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~

In article >,
(Richard's ~JA~) wrote:

> 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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