Growing up in Türkiye, late summers into late fall meant fish dinners night after night. Mahi mahi was part of that tradition: wild-caught, moderately priced, mild-flavored, almost like a blank canvas.
Now living in the US, I also appreciate that it is available year-round. You can find fresh mahi mahi during the season (April through September) or frozen for the rest of the year.
Most people see its mild flavor as a downside. To me, it is an advantage because it takes on marinades, salsas, or a squeeze of lemon better than most other fish with stronger flavors can.
That advantage is exactly what my Mahi Mahi Marinade is built for. It started as a version of my Shrimp Marinade Recipe; a quick way to flavor it. A short soak in a small amount of lime juice mixed with lime zest, olive oil, and honey does the job fast and efficiently, without waiting hours (or overnight).
I have grilled enough fish to know exactly where it can go wrong: torn, dry, or underseasoned. Below, I shared all my tips for getting it right, so your mahi mahi will not stick to the grill or taste bland again.
Ingredients Notes
This grilled mahi mahi recipe comes together with a handful of everyday ingredients. The full list with exact measurements in the recipe card below. Below are a few notes worth sharing from my recipe testing.
Mahi mahi (Fresh or frozen): You will need four mahi mahi fillets (6-8 oz. each). If you can, get them with the skin on, as it helps hold the fillet together on the grill.
That said, I have also made this with frozen, skinless fillets, and it works just as well. If you are using frozen, be sure to thaw them completely in the fridge overnight before marinating.
Where to buy mahi mahi: You can buy it fresh at your local fishmonger between April and September.
You can also find it frozen, individually portioned, and wrapped in your local grocery store’s frozen seafood section year-round.
In some markets, mahi mahi is sold as dolphin fish, so do not be misled by the label.
The marinade: Lime juice and zest are the base of my grilled mahi mahi marinade, but lemon juice and zest work just as well. The rest of the ingredients are pretty straightforward: olive oil, garlic, paprika, and a touch of honey.
For the full breakdown of this marinade, including ways to use it beyond this recipe, check out my Mahi Mahi Marinade Recipe.
If you want to switch things up, my Blackened Seasoning works well here too. You can add a teaspoon (or more) of it instead of paprika in the marinade.
How To Grill Mahi Mahi
From start to finish, making this grilled mahi mahi takes less than an hour on a gas grill. If you need instructions for charcoal or pan-grilled mahi mahi, I have included them in the recipe card below.
Step 1 – Mix the marinade: Choose a bowl big enough to fit all the fish fillets. Whisk together the olive oil, garlic, lime zest, lime juice, honey, paprika, salt, and black pepper in the bowl.
Reserve two tablespoons of the mixture and set it aside. We will use that as a sauce/drizzle at the end to finish it off.
Step 2 – Dry the fish: Use paper towels to dry both sides of the fillets thoroughly so the marinade clings to the fish. Then place them in the large bowl of marinade and coat both sides with the mixture.
Step 3 – Marinate the fish: Cover the fillets with stretch film, place them in the fridge, and marinate for 20 minutes or up to 30 minutes.
A word on the marinating time: You do not need to marinate the fish for too long. Lime juice is acidic, and if marinated longer, it will start to cook the fish, leaving the texture mushy instead of tender. So keep an eye on the clock.
Step 4 – Prepare the grill: Turn the burners to high, cover, and heat the grill to 450°F (232°C). Once the grill is properly heated, use a steel grill brush to clean the grates thoroughly.
Pro tip: Grilling mahi mahi at such a high temperature is intentional. The goal is to cook the fish fast without steaming. At such a high temperature, you get grill marks right away without drying the fish.
Step 5 – Oil the grates: Place some olive oil in a small bowl. Dip a wad of paper towel into the olive oil and then wipe down the grill grates.
Pro Tip: Cover the grates generously with oil. This is the most important step to ensure the fish will not stick to the grill.
Step 6 – Heat the oiled grates: Cover the grill for another 5 minutes. Then uncover it again and wipe the grates with the oiled paper towel.
Do not skip the double oiling. This is the secret to keeping the fish from sticking or falling apart on the grill as it cooks.
Step 7 – Grill: Place the mahi mahi directly on the grill, skin side up. Cover the fillets and cook them until the side facing the grill shows good grill marks and turns light brown.
This should take 3-4 minutes. Brush the tops with some leftover marinade to keep them moist.
Pro Tip: Do not rush the first side. You will know it is ready to flip when it releases easily from the grates. Test it by gently lifting a corner with your spatula. If it resists, give it another 30 seconds and try again.
Step 8 – Flip the fillets: Using a wide fish spatula, flip each fillet gently, then brush the other side with a little more marinade. To be clear, we are using the leftover marinade from marinating earlier, not the one we reserved earlier.
How long to grill? Cook until it flakes easily with a fork. Since thickness can vary from fillet to fillet, use a thermometer to check the internal temperature.
It is ready when the thickest part of the fish reaches 130°F (54°C) when inserted with a digital thermometer.
Step 9 – Serve: Transfer the cooked mahi mahi onto a large platter and drizzle it with the reserved marinade.
If desired, top the fish with my Fresh Peach Salsa as seen in the pictures.
Side Dishes To Serve With Barbecued Mahi Mahi
Honestly, you can serve this BBQ mahi mahi with a quick green salad, rice, or any grilled vegetable and call it a dinner. Below are a few of my favorite pairings:
- Salsa: Top it off with a fresh, sweet, and savory salsa to make it even more flavorful. My Mango Pineapple Salsa, Black Bean Corn Salsa, or Mexican Street Corn Dip would all work well here.
- Whole grains: Simple cooked rice works, but for a Mediterranean spin, try it with my Lemon Quinoa, Bulgur Pilaf, or Tabbouleh.
- Pasta: If you are serving a crowd and need a more filling side dish, try my Mexican Corn Pasta Salad or Lemon Ricotta Pasta.
- Sauce: If topping it off with salsa is not your thing, drizzle it with my Garlic Butter Sauce for a buttery finish.
Other Seafood Recipes You Might Like
- More mahi mahi: My Blackened Mahi Mahi takes the same fish in a spicier direction.
- Mediterranean-inspired: Try my Shrimp Orzo Salad, based on Ina Garten’s classic.
- Meal-prep friendly: My Chickpea Tuna Salad is ready in 20 minutes and easy to make ahead for the week.
Grilled Mahi Mahi Recipe
Ingredients
For the Marinade:
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- ¼ cup lime juice
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the fish:
- 4 mahi mahi fillets*, 6-8 oz each
- ¼ cup olive oil, for greasing grill grates
As Garnish (optional)
- 1 cup peach salsa, (or jarred pineapple salsa) optional
Instructions
- To make the marinade, whisk together olive oil, garlic, lime zest, lime juice, honey, paprika, salt and pepper in a bowl large enough to accommodate all the mahi mahi fillets. Reserve two tablespoons of the marinade and set it aside. We will use it to drizzle the grilled fish in the end.
- Dry mahi-mahi thoroughly with paper towels. Place the fillets in the marinade and make sure that they are coated on all sides.
- Cover with stretch film and let it marinate in the refrigerator for 20-30 minutes.
- To grill using a gas grill: Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F. Clean the grates with a steel grill brush if you have one.
- Dip a wad of paper towel into olive oil and then generously wipe the grates.
- Cover grill and heat for 5 minutes. Uncover and wipe grates one more time. Do not skip this step as it is crucial to prevent the fish from sticking to the grates as it cooks.
- Place mahi mahi on grill, skin side up. Cook, covered for 4-5 minutes until browned on that side. While it grills, you can brush the fish with leftover marinade to keep it moist.
- Using a fish spatula (or any other wide spatula), gently flip the mahi mahi and continue to cook until the flesh flakes apart and the thickest part of the fish registers 130 degrees F when inserted with a thermometer. This should take about 4-8 minutes depending on the thickness of the fish.
- Transfer grilled mahi-mahi fillets onto a large platter. Drizzle it with the reserved marinade and top it off with pineapple or peach salsa, preferred.
Notes
- To grill mahi mahi using a charcoal grill: Place charcoal briquettes in a large chimney starter. Light the coals. When top coals are covered with ash, pour them evenly over the grill. Place the cooking grate on top of the coals, cover the grill, and open the lid vent completely. Heat the grill until hot, about 5 minutes. Oil the grates with paper towels twice before placing the fish on the grill. Place mahi-mahi fillets on the grill, skin side up. Then, grill the fillets, covered, for 3 minutes without moving them. Using a spatula, flip each fillet and continue grilling until the fish flakes apart or the internal temperature registers 130 degrees F.
- Using a grill pan: Place a grill pan over medium-high heat and brush it with two tablespoons of olive oil. When it is sizzling hot, place mahi mahi fillets on the pan, skin side up. Cook, uncovered, for 4-5 minutes or until you can flip them easily without any resistance. Flip the fillets and cook for another 7-8 minutes or until the thickest part of the fish registers 130 degrees F. when inserted with a thermometer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
