Fresh Mahi Mahi Recipe

Prep fish

Pat mahi mahi fillets dry with paper towels. In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Brush or rub the mixture evenly over both sides of the fillets. Let rest 10 minutes at room temperature.

Grill or pan-fry

For grilling: preheat grill or grill pan to medium-high (about 400°F/200°C). Oil the grates. Grill fillets 3–4 minutes per side until opaque and easily flake with a fork (internal temp 135–145°F). For pan-frying: heat a large skillet over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add fillets and cook 3–4 minutes per side until golden and cooked through. Remove and keep warm tented with foil.

Bring 2 cups water and 1/2 teaspoon salt to a simmer in a medium saucepan. Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened — about 5 minutes for quick-cooking grits or 20–25 minutes for stone-ground (follow package times). Stir in 1/2 cup milk and 1 tablespoon butter; cook 1–2 minutes more until creamy. Remove from heat and stir in 1/2 cup grated Parmesan. Season with black pepper to taste and keep warm, stirring occasionally. If too stiff, loosen with a splash of milk or water.

Cook eggs to order: For fried/sunny-side up or over-easy, heat a nonstick skillet over medium-low, add 1 teaspoon butter or oil. Crack eggs into skillet and cook slowly until whites set; for over-easy flip gently and cook 15–30 seconds more. For scrambled, beat eggs with a pinch of salt, cook low and fold until soft curds form. Season with salt and pepper. Keep warm.

If using bread: brush both sides lightly with butter and grill or toast over medium heat until golden, about 1–2 minutes per side. If using biscuit: warm according to package or cut and warm in a 350°F oven for 5–8 minutes; split and butter.

Divide parmesan grits between plates (about 1/2 cup per serving). Place the cooked mahi mahi on top or beside the grits. Serve 2 cooked eggs alongside. Add grilled toast or warmed biscuit on the side. Garnish with chopped parsley and a lemon wedge. Optional: spoon any pan juices over fish and squeeze lemon before eating.