Tropical-Style Mahi Mahi
This recipe was shared by Dr. Hans Vogelsong of the Recreation and Leisure Services Department at our alma mater, ECU. Hans is living in Greenville now, but tells of times growing up in Florida and enjoying dolphin on the grill. This recipe sounded a bit odd at first, but sure is worth trying. While it is different from anything I've tried before, it is indeed a moist way to prepare fish. I tried it with dolphin, but bet it would be good on other fish as well. Give it a try!
American Cheese (the real thing, NOT cheese food product)
For cooking this dish, you will need one of the vegetable/fish trays, with small holes. First, cover the entire tray with slices of orange. I cut my oranges about 1/4 inch thick. Place fish on top of orange slices. Place one slice of American cheese on top of each piece of fish. Sandwich thickness is about right. Close the grill and cook on medium high. When the cheese totally melts and evaporates, the fish is ready to eat.
Note: If you use cheese food product, it will simply melt on top of fish become like a piece of plastic. It will not keep the fish moist or enhance the flavor (I tried it). You may need to look at the deli section of food store to find the real thing.