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Grilled Mahi Mahi

This Grilled Mahi Mahi is one of the best ways to enjoy light fish meals, and definitely one of our best ways to cook Mahi Mahi. The flavors are so simple, yet bright, citrusy, refreshing with a kick of spice. Make this Mahi Mahi recipe today!

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 649 kcal
Course: Main Course , Others
Cuisine: Mediterranean , American , Hawaiian

Ingredients

Mahi Mahi
  • 4 mahi mahi fillets patted dry
Mahi Mahi Seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chilli flakes
  • 2 tablespoons olive oil
Citrus Avocado Salad
  • 2 oranges variety of oranges, segmented
  • 1 1/2 cups arugula or any greens of your choice
  • 2 avocadoes pitted, peeled and sliced thin
Citrus Dressing
  • 2 tablespoons orange juice from the oranges above
  • 1 tabelspoon champagne vinegar
  • 1/4 cup herbs mixture of parsley, oregano and thyme
  • 1 Jalapeño minced--optional
  • 1/2 cup olive oil Mina olive oil
  • 1/8 teaspoon salt and pepper

Notes

  • If buying fresh fish, make sure it smells like the ocean. A clean smell and not a fishy one! If you're buying frozen mahi mahi, make sure to defrost it in the fridge overnight. 
  • Cut the fillets to the size of your choice, they're usually a little less than 1 inch thick.
  • Use a simple seasoning blend as the fish is very neutral tasting, so you need to taste that as well. 
  • An indoor or outdoor grill work great for this recipe.
  • It's best to preheat the grill before placing the mahi mahi fillets, this helps the fish not stick to the grill.
  • Flip the fish after 3-5 minutes and avoid over flipping. Just cook for 4 minutes per side on average and it’s done. 
  • The mahi mahi is done when it flakes with a fork easily.
  • Mahi Mahi is a colorful fish named in Hawaii, it's found in off-shore temperate, tropical, and subtropical waters worldwide. The fillet of this delicious fish is firm which makes it ideal for baking, grilling, broiling and pan searing!
  • It tastes very mild and sweet. It has more of a crab texture than a delicate fish texture (unlike the Chilean Sea Bass). For that you can simply bake it with simple seasoning, garlic and lemon slices and it will taste terrific! It doesn’t have any “fishy” or “oily” taste or feel to it. 
  • If you're lucky enough to live on the ocean, you can find fresh fillets of this succulent fish at your local fish departments. However, you can still buy frozen fillets at any store (even Costco). Ideally, it's best to find wild caught fish and use that. Defrost the frozen fillets overnight in your fridge, pat dry from any moisture and proceed with the recipe. 
  • Since this is such a sweet mild tasting fish, I prefer not to use heavy or strong marinades. A simple spice blend and olive oil is all we like to season the fish with. 
  • If you're using an outdoor grill, preheat it to medium high heat (about 450 degrees F) and cook for 4-5 minutes per side with the lid on. Avoid over flipping the fish. Remove and serve right way. 
  • For an indoor grill, preheat the grill pan to medium high heat and then grill the fish for 3-5 minutes per side.
  • Surely you can!