The Perfectly Smoked Mahi-Mahi Recipe You Need to Try Now
Hands down, this smoked Mahi-Mahi recipe is without a doubt one of my favorites. You’re probably wondering what Mahi-Mahi is, as this sounds extremely strange. Mahi Mahi is a mild-flavored, adaptable fish that goes well with a wide variety of sauces and cuisines, making it a mainstay at many seafood restaurants.
Mahi Mahi is ideal for low-and-slow smoking(cooking) in the garden since its meat is delicate and sugary. Mahi Mahi are tropical fish that thrive in warm waters. Their lifespan is four to five years, and they rarely gain more than 30 pounds in their lifetime. The dolphin is known as a Mahi Mahi in Hawaiian, which means “strong,” as these fish are strong and fast swimmers.
Mahi-Mahi are thought to be a friendly seafood alternative because they develop and multiply rapidly and are ordinarily caught using hook and line in a sustainable fashion to avoid overfishing.
Mahi-Mahi cooks well on the grill. Continue reading to learn how to make juicy and meaty smoked Mahi Mahi fish at home using a pellet grill or any other kind of smoker (Traeger grill, pit boss, electric smoker) that enhances it’s natural taste.
What is Smoked Mahi Mahi?
Mahi Mahi is a tender, flavorful, and firm fish. The smoked Mahi Mahi is fillet fish that has been rubbed and marinated with all the seasonings and sauces prior to being smoked on the grill to add smoky flavor.
Without a doubt, Mahi Mahi makes an excellent choice for smokers for a variety of reasons, including the pleasant aroma of the fish, which serves as a blank slate for the rub, smoke, and seasoning, and the fact that there is no risk of a lingering odor being left behind at the smoker due to its lack of oiliness.
Furthermore, due to its dense nature, Mahi Mahi does not fall apart while cooking. It can be prepared using a variety of methods including grilling, baking etc.
How to Cook Smoked Mahi-Mahi, Step By Step:
There are no hard and fast rules for smoking Mahi Mahi. Simply ensure that you have all of the ingredients for smoked Mahi Mahi on hand. You will arrive quickly if you carefully follow the directions for our smoked Mahi Mahi recipe.
So, let’s get this party started!
Step-1
Prepping Mahi-Mahi
Preparing the fish for smoking is the first step in making smoked Mahi-Mahi. Frozen fillet fish weighing 8 ounces or freshly prepared fillet fish can be used for this purpose. For me, the most convenient method is to use frozen fillet fish, which can assist the fish in getting rid of all parasites.
Fish is thawed in the refrigerator overnight for this purpose. After removing the fish from the refrigerator, the smoked Mahi Mahi brine begins.
To make brine, combine 1/2 tablespoon kosher salt and 1 cup water. A quart of brine would be required for every pound of fish. After that, brine the Mahi Mahi for fifteen minutes per 1/2-inch diameter.
Step-2
Marinating Mahi Mahi
The smoked Mahi Mahi is marinated in the second step. The marinating of fillet fish is done to enhance the flavor of the Mahi Mahi. The marinade is made up of:
- 14 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper tea
- A dash of salt
In a mixing bowl, combine all of the ingredients. Place the Mahi Mahi in a zip lock bag and coat with the marinade. After that, put the marinated fish fillet in the refrigerator for 45 minutes to an hour.
Step-3
Seasoning Mahi Mahi
The next step in making smoked Mahi Mahi is seasoning the Mahi Mahi. Remove the fish from the refrigerator after 45 minutes and dust with blackened seasoning.
The blackened seasoning consists of:
- 1 tbsp ground cinnamon
- 1 tbsp sugar
- 2 tsp seasoned salt
- 1 teaspoon garlic extract
- 1 teaspoon onion extract
- 1/4 teaspoon red pepper flakes
- 2 tsp lemon chili powder
- 1/4 teaspoon tarragon
- 1 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon cumin
Season the fillet fish on both sides with the blackened rub. Allow the rub to work its way into the fish for about 15-20 minutes while your smoker heats up.
Step-4
Turning The Smoker On
This is the most important step in preparing smoked Mahi Mahi.
- Turn on the smoker and set the smoked Mahi Mahi temperature to 225 degrees Fahrenheit.
- Then, on the pellet grill, before placing the Mahi Mahi, brush the grill grates well with the oil to prevent the fish from sticking to the grates.
- Wood For Smoking
The type of wood you use to smoke is crucial. When selecting wood for smoking, keep this in mind. In order to avoid masking the original flavor of the Mahi Mahi fish, the wood’s flavor should be one that enhances it. These days, alder, apple, pecan, and other types of wood can be used for smoking.
Adler wood would be a wise choice because it has a mildly smoky flavor that won’t dominate the Mahi Mahi fish’s natural flavor. Because apple and pecan have such a sweet flavor that can enhance the flavor of the Mahi Mahi when they are combined, they can also be coupled well with the Mahi Mahi taste.
You have two options for adding your wood to the smoker’s wood stove: directly or using pellets in a tubular smoker heated by a gas burner.
Cooking time for Mahi Mahi is quick. The key to cooking ideal fish is having a well-greased cooking surface.
Different Smokers For Smoking Mahi Mahi
Mahi Mahi can be smoked using different smokers i.e., a Traeger grill, pit boss, or even an electric smoker.
Pit Boss
The following procedures are used to smoke Mahi Mahi in a pit boss:
- First, the pit boss chicken and chicken rub would be applied to the Mahi Mahi.
- The following step would be to grill the fish for about 6 to 10 minutes (flipping is done to check if it is properly cooked).
- Fish would be cooked until its internal temperature reached 155°F.
Traeger Grill
To smoke Mahi Mahi on a Traeger grill, the following procedures are used:
- The grill would initially be preheated to 215°F.
- Place the Mahi Mahi fillet in the center of the grill once it has warmed up.
- Fish would be prepared for 50 to 60 minutes, or until it reached a core temperature of 145°F.
Electric Smoker
The procedures listed below are used to smoke mahi mahi in an electric smoker:
- To begin, wood chips would be placed on the prepared grill to get things rolling.
- The wood chips should be warmed for around 45 minutes.
- Put the fish in the smoker and cook it there for around three hours. The ideal range is between 175°F and 200°F.
Step-5
Smoking Mahi Mahi
Mahi Mahi should be smoked after the smoker has produced the smoke.
- Put your fish fillet directly on the smoker for this purpose.
- Fish fillets should be cooked to a temperature of 250 °F.
- Aim For An Internal Temperature Of 140 °F
The smoked Mahi Mahi’s internal temperature should be 140°F in order to cook properly. Cook the Mahi Mahi until the internal temperature reaches 140°F, which takes about 45 minutes at 225°F.
- To add the final flavoring to the fish, drizzle the honey lime glaze over it after 30 minutes.
This includes the following:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon vinegar from rice wine
- 1 tablespoon of honey, sodium, and chili
Allow the Mahi-Mahi to cook properly for a few more minutes after the glaze is implemented, until it reaches 140°F.
- Once the smoked Mahi-Mahi is cooked to perfection, place it on a plate and savor the delectable fish.
Note: To ascertain doneness, use a temperature sensor and quantify the core temperature in the central portion of the fish.
FAQs
Is Mahi-Mahi good for smoking?
Mahi Mahi is good for smoking for a number of reasons:
- Mahi Mahi is a flavorful seafood.
- As it is a dense meat, it is ideal for smokers because it doesn’t often tumble apart while cooking.
- The absence of oiliness means that there is no chance of a lingering odor being left at the smoker.
What temperature should I smoke Mahi Mahi at?
If the fish isn’t being basted in the lemon-herb marinade, drizzle olive oil and all-purpose seasoning over the fillet instead (blackened seasoning). To ensure the fish is cooked through but moist, smoke it at 220 F for 30 to 40 minutes.
The seasoned slices should be cooked on the heated pellet grill for 4 minutes on each side or until they ascend to a core temperature of 145°.
What temperature do you smoke fish fillets?
Smoking fish fillets is possible at both high and low temperatures. Fish would have more time to soak up the smoke if, for example, the initial temperature for smoking fillet fish was kept low, i.e., 150° F.
The temperature can then be raised to roughly 200 °F after about two hours to ensure that it is finished. Ensure that the fish has been cooked thoroughly to a minimum internal temperature of 165 degrees.
How long to smoke Mahi Mahi at 225?
Heat smokers to a preheated temperature of 250–275°F (120–135°C). Put the fish fillets on the smoker after that, and set the timer for 60 to 90 minutes, or until the internal temperature of the fish reaches 145°F to 165°F.
To ensure that the fish fillets are cooked through, you should smoke them in the smoker for this amount of time. This also allows them more than enough time to soak a fair amount of smoke and generate some fantastic flavors.
Is smoked Mahi Mahi good?
Yes, smoked mahi mahi is good. It is a meaty, solid flesh that is a vital source of protein and vitamins B3, B6, and B12.
In addition to assisting the liver and cognitive activity, these vitamins also regulate levels of cholesterol, sustain levels of energy, and protect our joints from conditions like arthritis.
Additionally, it is abundant in minerals including salt, potassium, selenium, magnesium, and others. If you include a 3-ounce serving of mahi mahi fish in your regular diet, your 72% recommended daily intake of selenium will be met.
