Fish bursts with flavor when slow-smoked on a backyard charcoal grill, but patience both in cooking and in advance preparation are required. Mahi mahi, often sold in thicker steak cuts, is a meatier fish that absorbs the flavors of wood smoke and holds up better to the grilling process than thinner fillets, which tend to fall apart. With the right wood and a pre-smoking marinating process known as brining, mahi mahi becomes a hit for any family dinner or party of fish lovers.
Brining and Wood Soak
Step 1
Combine the salt, sugar, lime juice and water in a large bowl that has a tight lid. Stir everything together until all the salt and sugar granules dissolve.
Step 2
Place the mahi mahi steaks in the solution. Seal the lid and refrigerate overnight.
Step 3
Dump the wood chips into a large plastic bowl. Fill the container with enough water to either submerge or float all the chips. Let the wood soak for at least an hour prior to starting the charcoal fire.
Smoking
Step 1
Open the lower and lid grill vents wide. Remove and set aside the grill lid and cooking grate.
Step 2
Place five or six handfuls of natural lump charcoal in the top chamber of the chimney starter. Crumple up the newspaper into the lower chamber of the starter.
Step 3
Place the chimney starter in the center of the coal grate. Light the newspaper from below using a long butane grill lighter. Wait 20 minutes for the coals to fully ignite.
Step 4
Dump the lit coals into a half-moon shape on one side of the grill, leaving a large coal-free zone on the other side of the coal grate. Place a foil roasting pan on the coal-free side, and pour three or four cups of water into the pan to keep extra moisture in the grilling chamber during cooking.
Step 5
Toss a handful of wet wood chips directly atop the lit coals. Place the cooking grate back into the grill. Fold a paper towel into a small 2-inch square, dip it in vegetable oil, then drag the square across the cooking grate with a set of long-handled grilling tongs to lubricate the cooking surface.
Step 6
Remove the mahi mahi steaks from the brine. Arrange the steaks on the cooking grate directly above the foil roasting pan. Close the lid, and adjust the top grill vents to about three-fourths open.
Step 7
Add two or three small pieces of charcoal and a handful of wet wood chips to the lit coals every 30 minutes to maintain heat and smoke levels. Cooking time is about one-and-a-half to two hours. The fish is done when it takes on a golden brown hue and remains moist but easily pulls apart with a fork.
Step 8
Remove the fish steaks with a broad spatula and place on a serving platter. Sprinkle the mahi mahi lightly with dried dill weed and garnish with lime wedges.
Tips and Warnings
- Remove the fish carefully from the grill, as it is delicate and falls apart easily after smoking. For an extra flavor accent, mix alder wood with the cherry wood chips. Don't skip the brining process, as it creates a moisture barrier, keeping the fish from drying out during smoking.
- Always wear protective mitts or gloves when handling hot grill lids or vents.
Things You'll Need
- 1 cup salt
- 3/4 cup sugar
- 1/4 cup lime juice
- 1 gallon water
- 2 large plastic bowls (one with airtight lid)
- 4 or 5 mahi mahi steaks
- Large plastic bowl, no lid
- 1 pound cherry wood chips
- Kettle-style charcoal grill
- Natural lump charcoal
- Charcoal chimney starter
- 2 full sheets newspaper
- Long grill lighter
- Foil roasting pan
- 1 paper towel
- 1/4 cup vegetable oil
- Long handled grilling spatula
- 6 limes cut into quarters
- 2 tsp. dried dill weed
References
- Barbecue Bible: The Art of Smoking
- "BBQ USA"; Steven Raichlen; 2003
- Seafood Network Information Center: Smoking Fish
