John H. wrote:
On Tue, 12 Feb 2019 05:52:44 -0000 (UTC), Bill wrote:

wrote:
On Mon, 11 Feb 2019 17:45:30 -0500, John H.
wrote:

On Mon, 11 Feb 2019 17:26:54 -0500, wrote:

On Mon, 11 Feb 2019 16:03:06 -0500, wrote:

On Mon, 11 Feb 2019 13:50:43 -0500, John H.
wrote:

Blackened mahi mahi. Costco had fresh mahi mahi on sale.

https://www.fromvalerieskitchen.com/...ned-mahi-mahi/

I always thought all that spice was just to brighten up mediocre fish.
Fresh Mahi seems just fine to me seared on the grill. It is crunchy on
the outside and the juice squirts out when you cut into it. Just don't
overcook it.
I save that cajun stuff for frozen Cod or EEEK, that septic tank grown
Tilapia. Actually we can catch Tilapia out of the pond right here in
the neighborhood. They got loose here in Florida and they are turning
up everywhere.


===

Yes, even the drainage ditches along 41.

I agree with you on preparing Mahi, no heavy seasoning required.

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What, if anything, do you put on it. How do you fix it, baked, broiled,
grilled, fried, or what?

It is pretty good if you sear it over high heat on the grille. That is
how I usually get it in restaurants here. I give it a light dusting of
Adobo, basically garlic, salt and pepper. Don't kill it with spice and
don't overcook it.


A nice coating of unsweetened coconut flakes and Panko and quickly fried


In oil or butter? I used butter with the blackened seasoning.


We mostly cook with olive oil. But if you want a butter addition, use oil
with a dab of butter.