This Grilled Mahi Mahi is so wonderfully juicy and flaky. It is made with simple ingredients yet comes out robust in flavor. One of the best fish you can put on your grill.
When you cook Grilled Mahi Mahi, it is an experience, an event, and it is really awesome when you get to serve it to your friends and family! And if you are lucky enough to live close to coastal waters and can find Mahi Mahi fresh in your fish markets, then count yourself so fortunate! Although I will always buy it frozen when I can find it because it is just such a great fish to cook and eat!
Did you know that Mahi Mahi is also called dolphinfish? Some people hear that name and are sometimes confused with the mammal dolphin. But don’t worry, they’re completely different. You are not grilling Flipper when you cook up Mahi-Mahi!
Do you leave the skin on mahi-mahi when cooking?
Absolutely, you should leave the skin on when you cook Mahi Mahi fish or just about any fish, really. The skin helps the fish naturally release from the gill without tearing the meat of the fish. Plus, the skin will get super crunchy and taste great! If you don’t want to eat it, your cat will for sure!
- Mahi Mahi Fillets
- Olive oil
- Kosher salt
- Garlic powder
- Onion Powder
- Smoked paprika
- Fresh ground pepper
You can whip up this recipe in no time at all. I love grilling fish, but you could pan-sear this Mahi Mahi if you prefer.
Oil the grill grates with a little bit of olive oil, then preheat your grill to medium-high heat. Place the Mahi Mahi on a baking sheet and pat dry with a paper towel. Brush all sides with the olive oil and set aside.
In a small bowl, mix all the spices except the parsley, Kosher salt, and pepper together. Season the Mahi Mahi steaks on the top and sides with the seasoning. Make sure you use all the seasoning, gently rubbing it into the fish with your fingers.
After your Mahi Mahi fillets have been seasoned, it’s time to get them on the grill. Place them meat side down on the preheated grill and cook for 3 – 5 minutes per side. The fish should have nice grill marks on it. When flipping the fish, be very careful and try not to break the meat.
How do you know when mahi-mahi is done?
Allow the mahi-mahi to continue cooking with the skin side down for another 3 – 5 minutes or until the desired doneness. Your fish will be well done when the internal temperature reaches 150 to 165 degrees F. I like to use a Thermoworks product, such as a quick check Thermapen; they work great!
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I like to put a couple of lemon halves on the grill while the fish is grilling too. One thing to note, be careful to not overcook the fish. It will be dry and lose much of its flavor. The meat should be cooked through but moist and tender. Transfer to a plate or pan and brush with a little melted butter, and allow it to rest for a few minutes. Now you are ready to serve up your fish!
Is Mahi Mahi healthy?
Yes, mahi-mahi is healthy for you. Actually, most fish are pretty healthy for you. Mahi Mahi is a great source of lean protein and is also rich in niacin and vitamin B12.
You can squeeze a little lemon juice over the fish just before serving or allow you guest to do that for themselves. I find that it adds a little zing of flavor to the fish.
Although grilled Mahi Mahi lends itself to an elegant dinner, it is a very versatile fish. Season it with a little blackened season before you grill it, then serve it wrapped in soft corn or flour tortilla. Serve it with a little salsa, sour cream, and guacamole, and you have a casual fish taco night for your friends and family!
Look at how tender that grilled fish fillet is; no knife necessary. Like I mentioned earlier, when the skin is crisp, it is really tasty, but it serves another purpose, it helps to keep the fish from drying out when you are grilling it.
Look at how tender and juicy that looks! I love all types of fish when it is cooked well. I know you are going to love this recipe!
Pin it HERE!!
Pin it HERE!!
- 2 - 6 ounce Mahi Mahi filets
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1 Tbsp butter, melted
- 1 lemon, halved, optional
- Fresh chopped parsley for garnish, optional
- Place the mahi-mahi filets on a sheet tray and brush all sides with the olive oil, set aside.
- In a small bowl, stir together the salt, garlic powder, onion powder, paprika, and black pepper. Season the fish on the top and sides with the seasoning. Use it all! Rub the seasoning on the fish.
- Prepare your grill and oil the grates over medium-high heat.
- Once hot, place the Mahi-Mahi flesh side down. If grilling the lemon halves, place them on the grill also, cut side down. Grill the fish for 3-5 minutes per side until it reaches your desired doneness. Try to flip it only once or as little as possible to not break up the fish. Well done is an internal temperature of 165°F.
- Remove the mahi-mahi and the grilled lemon from the grill and Immediately brush the tops of the fish with the melted butter, allow to rest for a few minutes, and serve. Garnish with optional parsley and grilled lemon halves.
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R.W.FLAME 42000 BTU Liquid Propane Gas Grill with 4-Burner, Temperature Display, Bottle Opener, Side Burner, Enamelled Cooking Grills, Stainless Steel Gas BBQ Wagon
DOWAN Ramekins 8 oz Oven Safe - Creme Brulee Ramekins for Baking, Porcelain Ramekins Oven Safe, Classic Style Souffle Ramekins Ramekins Bowls, Set of 6, Colorful
CEKEE Quarter Baking Sheet with Silicone Mat Set, 6PCS (3 Sheets + 3 Mats), Stainless Steel Cookie Sheet Baking Pan Including Large,Medium,Small Silicone Mat For Baking Oven (9+12+16 Inch)
Amount Per Serving: Calories: 313Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 175mgSodium: 555mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 41g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.