Smoked Mahi-Mahi

Lets face it. BBQ foods traditionally can be really heavy and hearty. Sometimes we need a little bit lighter fare - enter fish! Mahi-Mahi is one of those great fish that takes well to all kinds of interesting flavors. It soaks up smoke quite well, and is one of our favorite backyard smoker cooks!

YouTube Instructional: https://youtu.be/Ys4b-Tcj84w

Ingredients:

1 Lb Mahi-Mahi
1 Tsp Kosher Salt
1.5 Tbsp Lemon Zest (About One Lemons Worth)
1 Tsp Coarse Black Pepper
.5 Tsp Garlic Powder

Step 1: Zest the Lemon

Completely wash a large onion.
Using a zester, zest the exterior of the lemon, making sure to only pull off the yellow parts (the underlying white will have a bitter taste)

Step 2: Smoke the Lemon Zest

Place the zest into a tin fil boat and place on the smoker at 180 degrees for appx 45 minutes do dry out

Step 3: Prep the Mahi-Mahi

Pat dry the Mahi-Mahi and remove any dark red sections (these are called bloodlines and you don’t want to eat them)

Step 4: Combine rub and coat the fish

Combine all of the dry rub ingredients (including the dried lemon zest)

Completely coat the exterior of the Mahi-Mahi (ignoring the scale side)

Step 5: Smoke the Mahi-Mahi

Smoke the fish at 180 degrees until internal of appx 100 degrees

Then bump the smoker to 250 and smoke until internal of 140 (eat at 145 but fish will continue to cook past 140)

Step 6: Serve

Serve with a lemon wedge. I also like to add a pilaf and broccoli to this meal!

Enjoy!