We're Eatin' Flipper, Folks!
Fooled ya, Miss Claudia! You thougt we was gonna eat dolphin!
We're eatin' dolphin FISH - otherwise known as Mahi-Mahi or Dorado.
Mmmm..mmm...cajun spiced over mesquite wood!
Grilled to perfection, Bob style!
BBQ Bob’s Cajun Spice
1/2 cup Kosher salt
1/2 cup cayenne
1/2 cup paprika
1/2 cup garlic granules
1/2 cup ground black pepper
4 tablespoons onion granules
4 tablespoons oregano, dry
4 tablespoons thyme, dry
Mix all ingredients and store in a jar.
Rub spice into the fish, wrap in plastic.
Marinade 1 hour only
Get your grill ready – (mesquite wood preferably) – get the coals up as close to the grill as possible – make sure you get some extra vegetable oil and apply it liberally on the grill with a rag so the fish won’t stick.
This is a quickie….depending upon the thickness of the steaks. Anywhere from 2-4 minutes per side.
Serve with white rice and spicy black beans with garlic.
Of course, wash it down with some ice cold Mexican style beer.
My “Itchy Huevos” beer is PERFECT with this and I’m posting the recipe for the beer too….
Itchy Huevos Beer Recipe
Brewer: BBQ Bob
Beer: Itchy Juevos! Style: Vienna
Type: Extract w/grain Size: 5.0 gallons
22 HCU (~12 SRM)
Bitterness: 32 IBU
OG: 1.060 FG: 1.015
Alcohol: 5.8% v/v (4.5% w/w)
Grain: 2 lb. German Vienna
1 lb. German Munich
8 oz. British crystal 50-60L
1 oz. Belgian chocolate
8 oz. Flaked wheat
Boil: 60 minutes SG 1.046 6.5 gallons
6 lb. Light malt extract
8 oz. Wheat extract
Hops: 1.0 oz. Saaz (3.75% AA, 60 min.)
.5 oz. Spalt (6.75% AA, 30 min.)
.5 oz. Spalt (6.75% AA, 15 min.)
1.0 oz. Saaz (3.75% AA, 2 min.)
1.0 oz. Spalt (6.75% AA, 2 min.)
Yeast: WLP Mexican Lager-Platinum series