Grilled Mahi Mahi

Tender grilled mahi mahi comes out perfectly in under 30 minutes every single time! Slightly flaky, mild-flavored, and begging for a bright pop of mango salsa.

Why this recipe works

Grilled mahi mahi is one of our favorite mild, flaky white fish. It’s firmer than your typical cod that you’d find in beer battered fish, and because it’s meatier, it holds up really well on the grill.

Because mahi mahi is generally pretty mild, it can handle more intense flavors to go along with it, like a juicy mango salsa, hint hint. It’s also great for marinades and citrusy sauces! Personally, I love tossing it on the grill because I don’t have to dirty up a pan, and a good bit of char adds tons of flavor.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MAHI MAHI – Mahi Mahi is a firm white fish that holds up well when grilled. Other sturdy white fish include swordfish, cod, and halibut, and can be easily substituted in this recipe. We’ve found that the filets inside packs of frozen mahi mahi can really vary in size. The filets used in this recipe were from a frozen pack and were a nice healthy size. A second pack we purchased (same brand) had considerably smaller filets. Keep this in mind when shopping and when grilling as smaller filets will take less time to cook.

How to Make Grilled Mahi Mahi

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat grill and make sure your grates are nice and hot.
   
   CHEF TIP – Once the grill is preheated, you can oil the grates with a grill spray to ensure your protein doesn’t stick!
   
   
2. Pat mahi mahi filets dry with paper towels.
3. Combine all seasonings with the olive oil and whisk until completely mixed.
4. Using gloved hands, brush oil mixture over the fish filets. Alternatively, you can use your gloved hands to rub the mixture on.
5. Place seasoned filets onto hot grill. Allow to cook for 6 minutes before turning them over with fish spatula. Cook another 6 minutes on the other side.
6. For really nice grill marks we use a cast iron hamburger press placed gently on top of the filets. applies a very light amount of pressure to the press. You don’t want to squeeze the juices out, you only want to get those nice grill marks and it helps the fish cook evenly!

Frequently Asked Questions & Expert Tips

Of course, however, you’ll want to thaw them first. Once thawed, very gently press them to remove excess surface water with paper towels. Be gentle, you don’t want to dry them out, just dry the surface.

Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days or frozen for up to 3 months. Mahi Mahi is best eaten when freshly cooked.

Serving Suggestions

Serve grilled mahi mahi with steamed or roasted vegetables, rice, potatoes, or your favorite grain. We paired ours with cilantro rice and green beans along with a refreshing mango salsa!

If you have leftovers, the chilled cooked fish is great in a salad or on a sandwich!

More Fish Recipes

• Smoked Trout
• Baked Orange Roughy
• Fried Whiting Fish
• Baked Chilean Sea Bass

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