Grilled Mahi Mahi Recipe
Make Grilled Mahi Mahi Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mahi Mahi and Marinade
Finishing & Garnish
Optional Side (Simple Grilled Vegetables)
Method
Mahi Mahi and Marinade
- 1
Prepare fillets
Pat mahi mahi fillets dry with paper towels. Trim any ragged edges. Lightly score the surface (one or two shallow 1/4-inch slashes) to help the marinade penetrate and to reduce curling while cooking.
- 2
Make marinade
In a shallow dish or bowl, whisk together 3 tbs olive oil, 3 tbs fresh lime juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp smoked paprika, 1 tsp ground black pepper, and 1 tsp kosher salt until combined.
- 3
Marinate
Place fillets in the dish or a resealable bag and pour the marinade over them, turning to coat. Refrigerate and marinate for 15–30 minutes (no more than 45 minutes to avoid breaking down the fish). Remove fillets from fridge 10 minutes before grilling to come closer to room temperature.
Grilling and Finishing
- 4
- 5
Grill fillets
Brush excess marinade off the fillets (to prevent heavy flare-ups). Place fillets on the grill over direct heat. Grill with the lid open for 3–4 minutes on the first side without moving them to develop grill marks. Gently flip using a thin spatula and grill 2–4 minutes more on the second side until the fish flakes easily and reaches an internal temperature of 135–140°F (57–60°C) for moist, fully cooked fish. Total cook time will be about 6–8 minutes depending on thickness (roughly 1-inch thick).
- 6
Baste and rest
If using butter, melt 2 tbs unsalted butter and brush it over the cooked fillets during the last 30 seconds on the grill for gloss and flavor. Transfer fillets to a plate, tent loosely with foil, and rest for 3–5 minutes.
- 7
Garnish and serve
Sprinkle chopped cilantro or parsley over the fillets and serve with lime wedges on the side. Squeeze lime just before eating for best brightness.
Optional Side (Simple Grilled Vegetables)
- 8
Prep vegetables
Toss sliced zucchini and red bell pepper with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until evenly coated.
- 9