Grilled Mahi Mahi
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My grilled Mahi Mahi is tender, buttery, and flaky, and makes a fantastic weeknight dinner. Ready in under 10 minutes, I keep the seasonings simple to let the delicate and flavorful fish shine.
My family adores my air fryer mahi mahi, but come the warmer months, this nifty gadget gets put in the pantry. Instead, the grill takes center stage, and with that, my grilled mahi mahi recipe becomes a weekly staple.
I learned in culinary school that delicate fish like mahi mahi need minimal seasoning to shine, which is why I keep things simple with salt, pepper, and olive oil. The trick is not to overcook it – just 3 minutes per side, and the fish is perfectly flaky and tender. Bonus: You can use a charcoal grill or a simple grill pan (as pictured), making it just as easy for busy weeknights as it is for summer cookouts.
Table of Contents
Why I love this grilled mahi mahi recipe
- Healthy. Mahi Mahi is low in calories and fat and packs in over 24 grams of protein per serving (source).
- Quick and easy. This fish is easy to cook, thanks to its firm texture and thicker fillets.
- Everyone loves it. Mahi Mahi has a mild flavor (like most white fish), so it’s perfect if you are worried about a potentially fishy taste.
- Cooks in 6 minutes. So it’s ideal for a quick weeknight dinner.
Key Ingredients
Find the printable recipe with measurements below.
- Skin-on Mahi Mahi. Choose fillets that have a similar size and thickness so they cook at the same time on the grill. I also recommend buying fish from a fishmonger over a grocery store because they aren’t typically frozen and thawed.
- Olive oil. To season and prevent the fish from sticking to the grill. I tested this with butter and wasn’t impressed.
- Kosher salt and black pepper. To season.
- Lemons and parsley. Simple flavor boosters that don’t detract from the natural sweet flavor of the fish. I’ve included some other suggestions below.
How to grill Mahi Mahi
Step 1- Prep the fish. Pat dry the fillets with a paper towel, then rub oil on both sides. Season with salt and pepper.
Step 2- Grill. Preheat the grill to high heat. Brush oil on he grill, then add the Mahi Mahi. Cook for 3 minutes, flip and cook the other side for 3 minutes.
Step 3- Garnish and serve. Remove the fish from the grill, squeeze some lemon juice and sprinkle parsley on top, and serve immediately.
★★★★★ REVIEW
“I have tried a lot of different grilled mahi mahi recipes, and this one is the best one I have found. The recipe is easy to follow, and the end product tastes great. I can’t recommend enough checking out this recipe if you want something quick, simple, and tasty!” – Timothy
Recipe tips and variations
- You’ll know your fish is cooked when it’s firm around the edges, opaque in color, and flakes easily with a fork. I recommend using a meat thermometer to double-check the internal temperature and make sure it’s 145°F. It’s the easiest way!
- Be careful when flipping. Use a wide spatula and flip gently- this fish is delicate and can fall apart if you’re not careful.
- Change up the seasonings! I like to sometimes flavor the fish with paprika, garlic powder, cumin, or, for a spicy kick, some cayenne pepper.
- Marinate the fish in a flavorful sauce before grilling. I’ve tried eel sauce and katsu sauce, which have worked perfectly for a sweet and umami flavor.
What to serve with grilled Mahi Mahi
Mahi Mahi is like a blank canvas and pairs well with a bunch of side dishes.
As we typically enjoy this during the warmer months, I love to pair it with a keto broccoli salad, wedge salad, or 7 layer salad. For some carbs, nothing beats some grilled sweet potatoes.
Frequently asked questions
Yes, but be sure to thaw it completely beforehand. If I’m using frozen fish, I like to thaw it in the fridge overnight. Remember, pat dry all the moisture from it before seasoning.
I recommend using skin-on fillets, even if you don’t plan to eat the skin. Keeping it intact traps the juices, giving you a more buttery, flaky fish. Simply discard the skin before serving if you prefer.
Storage instructions
To store: You can store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Place the cooked and cooled fish in a freezer bag and store it in the freezer for up to two months.
If you tried this Grilled Mahi Mahi recipe, please leave a star rating and comment. It helps others thinking of making this.
Grilled Mahi Mahi
Video
Ingredients
- 6 skin-on fillets Mahi Mahi 4 ounces each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
Instructions
- Pat dry the Mahi Mahi fillets with a paper towel to soak up excess liquid.
- Place the fish into a bowl and drizzle the oil over it. Sprinkle the salt and pepper on both sides.
- Lightly grease a grill with olive oil or cooking spray. Turn it up on high heat. Alternatively, use a grill pan over the stove. Once hot, add the Mahi Mahi and cook for 3 minutes, flip, and cook for another 3 minutes, or until the fish flakes easily with a fork (and turns opaque) or reaches an internal temperature of 145°F.
- Remove the fish from the grill, drizzle lemon juice on top, sprinkle with parsley, and serve immediately.
Notes
- Skin-on fillets: Please use this when possible. The skin traps in the juices and yields a more buttery fish. If you use skinless fillets, please be VERY careful flipping.
- Frozen fish: Please thaw overnight in the fridge. Soak up all moisture before cooking.
- Leftovers: Keep in the fridge for 5 days or in the freezer for 2 months. Reheat in a warm skillet.
Easy way to cook one of my favorite fish yum
Easy way to cook one of my favorite fish
My favorite griled mahi mahi recipe EVER!
How good is it, Kate!
This is just so amazing!
You don’t mention at what temperature this grill is set on.
High heat 🙂
Perfect Mahi Mahi recipe!
I have tried a lot of different grilled mahi mahi recipes, and this one is the best one I have found. The recipe is easy to follow, and the end product tastes great. I can’t recommend enough checking out this recipe if you want something quick, simple, and tasty!