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Thread: Grilled whole Dolphin, Mahi Mahi, Dorado.......

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    Default Grilled whole Dolphin, Mahi Mahi, Dorado.......

    Here is a grilled whole fish method, which I have done many times camping out or just out in the Bahamas surviving off the land. Our big boat has a nice gas grill and we have cooked Cero mackeral, and Yellow jacks with this method, and it is great. I use the fish griller, which clamps the fish and allows you to turn it easily, without any breakage. First I just gut the fish, small dophlin, jacks and mackeral have such small scales, it isnt neccesary to scale them. Some other types such as snapper will of course have to be scaled. I score each side about every inch or 2, down 1/2 way through fillet. The skin prevents the herbs and spices from getting in and flavoring the meat. Then I stuff the mouth, gut cavity, gills with chopped herbs, garlic, cilantro, basil, hot peppers, oregano, whatever way you want it to taste. Fresh herbs is the only way to go with this. Then in the scores I stick in pieces for chopped garlic, rub some herbs in, slightly salt and pepper, and drizzle olive oil all over it. On a medium grill, I place it on and turn it when it looks done on that side-I like a little char to it, makes the skin crispy. Browned, not black. Make sure it is cooked all the way through the thickest point. The fillets will peel right off the bone. I leave the head on, it makes a nice presentation. Enjoy.
    Attached Thumbnails Attached Thumbnails -boat-redo-dive-aug-09-032-jpg   -boat-redo-dive-aug-09-034-jpg   -boat-redo-dive-aug-09-035-jpg  
    Rugged 100 lb Carbo noodler

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    Would've never thought to try that but will be doing this year for the yearly keys trip. Thanks for the recipe

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    looks Great

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    That looks sooo cool.

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    Thats the way I cook most of my fish
    Rosemary is easy to grow and is awesome stuffed kinside the gut cavity!
    The church is near but the way is icey, The pub is far but I'll walk carefully.

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    That looks amazing! I'm gonna try that first chance I get.
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    Man, Steve. Looks great. Makes me want to head to Key West and shoot some bluewater chickens.

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    I/we dont really deep fry much at all. I have one of those big turkey fryers, but dont use it. We usually do pan fried, grilled or steamed. A little more healthy, not so greasy. Plus so many ways to make it taste better than just deep fried.
    Rugged 100 lb Carbo noodler

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    big fan of that method...I would add two tips. one is to stuff large chunks of lemon into the cavity..this adds a lot of flavor but also helps to keep the cavity open and allow for good interior cooking.
    the second is more foe smaller fish, but if you flash boil a banana leaf it becomes quite rubbery and flexible, you can then wrap the fish in the leaf and it steams in the pocket for a little while before the pocket dries out, then it pretty much will fall away and allow the last few minutes of cooking to crisp up the outside.

    grilled whole fish are awesome.

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    Yeah, the banana leaf thing looks good, I have seen it before for steamed fish, but I havent done it yet. They put in lots of herbs with some chunks of fish meat and steam it on the grill. Sounds good. All our banana trees got scorched by this freeze we had and just now getting some leaves on them. Yeah Lemons and limes in the gut cavity is good.
    Rugged 100 lb Carbo noodler

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    Default SOUNDS KICK AZZ

    Thanks for sharing what sounds delicious.

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    That thing looks like it got run over by a root rake! Would removing the head and tail some how mess up the taste? My family would be grossed out is why I'm asking.
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    Nick Duvernay chasintail1@gmail.com

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    Not at all. You can take off the head and tail, and it shouldnt change anything. I am sure many people do just that.
    Rugged 100 lb Carbo noodler

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    steve, nice job that looks Taste eeee...
    Life Begins one breath at a time.

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    Quote Originally Posted by chasintail View Post
    That thing looks like it got run over by a root rake! Would removing the head and tail some how mess up the taste? My family would be grossed out is why I'm asking.
    your best bet is to remove the head and make a delicious fish head soup out of it

    cant go wrong with that...plus you can scrape the bones off a few other fish that you clean at the same time (kind of the way you might to add extra meat to ceviche) and add that to the stock for extra flavor

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    Looks great!

    Do you find that grilling with the skin on always makes the fish taste extra soapy/fishy? I always remove skin and bloodlines because of this or at least my perception of taste. Interested in what other people think about that.
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    2 types of fish I wouldnt leave the skin on are Snook and Barracuda. I have seen barracuda grilled in Mexico, and on the History Channel with Anthony Bourdain, he called it the king of fishes, but I havent eaten it with the skin on. I am sure a Sail Cat wouldnt be nice with the skin on, as much slime as they leave on my fishing line.
    Rugged 100 lb Carbo noodler

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    that's my take too, I like the skin of certain reef fish, snappers, hog wrasse, grouper, but I would never eat cuda skin

    I imagine it is trial and error. I like goatfish skin mackeral skin is the best part, and if you pan fry it fresh, blue runner

    I do not like chub, or spadefish skin and I could go either way on triggers

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    looks delicious !!!!

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