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1: Take your cedar plank and completely submerge it in pinot grigio for at least 5hrs.
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make sure your plank is big enough for all the fillets.
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2: Rinse and pat dry your (fully thawed) Mahi Mahi fillets so they are dry and place on a large platter (try to buy the fillets without the skin / even frozen is ok) .
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3: Rub both sides with olive oil and generously rub the fillets with your chili lime spice and sprinkle some fresh rosemary/thyme on top .
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Cover and place in the fridge for a few hours before cooking.
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4: Once you are ready to cook , take your plank and dry the side you are going to cook on .
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Baste that side with olive oil and sprinkle that side with salt.
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5: Preheat your grill to an even medium heat .
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Place all the fillets on the plank and add a slice of lemon to each fillet .
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6: Grill them for at least 30 minutes and try not to open the grill to maintain a consistant temperature You will see the tops flake and the lemons brown just a bit when they are done.
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If there is a flare up try to put it out and close the lid as soon as you can to keep in the smoke and temp right.
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Smoke will be billowing out of your grille but thats what the cedar plank is for , but keep an eye out for flare ups.
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If you soak the planks for 5+ hours you should have no problems if you maintain the steady medium heat.
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7: Once the fillets are browned and flakey , take the whole plank off and serve as is with the plank as a serving tray .
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(keep a towel or trivet under for the heat).
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8: I usually serve this with some rice and asparagus.
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Trust me when I say you will get rave reviews.
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Just dont over cook the fillets.
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Check them when its about 30 minutes into cooking and peek every 5-10 minutes thereafter .
