Grilled Mahi Mahi Recipe
Grilled Mahi Mahi is a deliciously seasoned, mild-tasting fish filet with a smoky grilled flavor, that is super easy to make, and can be ready in 20 minutes!
Servings 2
Calories 264kcal
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.
Video
Notes
- 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.
- I suggest grilling the mahi-mahi with the skin on. This will help keep the fish from falling apart on the grill. You can serve it with the skin on, although most people do not like the eat the skin of mah-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.
- It seems like a lot of seasoning to use, it’s not, use it all, so flavorful!
- 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.
- You can eat mahi-mahi medium-rare and above, I however 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!
Nutrition
Calories: 264kcal | Carbohydrates: 2g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 733mg | Potassium: 741mg | Fiber: 1g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg