stuffed mahi mahi

[drose]

Anyone can do this recipe.

Take a large mahi fillet(5to10 pounds)skin down,
(the lateral line is visable and a good line to go by)meat side up, split it down the middle, then out to the sides but not all the way through the meat or skin.

Chop whatever veggies you have on hand and sautee in butter and white wine til softend, add your favorite spices, you can add other(diced) fish or shrimp or lobster or whatever you want at this point.

Toast what ever kind of bread and break up for bread crumbs.

When all is cooked combine in bowl with bread crumbs and mix well, lightley beat one or two eggs til mixed and add and mix completely.

Cover grill with foil, spread butter or oil on foil, lay mahi fillet skin down on foiled grill, season with salt, pepper and garlic and then stuff being sure to get the stuffing all the out to the edges of the split fillet, place some fresh halved lemons or limes and some butter chunks around the fillet.

Roll up the edges of the foil to stop the juices from causing flare ups, cook til fish seperates easily with fork at it's thickest section.

When it is done, VERY CAREFULLY lift the foil and pour the juices of into a sautee pan, heat those juices up and reduce by half, add half and half, heavy cream, or flour or a rue or corn starch and water. whatever you have to thicken.

Serve mahi, pour sauce over and have a glass of white wine or a cold beer, relax and watch the sunset or moon rise.
enjoy, Danny