Mahi Mahi is a great fish to cook on a smoker for several reasons.

• The fish has a mild flavor that acts as a blank canvas for the rub, smoke and sauce. 
• This meat on this fish is very dense so it doesn’t want to fall apart on the cooker.
• The fish is not oily so it wont leave a lingering smell in your smoker.

Let’s take a look at one way of smoking Mahi Mahi that I really enjoy.  

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I love shrimp and I love grilling so, of course, grilling up skewers of shrimp is one of my favorite tricks when I fire up my grill.

This recipe is how I make Grilled Shrimp Scampi.  Give it a try and I am sure you will love it!

Shrimp Scampi Marinade

The shrimp were marinated for 30 minutes at room temperature with:

• 1/4 cup fresh lemon juice
• 2 Tablespoons chopped parsley
• 1 Tablespoon chopped garlic
• 1 Tablespoon olive oil
• 1 teaspoon Tabasco

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Cod is one of my favorite fish.  Cod is meaty but light and does not have a strong, oily “fish taste”.  Cod is a little like chicken in that it is a blank canvas for marinades and is great either grilled or smoked.

Let me show you how I smoke cod and use it to make some great fish tacos!

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I am falling in love with using my new cast iron griddle on my Weber grills.  These crab cakes are one more reason why!

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After a successful little fishing trip down in the Gulf I ended up with a pile of speckled trout filets. I grilled them on my Weber gas grill a couple of different ways and both turned out pretty tasty.  

The next time I grill these I am going to do a hybrid approach between the two methods and that is what I will put in the recipe card.

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