How to Grill Mahi Mahi
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
How to Grill Mahi Mahi
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Discover the ultimate 20-minute Grilled Mahi Mahi recipe, perfect for busy weeknights or impressing guests with minimal effort! This recipe showcases succulent, spice-rubbed mahi mahi, enhanced by a optional lemon infused herbaceous, garlicky Green Goddess dressing—a match made in heaven!
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Ingredients
FISH
- 4 mahi mahi fillets (4-6 oz. each, 1-inch thick)
- 1 tablespoon olive oil
- vegetable oil or grapeseed oil, for the grill
SPICE RUB
- 1 tsp EACH salt
- 1 tsp EACH paprika
- 1/2 tsp EACH garlic powder
- 1/2 tsp EACH onion powder
- 1/4 tsp EACH black pepper dried
- 1/4 tsp EACH oregano
- 1/4 tsp EACH basil
- Pinch cayenne pepper
FOR SERVING
- 1 recipe Green Goddess Dressing
- corn optional, grilled, seasoned with salt
- cherry tomato optional, halved
- grains optional-see post for serving ideas
- potatoes optional-see post for serving ideas
Instructions
- Green Goddess Dressing: Prepare the dressing according to the recipe instructions: click here. Refrigerate until ready to use.
- Prep Grill: Heat the grill with the lid closed to 400°F. Clean the grates thoroughly with a wire grill brush. Once the grill has reached temperature, generously grease the grill by holding tongs greased with vegetable or grape seed oil. Meanwhile:
- Prep Fish: Whisk the spices together in a small bowl. Pat the mahi mahi dry with paper towels. Brush the tops and sides of the fish lightly with olive oil, then season with the spice mixture. Flip the fillets over and repeat.
- Grill: If using, grill the corn first. Grill the mahi mahi for about 3-4 minutes on the first side until the fish easily releases from the grill. Flip the fish over and grill for another 2-3 minutes, depending on thickness, until the fish reaches 137 °F on an instant-read thermometer. Remove the mahi mahi from the grill and rest for 5 minutes before serving.
- Serve: Drizzle the mahi mahi with Green Goddess Dressing and top it with grilled corn and fresh tomatoes—season with salt and pepper to taste (we like more salt).
Notes
- Use a meat thermometer: The only way to ensure perfectly grilled mahi mahi is to use a meat thermometer. You can pick up an inexpensive instant-read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer—you will never overcook any protein again! Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c) and allows you to insert a probe into two pieces of fish/protein at a time (I suggest the thinnest and thickest).
- If you skip the dressing: Serve the mahi mahi drizzled with Green Goddess Dressing to add creamy, herbal, lemony freshness. If you skip the dressing, it's critical to add freshly squeezed lime juice, a lemon butter sauce, or the option below.
- Salsa options: You can swap the Green Goddess dressing/lemon juice for freshly squeezed lime juice and one of the following: pineapple salsa, mango salsa, pineapple mango salsa, strawberry salsa, corn salsa, corn avocado salsa, black bean and avocado salsa, salsa verde, or pico de gallo.
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