Backened Mahi Mahi
Backened Mahi Mahi
By Cap'n Ron
- Hickory Chips, Soaked
- 6 Pounds, Prime Rib, Bone In, a 3 rib roast
- Vegetable Oil, as needed
- 3 Tablespoons, Kosher Salt
- 1/4 Cup, Butt Kickin' Blacken, American Steakhouse Blend
1. Prepare a grill to a fairly high heat.
2. Wash the fish, dry, then coat with a little oil. Dust all over with Butt Kickin' Blacken.
3. Place on the grill until you see the color beginning to turn white in the middle. Flip it over, and drizzle a little lime on it. Let cook on the second side about 1/2 as long as it did on the first side.
4. Be careful while cooking, because the fish tends to stick. I release it from the grill by scraping under the fish with the spatula turned upside down, then, very carefully flipping the whole thing at once. Flip it over as you place the cooked pieces on a platter. Drizzle with a little more lime juice. Keep it covered with foil if you'll be cooking more.
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2. Wash the fish, dry, then coat with a little oil. Dust all over with Butt Kickin' Blacken.
3. Place on the grill until you see the color beginning to turn white in the middle. Flip it over, and drizzle a little lime on it. Let cook on the second side about 1/2 as long as it did on the first side.
4. Be careful while cooking, because the fish tends to stick. I release it from the grill by scraping under the fish with the spatula turned upside down, then, very carefully flipping the whole thing at once. Flip it over as you place the cooked pieces on a platter. Drizzle with a little more lime juice. Keep it covered with foil if you'll be cooking more.