Barbecue Recipes from Competition BBQ Pitmaster. Ever had BBQ that tastes bitter Or looks way too dark One big mistake when BBQing is to add smoke through the entire cooking process. If you add too much smoke, youre not going to get the best que possible. Its easy to avoid this you just have to understand how the meat takes on that smoky flavorWhen you first place a cut of meat on a hot grill, the pores of the meat are essentially open. But when the surface of your meat reaches a specific temperature around 1. ZzGlcO8Ym1c/hqdefault.jpg' alt='Recipes For Mahi Mahi' title='Recipes For Mahi Mahi' />Get Seared Mahi Mahi with Zesty Basil Butter Recipe from Food Network. Tossed Salad Recipes. Baking and grilling are only two ways to prepare mahi mahi. Find more mahi mahi recipes in our collection. Recipes For Mahi Mahi' title='Recipes For Mahi Mahi' />This is called the Maillard reaction or the browning reaction. This is what gives you the brown color on the outside, this is what creates your bark and this reaction gives you a LOT of flavor. If you threw a steak on a hot grill, you would have this reaction almost instantly but when you smoking low n slow it takes a while and gives you a chance to add a rich, smoky flavor to the meat. Once the browning process occurs, you cant get anymore smoke into the meat that part of the cooking process is over. I dont care who you are its just not going to happen. All you can do now is add smoke to your bark and too much smoke on your bark is going to give your BBQ a very bitter taste and a black color. A lot of people will taste badly cooked BBQ and think that they can taste lighter fluid but really its just the bitterness they taste caused from too much smoke. For the perfect smoked flavor, you smoke meat from the time it goes on the grill until the internal temperature reaches 1. F. Then just remove the wood or let it finish burning and continue to breakdown and cook the meat with a clean burning charcoal. This is how you get the maximum amount of smoke flavor inside our meat without making any part bitter. Rick Bayless Mahi Mahi a la Veracruzana. In Ricks i. Phonei. Pad app, he teaches you how to prepare Pescado a la Veracruzana. Its a fabulous recipe, but it can be more than what you would want to do for a weekday dinner. Ive simplified the recipe by using canned fire roasted tomatoes and fish fillets instead of a whole fish. The recipe has much less prep without sacrificing any of those fabulous flavors. Ive also added some roasted fingerling potatoes to round out the dish. Ingredients. Potatoes. Kosher salt. Fish. Sauce. 14cupolive oil. Mexican oregano. 3tablespoonsroughly chopped flatleaf parsley. Manzanillo 14cupcapers, drained and rinsed. Instructions. Preheat the oven 4. Line a rimmed cookie sheet with easy release aluminum foil. Toss the potatoes with 1 tablespoon olive oil and arrange them cut side down on the cookie sheet. Sprinkle them with 12 tablespoon kosher salt. The potatoes will take 3. Arrange the mahi mahi fillets on a large rimmed plate or Pyrex dish, in a single layer, and pour the lime juice over them. Flip them to make sure that both sides get seasoned with the lime juice. Set aside for 1. 5 minutes to marinate. Meanwhile, to start the sauce, heat 14 cup olive oil in a large 4 quart pot over medium high. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes. Add the garlic and cook an additional minute. Pour in the 2 cans of fire roasted diced tomatoes along with the bay leaves, oregano, parsley, half of the olives, half of the capers, and half of the jalapenos. The remaining olives, capers and jalapenos will be use to garnish the finished dish. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium low, stir in 12 cup of water and simmer for 1. Taste and season with salt, usually about 1 teaspoon. While the sauce is simmering, saute the mahi mahi. Remove the fillets from the lime juice and blot them dry with paper towels. Sprinkle both sides of the fish with sea salt to season. Heat 1 tablespoon of olive oil in a very large 1. Once the skillet is hot, place 3 of the fillets in and sear for 2 minutes per side. Remove the fillets to a wire rack set over a rimmed cookie sheet. Add the final tablespoon olive oil and finish searing the last 3 pieces of mahi, 2 minutes per side. Add these pieces to the other pieces already on the wire rack. After the potatoes have been roasting for 2. Remove the fish from the oven when its just cooked through, approximately 1. Ladle the finished sauce onto individual dinner plates, place a piece of mahi in the center, garnish with the remaining olives, capers, and jalapeno slices, then scatter the potatoes around the fish.