Smoked Mahi Recipe

Prep fillets

Rinse the mahi-mahi fillets under cold water and pat dry thoroughly with paper towels. Trim any ragged edges and remove pin bones if present. Leave fillets whole (about 6–8 oz each) or cut into portions as desired.

Make marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place the fillets in the dish skin-side down (if skin is on) and spoon or brush the marinade over both sides so they are evenly coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavor to penetrate without breaking down the fish.

If using the dry rub for extra crust, mix 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp onion powder in a small bowl. After marinating, pat the fillets lightly to remove excess marinade and sprinkle the rub evenly over the flesh side, pressing gently so it adheres. Do not over-rub—this complements the smoky flavor.

Prepare smoker or grill for indirect smoking

Preheat your smoker or a gas/charcoal grill set up for indirect heat to 200–225°F (93–107°C). If using a charcoal grill, bank coals to one side. For gas grills, only light one or two burners and leave the other side off. Place a water pan under the cooking grate where the fish will sit to help maintain moisture.

Prepare wood chips

If using wood chips, soak 1 cup apple or cherry wood chips in water for 30 minutes, then drain. For a charcoal grill, scatter soaked chips over hot coals. For a gas grill, place chips in a smoker box or make a foil packet with holes and place over the lit burners.

Oil the grates

Brush the cooking grate lightly with 1 tsp olive oil or use a high-heat spray to prevent sticking. Transfer the fillets to a plate or fish plank if using (cedar plank soaked 1 hour gives extra flavor) and let them sit at room temperature for 10 minutes while the smoker reaches target temperature.

Smoke the mahi

Arrange the fillets on the grill/smoker grate over the indirect heat zone, flesh side up (or skin side down if skin-on). Close the lid and smoke at 200–225°F (93–107°C) for 25–35 minutes, depending on thickness. Check after 20 minutes: the fish is done when the internal temperature reaches 140–145°F (60–63°C) and flakes easily with a fork but remains moist. Avoid overcooking.

Finish direct (optional)

If you want a bit of char, move the fillets to direct heat for 1–2 minutes per side at the end—watch carefully to prevent drying out. Alternatively, broil for 1–2 minutes to caramelize the top.

Remove the smoked mahi-mahi from the grill and transfer to a serving platter. Let rest 3–4 minutes. Brush very lightly with reserved olive oil if desired, sprinkle with chopped fresh parsley (2 tbs) and serve with lemon wedges alongside. Adjust salt and pepper to taste at the table.