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Grilled Mahi Mahi is a deliciously seasoned, mild-tasting white fish filet with a smoky grilled flavor, that is super easy to make, and can be ready in 20 minutes!
Not only is Grilled Mahi Mahi delicious, but it is also sustainable, eco-friendly, and is a lean, high-protein main dish, so you can feel good about grilling and serving it to your family.
I first enjoyed Mahi Mahi at a nice local seafood restaurant years ago and loved it. However, to get good quality Mahi Mahi at a restaurant is often pricey!
I’ve gotten sticker shock many times when looking at the price on the menus!
Therefore, I decided to buy Mahi Mahi and make it at home for a more budget-friendly option. Also, this way I know the chef (moi) will cook it just the way I like it! 🙂 If you are looking for Seafood Recipes, then you’ll love this Grilled Mahi Mahi.
Table of Contents
- Why You’ll Love This Mahi Mahi Recipe
- What is Mahi Mahi?
- What Does Mahi Mahi Taste Like?
- How To Prepare Mahi Mahi
- Where To Buy Mahi Mahi?
- How To Season Mahi Mahi
- How To Grill Mahi Mahi
- Recipe Tips for Grilling Mahi Mahi
- Why Grill Mahi Mahi?
- Variations Of Mahi Mahi Seasoning
- What To Serve With Grilled Mahi Mahi
- Frequently Asked Questions
- More Recipes You’ll Love
- Recipe
- Reviews
Why You’ll Love This Mahi Mahi Recipe
- Smoky Flavor. You’ll love Mahi Mahi because it takes on that smoky grilled flavor that combines perfectly with the savory seasoning.
- Firm Texture. It has a firm texture with a large flake, which means it can stand up to grilling without falling apart very easily.
- Cooks Fast. Literally, you can have dinner on the table in 20 minutes. The fish cooks very quickly on the grill.
- Good For You. You can feel good about serving Mahi Mahi as it is a lean protein with plenty of potassium and Vitamin B.
What is Mahi Mahi?
Mahi Mahi, which means strong strong, is the Hawaiian name for a brightly colored, flat-headed fish that swims in subtropical warm waters of oceans around the world, but for the U.S. about 1/3 come from the Atlantic, Gulf of Mexico, and the Carribbean. It is one type of fish that is currently not over-fished, which makes it a sustainable, eco-friendly choice.
What Does Mahi Mahi Taste Like?
Mahi Mahi has a distinctive but mild flavor. It is firm, lean and sweet but does not have a strong “fishy” or “gamey” taste. It takes on the flavors of the seasonings it is cooked with.
How To Prepare Mahi Mahi
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
Where To Buy Mahi Mahi?
You can buy Mahi Mahi at Trader Joes, Costco, Sam’s, and at many grocery stores. Our regional grocery, H-E-B carries Mahi Mahi.
However, if you prefer to have fresh seafood delivered to your door, where you can choose the type of fish or seafood you like, including Mahi Mahi, then I recommend FreshFishDirect.com (affiliate link). You can make a one-time order or order their subscription box, “Build A Catch” where you select the the type of seafood you want to receive. It is the most convenient way to eat the best seafood.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- 2 Mahi Mahi Filets – If you can’t find Mahi Mahi, you could substitute swordfish, halibut or snapper.
- Olive Oil
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Unsalted butter
- Fresh Parsley or Cilantro
NOTE: It is easy to customize the Mahi Mahi seasoning. So you can change up the seasoning each time you grill it. See below under Variations of Mahi Mahi Seasonings for more ideas.
Directions
- Place the mahi-mahi filets on a sheet tray and brush all sides with the olive oil, set aside.
How To Season Mahi Mahi
- In a small bowl stir together the salt, garlic powder, onion powder, paprika, and black pepper. Season the fish on the top and sides with the seasoning, use it all!
- Rub the seasoning on the fish on the top and sides of each filet.
How To Grill Mahi Mahi
- Prepare your grill and oil the grates over medium-high heat. Once hot, place the mah-mahi flesh side down onto the grill. Grill for 3-5 minutes per side until it reaches your desired doneness. Try to flip it only once or as little as possible to not break up the fish. Well done is an internal temperature of 165°F.
- Remove the fish from the grill and Immediately brush the tops of the fish with the melted butter.
- Serve the Mahi Mahi with grilled lemon wedges on the side.
Recipe Tips for Grilling Mahi Mahi
- Fresh Fish. Start with the freshest fish you can buy. Ideally, if you can be there when the boat comes into shore and buy the fish then, by all means, do it! (And then everyone will want to go to your house for dinner!) Realistically, for most people, you can either visit your local fishmonger. Another option for many people would be to buy it frozen at someplace like Costco.
- How To Keep Fish From Sticking To The Grill
- First, oil the fish by brushing all sides of the fish with olive oil.
- Secondly, wait to turn the Mahi Mahi fish filet until it releases from the grill on its own. Don’t try to turn it if it is sticking to the grill. This may take 4 or 5 minutes of grilling on one side.
- Thirdly, see below re: grilling with the skin on.
- Mahi Mahi Skin.
- Grilling. I recommend grilling the mahi-mahi with the skin on, and with the skin side down on the grill. This will help keep the fish from falling apart on the grill.
- Serving. You can serve it with the skin on, although most people do not like the eat the skin of Mahi Mahi because it can be chewy. You can also remove the skin right before serving. This is why I say no need to season the bottom of the fish skin since it will not be eaten anyway.
- Seasoning. It seems like a lot of seasoning to use, it's not, use it all, so flavorful!
- Lemon. I suggest grilling a lemon to go alongside the mahi-mahi. The smokey lemon juice adds the perfect touch on top. To do this, slice a lemon in half, brush with olive oil and sear it until dark golden brown directly on the grates while you cook the fish.
- Doneness. You can eat mahi-mahi medium-rare and above, however, I like it more well done and pull it at 160*F. It will continue to cook after it has been taken off the grill. Mahi-Mahi has a firm and flaky texture, perfect for the meat lover in your life!
Why Grill Mahi Mahi?
Mahi Mahi is a great fish for grilling because it has a firm texture that does not easily fall apart on the grill.
Variations Of Mahi Mahi Seasoning
- Homemade Taco Seasoning – Change up the seasoning by using different seasonings. One of our favorites is my homemade taco seasoning.
- Cajun Blackening Seasoning – Give it a spicy Cajun flair!
- Easy Greek Seasoning – Greek Seasoning, similar to Italian Seasoning, combined with lemon juice, gives the Mahi Mahi a Mediterranean flair!
- Mahi Mahi On A Plank – To change things up, serve the Mahi Mahi on a cedar plank.
- Mahi Mahi Tacos with Mango Salsa – Add Cajun blackening seasoning and fresh mango salsa for a fresh, summer seafood dish!
What To Serve With Grilled Mahi Mahi
- Pineapple Salsa – continues the Hawaiian theme throughout the meal. You may also like serving with other fruit salsa, like Peach Salsa, Mango Habanero Salsa, or Watermelon Salsa.
- Cajun Jalapeno Slaw – A boldly flavored cool slaw will contrast nicely with the Mahi Mahi.
- Cucumber Tomato Salad – Another cool and delicious good for you side salad.
- Cilantro Lime Rice – This mildly flavored rice goes perfectly with the fish.
- Rice Pilaf – For a buttery, nutty rice, try this Rice Pilaf as a side.
- Grilled Peaches – If you are grilling fish, why not grill dessert as well! So sweet and delicious!
- Pineapple Ice Cream – If you are doing a Hawaiian theme, then this sweet, creamy Pineapple Ice Cream will be the perfect tropical dessert.
- Mahi Mahi Fish Sandwich – Turn this Grilled Mahi Mahi filet into a delicious fish sandwich.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Yes, it is possible to make it ahead of time, refrigerate it and reheat it later. However, I recommend grilling it shortly before serving for the best flavor.
How Do I Store Leftovers?
Store it in an airtight container in the refrigerator for up to 5 days.
Can I Freeze This Recipe?
I don’t recommend freezing queso as it does not maintain its creamy texture well after freezing and reheating.
More Recipes You’ll Love
- Cajun Blackened Salmon
- Dr Pepper Maple Chipotle BBQ Chicken
- Grilled Bacon Wrapped Jalapeno Quail
- Air Fryer Salmon Patties with Dill Sauce
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Recipe
Ingredients
- 2 (6-ounce) Mahi Mahi filets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter (melted)
- Fresh chopped parsley for garnish (optional)
Instructions
- Place the mahi-mahi filets on a sheet tray and brush all sides with the olive oil, set aside.
- In a small bowl stir together the salt, garlic powder, onion powder, paprika, and black pepper. Season the fish on the top and sides with the seasoning, use it all! Rub the seasoning on the fish.
- Prepare your grill and oil the grates over medium-high heat. Once hot, place the mah-mahi flesh side down onto the grill. Grill for 3-5 minutes per side until it reaches your desired doneness. Try to flip it only once or as little as possible to not break up the fish. Well done is an internal temperature of 165°F.
- Immediately brush the tops of the fish with the melted butter and serve with a garnish of optional parsley and lemon wedges.
Jeanne @ Cooksister says
Oh that sounds so good! I seldom see mahi mahi in the supermarket here in the UK but when I do, I grab it! Gorgeous grill marks on your fish too 🙂
Michele says
Thank you!
Beth Sachs says
I love how quick this recipe is. Super tasty too!
Michele says
Thanks.
Katherine says
Such a great way to enjoy mahi mahi! Great flavors with it.
Michele says
Thank you.
Claudia Lamascolo says
Great tips for making this grilled Mahi we eat this fish in Florida often thanks for sharing
Michele says
Thanks. Glad you like it.
Jacqueline Meldrum says
I love all the spices you’ve used. I bet the flavour they give is amazing.
Michele says
It is delicious!
Gina says
Love how well mahi mahi stands up to grilling which is my favorite way to enjoy fresh fish. This seasoning mix is great on all sorts of white fish too, great recipe!
Michele says
Thank you!
Mary Dante says
What if your Mahi Mahi doesn’t have it’s skin anymore? My husband and I went deep sea fishing in Cabo and brought home our Mahi Mahi and Blue Marlin (50 pounds of fish!). The people who processed the fish, took all the skin off.
Michele says
Hi Mary,
Wow! That’s a lot of fish. If the fish has no skin, you can try grilling but it may or may not fall apart. You could try one piece to test it, if you like. If you want to be safe, put a skillet on the grill, add oil to the skill, spray oil on all sides of fish and cook it in the skillet. Let me know how it works out.
Thanks,
Michele
Aliesha says
Really delicious seasoning blend for fish! We made this for a Mother’s Day lunch, and everyone enjoyed it. The recommendation of skin-on fillets is a good one – we were glad we bought that kind. Will definitely make again, and I’m sure it would be great on other varieties of fish.⭐️⭐️⭐️⭐️⭐️
Michele says
Hi Alisha,
I’m so glad you liked it. Thanks for the kind words.
Michele
Laurie C says
This may sound strange since we’re in our “senior” years, but this is the first time that my husband and I have had mahi-mahi. We loved it! The seasoning was perfect. Thank you for a tasteful recipe!
Rochelle says
Wonderful flavor. The skin wasn’t on the fish so I used a cast iron grill pan on top of the grill and it was very easy to grill in one piece. A go to recipe to keep on hand.
Michele says
Hi Rochelle,
I’m so glad you liked it!
Thanks,
Michele