Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mahi fillets & marinade
Finishing glaze (optional)
To serve
Method
Mahi fillets & marinade
Prepare fish
Pat the mahi fillets dry with paper towels. Trim any ragged edges and ensure fillets are roughly even thickness (use a light slice to even out thicker areas). Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Make marinade
In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp honey, 2 cloves minced garlic, 1 tbs fresh thyme leaves, and 1 tsp smoked paprika until combined.
Marinate
Place the seasoned fillets in the dish and spoon the marinade over them, turning to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor without breaking down texture. If short on time, a 10-minute rest at room temperature is acceptable.
Grill fish
Remove fillets from marinade and let excess drip off. Place fillets on the hot grill presentation-side down. Cook without moving for 3–4 minutes until good grill marks form and the fish releases easily. Flip carefully and cook 2–4 minutes more, depending on thickness, until internal temperature reaches 130–135°F (54–57°C) for medium (fish will continue to cook while resting). Total cook time typically 6–8 minutes for 3/4–1 inch thick fillets.
Finishing glaze (optional)
While the fish rests, melt 2 tbs unsalted butter in a small pan over low heat. Stir in 1 tsp lemon zest and 1 tbs chopped parsley. Spoon the warm butter glaze over the grilled fillets just before serving.