Grilled Mahi Mahi Recipe

Grilled Mahi Mahi garnished with salsa from the front view

This Grilled Mahi Mahi is an easy recipe made with a few simple ingredients. Marinated in a zesty mahi mahi marinade, it is a quick way to get delicious dinner on the table.

Course Dinner, Weeknight Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Resting time 30

Total Time 50

Servings servings

Calories 303kcal

Author Aysegul Sanford

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)

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.
Using a fish spatula (or any other wide spatula), gently flip mahi mahi and continue to cook until 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

While I used a gas grill in this recipe, you can also grill mahi mahi fish fillets using a charcoal grill and a grill pan.

For grilling 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.
A word on mahi mahi: This recipe was tested with both fresh mahi mahi with skin on and individually wrapped frozen (and) thawed mahi mahi without the skin on. Either one will work in this recipe.
Timing: Because mahi mahi comes in different sizes, the grilling time may differ depending on the thickness of your fish. With a thermometer, you’ll know when your fish finishes cooking when the thickest part of the fillet reaches 130 degrees F.

Nutrition