlegroups.com:
> in rec.food.cooking
> mahi mahi should be an easy fisht to prepare a stuffing for.
>
> Michael
That does sound good, but I can't see managing a total of 1 1/2 hrs of
medium-low indirect grilling on my undersized tabletop charcoal Weber.
(Grilling is not my forte, I admit.)
I may aim at a version that cooks faster, stuffed with only aromatics.
kilikini
> "Michael "Dog3"" <fo...@good.hot> wrote in message
>>
>> mahi mahi should be an easy fisht to prepare a stuffing for.
>>
>> Michael
>
> That does sound good, but I can't see managing a total of 1 1/2 hrs of
> medium-low indirect grilling on my undersized tabletop charcoal Weber.
> (Grilling is not my forte, I admit.)
>
> I may aim at a version that cooks faster, stuffed with only aromatics.
How about steaming the fish? Personally, I'd stuff the belly cavity with
mayo, lemon slices, tomato, onion, cilantro (or parsley), and garlic. Then
I'd slather some mayo on the top side of the fish along with some more lemon
wedges, possibly tomato, season with salt and pepper, wrap in foil,
parchment or even banana leaves (if you can get them) and pop it in the oven
or grill. I've had great success like that. It doesn't take long to cook
that way, either.
kili
hahabogus
news:486e34a0$0$17652$ec3e...@news.usenetmonster.com:
Brine the fish and smoke it @ 150-200F for several maybe 6 hours.
--
The house of the burning beet-Alan
kilikini
> "kilikini" <kili...@NOSPAMhotmail.com>
> news:486e34a0$0$17652$ec3e...@news.usenetmonster.com: in
> rec.food.cooking
>
>>
>> How about steaming the fish? Personally, I'd stuff the belly cavity
>> with mayo, lemon slices, tomato, onion, cilantro (or parsley), and
>> garlic. Then I'd slather some mayo on the top side of the fish along
>> with some more lemon wedges, possibly tomato, season with salt and
>> pepper, wrap in foil, parchment or even banana leaves (if you can get
>> them) and pop it in the oven or grill. I've had great success like
>> that. It doesn't take long to cook that way, either.
>
> use fresh tarragon. I'd leave everything else the same. There...
> I've made substitutions ;o)
>
> Michael
And you're entitled. :~) Mayo on fish is kind of a Hawaiian thing. It
makes the fish really moist, but you can't taste it or see it on the fish
after the fish is cooked. It's just one way how I learned to prepare many
types of meaty fish and I've grown to like it.
kili
Nexis
>>>>> Okay, so I was at the supermarket and they had whole mahi mahi.
>>>>> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish.
>>>>> I may even have to cut the head off to fit it on my rather small
>>>>> webber grill.
>>>>
>>>>Michael
>>>
>>> Dear Michael "Dog3". Learn how to fucking read you dolt!
>>
>>FOAD after you've crawled back under the bridge.
>
> But if I die, the world will be deprived of my obviously witty
> observations and commentary. I just can't allow that to happen.
I'm sure we'd all manage to find a way to go on without you.
kimberly
Janet
"kilikini" <kili...@NOSPAMhotmail.com> wrote in message
news:486e36db$0$17657
> And you're entitled. :~) Mayo on fish is kind of a Hawaiian thing. It
> makes the fish really moist, but you can't taste it or see it on the fish
> after the fish is cooked. It's just one way how I learned to prepare many
> types of meaty fish and I've grown to like it.
>
> kili
Do you use the mayo even on the outside of a whole, unskinned fish?
Sheldon
> "kilikini" <kiliki...@NOSPAMhotmail.com> wrote in message
Mayo is esentially oil, but with a wee bit of flavoring. When heated
it de-emulsifies and goes back to it's liquid state. Slathering fish
(or any meat) with mayo is really just a way to help keep it from
sticking to the grill/pan... works especially well with non-oily
seafood... works great with shrimp... and excellent for shark steaks.
Painting the fish skin with mayo is a great way to prevent sticking
and add a little flavor (mostly a bit of salt will remain)... and what
do you think tartar sauce is? After cooking you'll never know there
was any mayo, you won't see it and you wont taste it.
Gloria P
> "kilikini" <kili...@NOSPAMhotmail.com>
> rec.food.cooking
>> Mayo on fish is kind of a Hawaiian thing.
>> It makes the fish really moist, but you can't taste it or see it on
>> the fish after the fish is cooked. It's just one way how I learned to
>> prepare many types of meaty fish and I've grown to like it.
>
> sound too appetizing to me. If you can't taste it and it makes the fish
> moist... hell I'm game ;)
>
I can vouch for it not leaving any flavor. It is a good way to keep the
fish from sticking and keep it moist and it clings a bit better than
olive oil, which is our other alternative.
Rule # 1 for fish: DON'T overcook!
gloria p
Steve Pope
>"Janet" wrote:
>> "kilikini" <kiliki...@NOSPAMhotmail.com> wrote in message
>Mayo is esentially oil, but with a wee bit of flavoring. When heated
>it de-emulsifies and goes back to it's liquid state. Slathering fish
>(or any meat) with mayo is really just a way to help keep it from
>sticking to the grill/pan... works especially well with non-oily
>seafood... works great with shrimp... and excellent for shark steaks.
>Painting the fish skin with mayo is a great way to prevent sticking
>and add a little flavor (mostly a bit of salt will remain)... and what
>do you think tartar sauce is? After cooking you'll never know there
>was any mayo, you won't see it and you wont taste it.
I mostly agree but there are a few things that seem to cook
differently with mayo than with oil. Crab cakes, for example.
Possibly because they are just cooked briefly, possibly there
is something else at work.
Steve
Janet
stockpot so that it would just fit onto my grill.
After consulting The Barbecue Bible, I cut four slashes to the bone on each
side, and marinated it for about an hour in a mixture of fresh lime juice
and homemade Thai Red Curry Paste, rubbed into the cuts and poured over. I
turned it once in the marinade, and rubbed more into the cuts.
I then grilled it for 8 minutes the first side, and 10 minutes the second
side, basting liberally several times with a mixture of coconut milk and
butter. I covered it for the second side, since--lousy griller that I am--I
had let the coals go too far before starting and things were cooling down.
To go with it, I made coconut saffron rice, a fresh salsa of mango/sweet red
pepper/cucumber/onion/jalapeno/lime juice/cilantro/salt [this was delish],
and grilled some asparagus (olive oil, sea salt, pepper) on my cooktop grill
while the fish occupied the outdoor one. The fish was meaty and moist and
had a very nice smoky flavor, but you'd never know it had spent an hour in a
strong marinade. I think that the skin of mahi mahi is too thick to allow
for much penetration of flavor, despite the slashes. One of these days I'll
try the same thing with filets to boost the flavor.