Grilled Mahi-Mahi

Name: Grilled Mahi-Mahi
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g mahi-mahi fillet (skinless, 4 pieces); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch smoked paprika; 1 pcs lemon (cut into wedges, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(115)

TASTE SCORE

8/10

Flaky, moist mahi-mahi fillets kissed with char from the grill, brightened with a simple citrus-herb marinade. A light and healthy seafood main that feels like a seaside vacation, ready in 20 minutes flat.

PREP

10m

COOK

SERVES

100 G

183 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gmahi-mahi fillet · skinless, 4 pieces2 tbspolive oil2 tbsplemon juice · freshly squeezed2 pcsgarlic · cloves, minced½ tspsalt1 pinchblack pepper · freshly ground1 pinchsmoked paprika1 pcslemon · cut into wedges, for serving2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

183

CALORIES · 100 G

Protein24g · 52%

Carbs3g · 7%

Fat8g · 39%

Fiber1g

Sugar1g

Saturated fat1g

Cholesterol91mg

Sodium402mg

Potassium569mg

Phosphorus187mg

How we calculate →

METHOD · 6 STEPS

prep
Make the marinade and coat the fish.
1.In a medium bowl, whisk olive oil, lemon juice, minced garlic, salt, black pepper, and smoked paprika until combined.
2.Pat the mahi-mahi fillets completely dry with paper towels.
3.Brush the marinade evenly over both sides of each fillet.
TIPPatting the fish dry ensures it sears instead of steaming — moisture is the enemy of a good crust.
rest · ~10 min
Marinate the fish briefly while the grill heats.
Let the seasoned fillets sit at room temperature for 10 minutes. This gives the flavors a chance to penetrate without acid over-cooking the fish.
prep
Preheat and oil the grill.
Heat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates with a paper towel dipped in olive oil to prevent sticking.
TIPClean, well-oiled grates are the secret to getting those perfect grill marks without the fish tearing.
grill · ~8 min
Grill the mahi-mahi fillets.
1.Place the fillets on the hot grill at a 45-degree angle to the grates.
2.Cook undisturbed for 3-4 minutes, until grill marks form and the fish releases easily.
3.Flip carefully with tongs and grill the second side for 3-4 minutes more.
TIPMahi-mahi is done when it flakes easily with a fork and reaches an internal temp of 137°F — it will carry over to 140°F while resting.
rest · ~2 min
Rest the fillets briefly.
Transfer the grilled fillets to a plate and let them rest for 2 minutes. This allows the juices to redistribute, keeping every bite moist.
serve
Garnish with fresh parsley and serve with lemon wedges.
Sprinkle the fillets with chopped parsley and arrange lemon wedges alongside. Serve immediately while warm and flaky.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the mahi-mahi fillets bone-dry before brushing with marinade to ensure a good sear.
2
Let the fish marinate no longer than 10 minutes; the lemon juice can begin to cook the delicate flesh.
3
Heat the grill to medium-high (about 400°F) and oil the grates well to prevent sticking.
4
Place fillets at a 45° angle to the grates for attractive cross-hatch grill marks.
5
Don't move the fish until it releases easily from the grates — forcing it will cause tearing.
6
Use an instant-read thermometer: mahi-mahi is perfectly cooked at 137°F; it will carry over to 140°F.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Cajun

Replace smoked paprika with 1 teaspoon Cajun seasoning and add a pinch of cayenne for a bold, spicy kick that pairs beautifully with grilled fish.

Herb Crusted

Herb-Crusted

After brushing on the marinade, press a mixture of chopped fresh dill, chives, and tarragon onto both sides of each fillet for an aromatic, garden-fresh crust.

Mango Salsa Topping

Serve the grilled mahi-mahi with a fresh mango salsa (diced mango, red onion, jalapeño, cilantro, lime juice) for a sweet-tangy contrast.

Lemon Butter Basting

During the last minute of grilling, baste the fillets with melted butter mixed with extra lemon zest and a pinch of garlic powder for extra richness.

HEALTH BENEFITS