Smoked Mahi-Mahi
Incredible mahi-mahi fillets coated in lemon pepper and herb seasoning before cooked low and slow on cedar planks. This mild-but-sweet hot smoked mahi-mahi recipe is the perfect way to enjoy barbecue seafood at home.
Servings: 2
Equipment
Ingredients
- 4 fillets mahi-mahi
- 6 tbsp olive oil
- 1 lemon (juice of)
Dry Rub
- 2 tbsp lemon pepper
- 1 tbsp kosher salt
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tsp garlic powder
Instructions
- Preheat your smoker to 250-275℉ (120-135℃)
- Rinse your mahi-mahi fillets and pat dry with a paper towel
- Drizzle olive oil over the fillets and lightly rub in to ensure it covers the surface fully
- In a small bowl, combine the dry rub ingredients. Sprinkle over each side of the fillets, covering evenly and liberally.
- Once the smoker is to temperature, place mahi-mahi fillets on cedar planks skin-side up. Transfer to smoker, placing planks on grates over indirect heat.
- Close your smoker’s door/lid and leave fish to smoke until internal temperature reaches 145°F (62°C). Approximately 45-60 minutes. They do not need to be flipped and should be left cooking skin-side up for the duration.
- Once the fillets hit target internal temperature, remove the mahi-mahi from the smoker. Squeeze over some lemon juice and serve while hot.