Grilled Mahi Mahi Recipe

Make tartar sauce

In a small bowl combine 0.5 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp very finely minced shallot and 1 tbsp finely chopped fresh parsley. Add 1 tbsp fresh lemon juice, 0.5 tsp Dijon mustard and 0.25 tsp Worcestershire sauce. Season with 0.25 tsp salt and 1/8 tsp black pepper. Stir until evenly combined, taste and adjust seasoning. Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Prep and season

Pat the 11-ounce mahi mahi fillet dry with paper towels. Brush both sides lightly with 1 tbsp olive oil. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Broil (or grill) the fillet

Position an oven rack about 6 inches from the broiler element and preheat broiler to high. Place the seasoned fillet on a foil-lined baking sheet or on an oiled broiler pan, skin-side down if skin is present. Broil for 5–7 minutes, checking at 4 minutes: the fish should be opaque and flake easily with a fork and register 135–140°F (57–60°C) at the thickest part for moist texture. If using a hot grill over medium-high heat, cook 4–5 minutes per side until opaque and flaky.

Rest and finish

Remove the fish from the heat and let rest 2 minutes. Squeeze half a lemon (the 0.5 lemon from ingredients) over the fillet to finish. Transfer to a serving plate.

Spoon 2–3 tablespoons of the chilled house tartar sauce alongside the broiled mahi mahi fillet. Add a lemon wedge to the plate. Garnish with an optional pinch (1 tsp) of chopped fresh parsley. Serve immediately.