Grilled Mahi Mahi

This grilled Mahi Mahi is tender and flaky and cooks in under ten minutes. It's seasoned simply to let the flavor really shine! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 7

Total Time 9

Servings servings

Calories 187kcal

Author Arman Liew

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.

Video

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.

Nutrition