Smoked Florida Mahi Recipe

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. Place on a baking sheet and brush both sides with 2 tbs olive oil. Zest the lemon over the fillets, then squeeze half the lemon juice evenly over them.

Season

In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp brown sugar and 0.5 tsp garlic powder. Sprinkle the spice mixture evenly over both sides of the fillets and press lightly so it adheres.

Preheat smoker or grill for indirect smoking

If using a dedicated smoker: preheat to 225°F (107°C). If using a charcoal or gas grill: set for indirect heat with a drip pan and maintain 225–250°F (107–121°C). Drain soaked wood chips and add to smoker box or coals to produce steady smoke.

Smoke the fish

Place fillets skinless-side down on the smoker/gill grate away from direct flame. Smoke until internal temperature reaches 135–140°F (57–60°C), about 25–40 minutes depending on thickness (thicker fillets may take longer). Fish should flake easily but remain moist. During the last 5 minutes, squeeze remaining lemon juice over the fillets.

Rest

Remove the fish from the smoker and let rest on a cutting board for 5 minutes. Flake into large chunks using two forks or slice into portions.

While the smoker preheats (or up to 2 hours ahead), combine 0.5 cup rice vinegar, 0.5 cup water, 2 tsp sugar, 0.75 tsp kosher salt and 0.25 tsp red pepper flakes in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Pack sliced red onion, cucumber and carrot tightly into a jar or container and pour the brine over them, ensuring vegetables are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Pickles will be bright and slightly tangy after 30 minutes and improve for up to 24 hours.

Toast the pita: Preheat a skillet or grill pan over medium-high heat. Brush each pita lightly with olive oil or melted butter (about 1/2 tbs per pita) and sprinkle a little sea salt. Toast 1–2 minutes per side until warm, slightly charred and crisp at the edges. Keep warm in foil.

Warm the optional sauce: If using tzatziki or yogurt sauce, stir and taste; thin with a teaspoon or two of water or lemon juice if needed and season to taste.

Assemble: Place a toasted pita on a plate. Spoon 3–4 oz (about 85–115 g) of smoked mahi into the center. Top with a generous tablespoon of pickled vegetables, a drizzle (about 1 tbs) of tzatziki or yogurt sauce if using, and a sprinkle of chopped cilantro or parsley. Serve with a lemon wedge on the side for extra brightness.

Serve: Repeat to make 4 servings. Offer extra pickled veggies and lemon wedges alongside.