Grilled Mahi Mahi Recipe

Marinate fish

Pat the mahi mahi fillets dry with paper towels. In a shallow dish or rimmed plate, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Place the fillets in the marinade, turning to coat all sides. Cover and refrigerate for 15–30 minutes (no more than 45 minutes to avoid breaking down the fish).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it on the stovetop over medium-high heat and brush lightly with 1 tsp neutral oil to prevent sticking.

Grill the fish

Remove fish from the marinade and let excess drip off. Oil the grill grates lightly. Place fillets on the hot grill. Grill until nicely charred and opaque through the center, about 3–5 minutes per side depending on thickness (target internal temperature 135–140°F / 57–60°C for moist fish). Avoid flipping more than once. Once cooked, transfer to a plate and let rest 3–4 minutes, then flake into large chunks suitable for tortillas.

While fish marinates, prepare the salsa. In a medium bowl combine 1 cup diced pineapple, 1 cup diced mango, 1 finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 minced seeded jalapeño. Add 2 tbs fresh lime juice and 1 tsp honey or agave. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and taste; adjust lime, salt, or honey as needed. Refrigerate until ready to assemble so flavors meld.

Toss the thinly sliced purple cabbage with 1 tbs fresh lime juice, 1 tsp olive oil, and 1/4 tsp salt. This brightens the cabbage and softens it slightly.

Warm the corn tortillas: heat the grill or a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel or in a covered container to stay warm.

Assemble tacos: place a small handful (about 1/4–1/3 cup) of dressed cabbage on each warmed tortilla. Top with a portion of grilled mahi mahi (about 3–4 oz or a generous chunk), and spoon 2–3 tbs of pineapple-mango salsa over the fish. Garnish with crumbled cotija or feta if using, and a lime wedge. Add hot sauce to taste.

Serve immediately while fish is warm and tortillas are pliable. Provide extra salsa, lime wedges, and hot sauce at the table.