MAHI MAHI GRILL RECIPE RECIPES

Steps:

• 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.

Steps:

• For the marinade: Combine the soy sauce, brown sugar, molasses and 4 cups water in a saucepan over low heat. Stir until the sugar is dissolved. Let cool.
• For the spice rub: Mix together the rosemary, sage, black pepper and sea salt, and then set aside.
• For the roasts: Pierce the rib roasts with a knife to create small holes. Stuff the holes with the garlic spears and jalapenos. Transfer the roasts to a large tub or ice chest.
• Pour the cooled marinade into the ice chest, followed by the ketchup, pickle juice, Worcestershire sauce, spicy brown mustard, black pepper, salt, lemons, beer, limes, yellow onions, chopped garlic and ginger. Allow the roasts to marinate for at least 5 hours or up to overnight. (If marinating for more than 6 hours, ice should be added after the 6th hour.)
• Remove the rib roasts from the ice chest and pat dry. Apply the spice rub generously all over the roasts.
• Soak 3 handfuls of mesquite wood chips in a pan with 1 1/2 gallons of water.
• In a starter barrel or chimney, light natural wood charcoal. Allow to burn down to embers, about 15 minutes.
• Place the embers in a smoker and top with a small handful of soaked mesquite chips. Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added.
• Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours. Turn and reposition the roasts every hour to ensure even cooking.
• Let the roasts rest for 5 to 10 minutes. Cut the ribs off and set aside. Cut the roasts into 3/4-inch steaks. Serve.