Seasoned with olive oil, lemon juice, garlic, and paprika, this grilled mahi mahi is incredibly flavorful.
Ready in about 15 minutes, this easy recipe is a staple at our house throughout the year; you can make it on an outdoor grill or in a stovetop grill pan.
I enjoy white, meaty fish such as baked cod and grilled halibut. Mahi Mahi is another such fish that I like to cook.
Its firm flesh and moist texture make it ideal for grilling, although it can also be successfully pan-fried. In this recipe, I pair it with a boldly flavorful marinade that dramatically enhances its flavor.
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Ingredients
Here’s an overview of the ingredients needed for this grilled mahi mahi recipe. The exact measurements are listed in the recipe card below.
- Mahi Mahi fillets: The fillets I use come from Wild Fork Foods. They are frozen and skinless; I defrost them overnight in the fridge.
- Olive oil: I use extra-virgin olive oil in this recipe.
- Lemon juice: A tablespoon of freshly squeezed lemon juice adds acidity and brightens the dish.
- To season: Kosher salt, black pepper, garlic powder, and paprika.
- Optional garnishes: Lemon slices and chopped cilantro.
Variations
- Sometimes, I use melted ghee instead of olive oil. I enjoy its rich, nutty flavor.
- No fresh lemons on hand? Use ½ tablespoon of white wine vinegar.
- Enjoy spicy foods? Add a pinch of cayenne pepper or ¼ teaspoon of red pepper flakes.
- You can use a teaspoon of fresh minced garlic instead of garlic powder.
- Parsley is a good substitute for cilantro.
Grilled Mahi Mahi Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps:
In a small bowl, combine the olive oil, lemon juice, and seasonings.
Pat the fish fillets dry with paper towels. Coat them all over with the olive oil mixture.
Heat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Grill the fish until cooked through – about four minutes on the first side and three more minutes on the second.
Serve immediately, garnished (if desired) with lemon slices and chopped cilantro.
Expert Tips
- If the grill seems to be getting too hot, reduce the heat to medium before flipping the fish.
- The fish is done when its internal temperature reaches 145°F. It should have a firm, opaque flesh that easily flakes with a fork.
- You can make this recipe with other white fish, such as cod or halibut, as long as they are about ½-inch thick.
- I typically use a stovetop grill pan that accommodates three fillets, and this recipe reflects that. If your grill has more space, you can cook more fillets and adjust the remaining ingredients accordingly.
Recipe FAQs
Also known as dorado, this fish can be found in warm ocean waters. It has firm, white flesh and a mild, slightly sweet flavor.
This fish is often grilled, pan-seared, or used to make fish tacos and ceviche. My favorite way to cook it is grilling.
You can marinate the fish in the olive oil mixture, but it’s unnecessary. I simply coat it in the mixture, then immediately grill it, with excellent results.
This versatile fish can be paired with a variety of seasonings. I like using a mixture of olive oil, lemon juice, garlic, and paprika. It’s also excellent when cooked in butter and seasoned with garlic and dried thyme.
Serving Suggestions
If your grill is large enough to cook a side dish in addition to the fish, I recommend any of the following:
Alternatively, you can serve the fish with a salad. A few options that I like:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave covered, or flake them and use them cold as a salad topping.
More Fish Recipes
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Recipe Card
Grilled Mahi Mahi Recipe
Seasoned with olive oil, lemon juice, garlic, and paprika, this 15-minute grilled mahi mahi recipe is incredibly flavorful and easy to make.
Servings: 3 servings
Calories: 244kcal
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Instructions
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In a small bowl, mix the olive oil, lemon juice, salt, pepper, garlic powder, and paprika.
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Pat the fish fillets dry with paper towels. Coat them all over with the olive oil mixture.
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Heat a gas grill, an electric grill, or a stovetop grill pan to medium-high.
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Place the fish on the grill. Brush their tops with any remaining marinade. Grill the fish until cooked through – about four minutes on the first side and three more minutes on the second. Lower the heat to medium if your grill becomes too hot.
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Serve immediately, garnished (if desired) with lemon slices and chopped cilantro.
Notes
- The fish is done when its internal temperature reaches 145°F. It should have a firm, opaque flesh that easily flakes with a fork.
- You can make this recipe successfully with other white fish, such as cod or halibut, as long as they are about ½-inch thick.
- I typically use a stovetop grill pan that accommodates three fillets, and this recipe reflects that. If your grill has more space, you can cook more fillets and adjust the remaining ingredients accordingly.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave covered, or flake them and use them cold as a salad topping.
Add Your Own Notes
Nutrition per Serving
Serving: 1fillet | Calories: 244kcal | Carbohydrates: 5g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Sodium: 539mg | Fiber: 1g | Sugar: 1g
