The Mahi Mahi is a ray-finned fish found normally in tropical and sub-tropical waters worldwide.

Although also known as the 'dolphin-fish' it has no relations to the dolphin or mammals species.

Mahi-Mahi is grille or cooked just like most types of fish. It is a delicious, low-fat and high protein dish. Making it ideal to cook on the barbecue.

Preparation

You can prepare your Mahi Mahi as a whole fish or cut up into fillets. Always rinse the fish before grilling and pat dry with a paper towel.

Let the fish thaw out in the refrigerator over night, rather then defrosting it in the microwave.

Season with fresh ingredients like thyme, rosemary and oregano. Drizzle a small amount of olive oil or salad dressing to give the fish a layer of protection for when you grilling.

Use aluminum foil when preparing the whole fish, this will keep it from burning and drying out. Do this by first seasoning the Mahi Mahi then enclosing it foil lock in the fishes natural juices.

When preparing fillets or pieces you may grill them straight on the grill without any foil. Coat them with olive oil to prevent them from drying out or burning.

Barbecuing

When grilling the whole fish pre-heat the grill to a high heat. Place the fish wrapped in foil on the grill for about 8 - 10 minutes on each side. Grilling time will depend on the size of the fish and the heat of the grill.

Close the lid to create an oven effect and even heat circulation. The meat will change to a 'cooked' colour when it is done.

When grilling pieces or fillets, pre-heat grill to a high heat. Sear the outside for a minute on eachside and then turn temperature down to a medium heat to slow cook the inside.

Fillets and steak are normally done within 4 - 5 minutes on each side. Depending on the thickness of the cuts and the temperature of the grill. Serve straight off the grill, goes great with vegetables and rice.

Grilling Mahi Mahi!