HANG LOOSE MAHI MAHI Name: Jeffrey Roser Base: Fort Bragg , NC Recipe: TWO SLABS OF MAHI MAHI , PAT THEM DRY , ADD SOME SALT ON BOTH , PUT 1 TO 2 CUPS OF MAYONAISE , FOUR GREEN ONIONS (CHOPPED) , AND PACK OF LUP CHONGE SWEET SAUSAGE (CHOPPED INTO SMALL CUBES), DASH OF SEA SALT, AND 2 TSP BLACK PEPPER INTO A MIXING BOWL, STIR WELL , PUT ONE PIECE OF THE FISH DOWN INTO A BOWL OF MILK , THEN DIP IT INTO A BAG OF (HOUSE AUTRY) MILDLY HOT SEAFOOD BREADER , LAY IT FLAT ON A PIECE OF BUTTER COATED HEAVY DUTY ALUMINUM FOIL ABOUT THREE FEET LONG, POUR MIX ONTO THE SLAB OF FISH AND COVER IT WITH A BREADED PIECE OF FISH , THEN WRAP UP THE FISH IN THE FOIL, BAKE IN CENTER OF OVEN 1 HOUR ON 350*F , THEN FLIP IT AND COOK FOR 1 HOUR MORE , TAKE OUT OF THE OVEN , CUT OPEN FROM THE CENTER AND PEEL BACK FOIL, ALLOW TO COOL AND SERVE !!!!ENJOY!!!!