For thicker cuts of fish, I usually just cook a bit longer, but with the heat level a little lower. That gives time for the fish to cook through without burning the surface. No harm in reverse-searing, I suppose.
Yea indirect until desired temp then a quick sear. Mahi is a pretty meaty fish, it will take it. I also suggest using grill mats if you got them, cuts down on the sticking and diffuses the heat better.
Troutman appreciate the advice. I don't have grill mats.... Yet. I'll probably throw a couple lemon slices underneath them on the indirect side.
Grill grates on the sear side are pretty well seasoned and don't really stick.
Set up for indirect cooking. Cool side was right about 200. Added a small pouch of hickory chips for light smoke. Lime slices underneath to keep it from sticking
Grilled to IT 110 then reverse seared.
Made elotes too
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Took Mahi and made tacos with avocado and that green sauce. Served with a couple Mexican style lagers
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