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#1
posted to rec.boats
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On tap for tonight
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. |
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#3
posted to rec.boats
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On tap for tonight
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. --- This email has been checked for viruses by AVG. https://www.avg.com What, if anything, do you put on it. How do you fix it, baked, broiled, grilled, fried, or what? |
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#4
posted to rec.boats
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On tap for tonight
The John flushes his head...
- show quoted text - "What, if anything, do you put on it. How do you fix it, baked, broiled, grilled, fried, or what?" Hell Johnny. Dig out your collection of cookbooks. I heard you have more than Ditzy has guns. |
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#5
posted to rec.boats
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On tap for tonight
On Mon, 11 Feb 2019 15:04:59 -0800 (PST), True North wrote:
The John flushes his head... - show quoted text - "What, if anything, do you put on it. How do you fix it, baked, broiled, grilled, fried, or what?" Hell Johnny. Dig out your collection of cookbooks. I heard you have more than Ditzy has guns. Did Lora tell you to post that? |
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#6
posted to rec.boats
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On tap for tonight
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. What, if anything, do you put on it. How do you fix it, baked, broiled, grilled, fried, or what? === It can be very good with any of those choices. Lightly breaded and fried is probably my favorite however. --- This email has been checked for viruses by AVG. https://www.avg.com |
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#7
posted to rec.boats
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On tap for tonight
On Mon, 11 Feb 2019 18:07:42 -0500, 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. What, if anything, do you put on it. How do you fix it, baked, broiled, grilled, fried, or what? === It can be very good with any of those choices. Lightly breaded and fried is probably my favorite however. --- This email has been checked for viruses by AVG. https://www.avg.com Will give that a shot next time. But, the blackened method I used last night even got rave reviews from my wife. It was pretty damn good. Will try it the easy way next week, if Costco still has it. |
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#8
posted to rec.boats
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On tap for tonight
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. --- This email has been checked for viruses by AVG. https://www.avg.com 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. |
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#9
posted to rec.boats
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On tap for tonight
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. --- This email has been checked for viruses by AVG. https://www.avg.com 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 |
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#10
posted to rec.boats
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On tap for tonight
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. --- This email has been checked for viruses by AVG. https://www.avg.com 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. |
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