Yep, did both the king and the mahi on the kabobs....of course there was a noticeable difference with the mahi being much better.
I steaked the kings, then cut each of the 4 round circlular pieces of meat out, which looks kinda like scallops such that they were boneless and skinless. I used old bay seafood seasoning, salt, pepper, and melted butter with fresh squeezed lemon juice. I wrapped some of the meat in bacon and strategically placed onions and peppers. They were really good.
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1994 Wellcraft V21
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