Foreman grill for fish!

In part, Katra shares....

Quoted message said:

Cooked catfish fillets in the foreman tonight...Took about
5 minutes per fillet to get them done to flaky perfection.

Katra, would you recommend the same method for cooking the
1" thick boneless, skinless Mahi-Mahi "steaks" I have here,
and with what seasonings? I do have a variety of Penzeys
blends, as well as more common "singles" to choose from. To
th ebesy of my knowledge, I've never eaten Mahi-Mahi steaks
before, though I am dreaming of something as good as plain-
fried halibut. Many thanks ahead for hoped for reply!

Picky ~JA~

In article <[email hidden]>,

(Richard's ~JA~) said:

In part, Katra shares....

Quoted message said:

Cooked catfish fillets in the foreman tonight...Took
about 5 minutes per fillet to get them done to flaky
perfection.

Katra, would you recommend the same method for cooking the
1" thick boneless, skinless Mahi-Mahi "steaks" I have
here, and with what seasonings? I do have a variety of
Penzeys blends, as well as more common "singles" to choose
from. To th ebesy of my knowledge, I've never eaten Mahi-
Mahi steaks before, though I am dreaming of something as
good as plain-fried halibut. Many thanks ahead for hoped
for reply!

Picky ~JA~

Well, I'm no expert... ;-) Just got my grill about a week
ago so I'm still experimenting! The catfish fillets are only
about 1/2" thick.

I'd certainly recommend a good grill for them, but the
timing is going to have to be checked.

With these, after 2 minutes (which worked for beef steaks of
comparable thickness) I checked them every one minute with
the tongs for done-ness.

Give it a shot and let us know the results?

K.

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In article <[email hidden]>,

(Richard's ~JA~) said:

Quoted message said:

In part, Katra offers....

Quoted message said:

Give it a shot and let us know the >>results?

I believe I'll do just that, thank you so much for
replying. I have no idea what this Mahi Mahi is even
supposed to taste like, so perhaps I'll merely use lemon-
pepper for grilling, then parsley and taste to season
with sea salt if needed. 'Twill probably not be until
during the week that I'll post with results, but I
certainly will.

Picky ~JA~

Sounds like a good choice of spices. :-) I like to go gentle
on spicing fish. The only thing I might add to that would be
some dill.

Good luck!

K.

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I have used mine for quite a while and I believe it is best
for fish. Have you ever tried to make a grilled cheese
sandwich with it. The top is so heavy, it crushes
everything! I really like to use it for blackened fish. I
use my own seasoning mixture with thick pike or walleye.
Fantastic!

Katra said:

In article <[email hidden]>,

(Richard's ~JA~) said:

Quoted message said:

In part, Katra offers....
>Give it a shot and let us know the >>results?

I believe I'll do just that, thank you so much for
replying. I have no idea what this Mahi Mahi is even
supposed to taste like, so perhaps I'll merely use lemon-
pepper for grilling, then parsley and taste to season
with sea salt if needed. 'Twill probably not be until
during the week that I'll post with results, but I
certainly will.

Picky ~JA~

Sounds like a good choice of spices. :-) I like to go
gentle on spicing fish. The only thing I might add to that
would be some dill.

Good luck!

K.

In article <[email hidden]>,

WF said:

Katra said:

In article <707-406FA865-125@storefull-
3198.bay.webtv.net>, [email hidden] (Richard's

~JA~) said:

>In part, Katra offers....
>>Give it a shot and let us know the >>results?
I believe I'll do just that, thank you so much for
replying. I have no idea what this Mahi Mahi is even
supposed to taste like, so perhaps I'll merely use lemon-
pepper for grilling, then parsley and taste to season
with sea salt if needed. 'Twill probably not be until
during the week that I'll post with results, but I
certainly will.

Picky ~JA~

Sounds like a good choice of spices. :-) I like to go
gentle on spicing fish. The only thing I might add to
that would be some dill.

Good luck!

K.

I have used mine for quite a while and I believe it is
best for fish. Have you ever tried to make a grilled
cheese sandwich with it. The top is so heavy, it crushes
everything! I really like to use it for blackened fish. I
use my own seasoning mixture with thick pike or walleye.
Fantastic!

Yes, I use mine to make grilled cheese sandwiches. :-) The
top won't quite close and it's not that heavy, so does not
smash it much. The grill I have is the small size.

I am loving it so much, I'm considering investing in a
larger one and giving this one to my sister.

K.

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In article <[email hidden]>,

(Richard's ~JA~) said:

About using the small GF for grilling Mahi Mahi seasoned
with lemon pepper, parsley and sea salt, Katra says:

Quoted message said:

Give it a shot and let us know the >results? ... Sounds
like a good

choice of

Quoted message said:

spices. :-) I like to go gentle on spicing fish. The only
thing I might add to that would be some dill. Good luck!

I have not yet used the Penzeys Dill I'm a little
intimidated by for anything, and I thank you for the
suggestion. I will be GF-ing the Mahi Mahi tonight instead
of later in the week, and I certainly will fresh-post the
turn-out. I rarely use my wee GF, having decided that
meats intended as grilled seem more so to be steamed with
this appliance. However, steaming fish as well as
blackening it a wee bit should be quite appropriate. Once
again, Katra, thank you so much for such encouragement and
your attentiveness for this first time GF fish try!

Picky ~JA~

My pleasure! We do try to eat fish weekly.....

Mahi Mahi is a treat too!

K.

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