Smoked Mahi Mahi
Mahi Mahi filets are seasoned with a Sweet Heat dry rub and smoked at 225F to an internal temperature of 140F.
Ingredients
- 8 ounce mahi mahi filets One filet per person
- Sweet Heat Dry Rub Ingredients Enough for Two Filets
- 2 tbsp turbinado sugar
- 1 tbsp Seasoned salt Lawry's or Morton's
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Sweet Heat Glaze Ingredients
- 1/3 cup Low Sodium Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tbsp Siracha Chili Garlic Sauce
Instructions
- Thaw the mahi mahi filets overnight in the refrigerator, rinse under cold water and pat dry with paper towels.
- Combine the dry rub ingredients and mix well.
- Season both sides of the filets with the dry rub and let sit for 15-20 minutes,
- Set your smoker to 225F.
- Smoke the fish for 30 minutes and then brush with the Sweet Heat glaze.
- Let the fish cook a few more minutes until an internal temperature of 140F is reached as measured with a digital thermometer in the thickest part of the filet.
Notes
Mahi Mahi is a dense, meaty fish with a mild flavor.
You can serve the filets with some broccoli and seasoned riced cauliflower for an incredibly filling and healthy meal. You could also break up the smoked fish and use them for some tasty fish tacos.