Mahi Mahi Grilled?

In article <[email hidden]>,

(Richard's ~JA~) said:

Okay, with Katra's interesting share steering me toward
using my small George Foreman tonight for a 1" thick Mahi
Mahi fillet, I am very okay with how it turned out and the
ease in prep & cleanup. However, I may have grilled the
fish too long, as it is dryer than I'd expected. I've
never had Mahi Mahi before, so I do think I'll use the
same process and seasonings as I did this time (those
being a simple mix of lemon pepper, parsley, dill and a
bit of butter), but I'll watch it closer to check for the
very first sign of flaking.

Thanks again, Katra. Dinner tonight was a definate "do
again," taking less than 10 minutes for the fish, and will
be even quicker next time!

Picky ~JA~

Awesome. :-)

What I did with the catfish fillets was to grill for 3
minutes, then check them every 60 seconds with the tongs for
done-ness. I ended up grilling for 5 minutes, but my fillets
were only 1/2" thick. I still had juices running when I
pulled them out but they were done thru.

If you press on the fillet and go thru it with no
resistance, it's done.

Thanks for posting your results!

K.

--
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they are all owned by cats! -- Asimov

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