In article ,
(Richard's ~JA~) wrote:

In part, Katra shares....
Cooked catfish fillets in the foreman
tonight...Took about 5 minutes per fillet
to get them done to flaky perfection.
Katra, would you recommend the same method for cooking the 1" thick
boneless, skinless Mahi-Mahi "steaks" I have here, and with what
seasonings? I do have a variety of Penzeys blends, as well as more
common "singles" to choose from. To th ebesy of my knowledge, I've
never eaten Mahi-Mahi steaks before, though I am dreaming of something
as good as plain-fried halibut. Many thanks ahead for hoped for reply!

Picky ~JA~


Well, I'm no expert... ;-) Just got my grill about a week ago so I'm
still experimenting! The catfish fillets are only about 1/2" thick.

I'd certainly recommend a good grill for them, but the timing is going
to have to be checked.

With these, after 2 minutes (which worked for beef steaks of comparable
thickness) I checked them every one minute with the tongs for done-ness.

Give it a shot and let us know the results?

K.

--
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