Smoked Mahi Mahi Recipes

Steps:

• 1. In a food processor pulse a small red onion
• 2. Add the smoked fish and pulse 4 times.
• 3. In a bowl with an electric mixer, whip the cream cheese til smooth. Add the onion, fish, lemon juice, horseradish, hot sauce salt and pepper, and 1/2 teaspoon dill weed. Mix well.
• 4. At this point you either have a wonderful sandwich filling, or put some on a cracker and garnish with onion rings, capers and a sprinkle of 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.

Steps:

• Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
• Whip until well-mixed.
• Place fish in a shallow pan and pour marinade mixture over the top.
• Let stand for 2 to 3 hours in the refrigerator.
• Mahi mahi can be grilled or sautéed.
• Grilling is preferable, as it brings out more flavor.
• If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
• If sautéing, remove from marinade and place in sauté pan with a touch of oil.
• Cook until fish is golden brown.