Seasoned with olive oil, lemon juice, garlic, and paprika, grilled mahi mahi is incredibly flavorful. Ready in about 15 minutes, this easy recipe is a staple at our house throughout the year.
I enjoy white, meaty fish such as baked cod and grilled halibut. Mahi Mahi is another white fish I enjoy. Its firm flesh and moist texture make it ideal for grilling, although it can also be successfully pan-fried. In this recipe, I pair it with a boldly flavorful marinade that dramatically enhances its flavor. You can make it on an outdoor grill or in a stovetop grill pan.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Mahi Mahi fillets: The fillets I use come from Wild Fork Foods. They are frozen and skinless. I defrost them overnight in the fridge.
- Olive oil: I use extra-virgin olive oil.
- Lemon juice: A tablespoon of freshly squeezed lemon juice adds acidity and brightens the dish.
- To season: Kosher salt, black pepper, garlic powder, and paprika.
- Optional garnishes: Lemon slices and chopped cilantro.
Variations
- Sometimes, I use melted ghee instead of olive oil. I enjoy its rich, nutty flavor.
- No fresh lemons on hand? Use ½ tablespoon of white wine vinegar (but lemon juice is better).
- Enjoy spicy foods? Add a pinch of cayenne pepper or ¼ teaspoon of red pepper flakes.
- You can use a teaspoon of fresh minced garlic instead of garlic powder.
- Parsley is a good substitute for cilantro.
- You can substitute smoked paprika for sweet paprika.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a small bowl, combine the olive oil, lemon juice, and seasonings. Pat the fish fillets dry with paper towels. Coat them all over with the olive oil mixture.
Heat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Grill the fish until cooked through, about four minutes on the first side and three more minutes on the second.
Serve immediately, garnished (if desired) with lemon slices and chopped cilantro.
Alternative Cooking Methods
Pan-Frying
To pan-fry mahi mahi, as shown in the photo below, season the fish fillets with salt, pepper, and garlic powder. Heat 3 tablespoons of butter in a nonstick skillet over medium heat. Add the fish and cook until cooked through, 3-4 minutes per side. Transfer the fish to plates and drizzle the pan sauce on top.
Baking
To bake this fish, place the seasoned fillets on a parchment-lined, rimmed baking sheet and bake them uncovered for about 15 minutes in a preheated 425°F oven. There's no need to flip them. They should reach an internal temperature of 145°F.
Recipe Tips
- If the grill seems to be getting too hot, reduce the heat to medium before flipping the fish.
- The fish is done when its internal temperature reaches 145°F. It should have a firm, opaque flesh that easily flakes with a fork.
- You can make this recipe with other white fish, such as cod or halibut, as long as they are about ½-inch thick.
- I typically use a stovetop grill pan that accommodates three fillets, and this recipe reflects that. If your grill has more space, you can cook more fillets and adjust the remaining ingredients accordingly.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave covered, or flake them and use them cold as a salad topping.
Serving Suggestions
If your grill is large enough to cook a side dish in addition to the fish, I recommend any of the following:
Alternatively, you can serve the fish with a salad. A few options that I like:
Recipe Card
Grilled Mahi Mahi (Plus Baking and Pan-Frying Tips)
Video
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice - freshly squeezed
- ½ teaspoon kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 Mahi Mahi fillets - 6 ounces each, ½ inch thick
Optional garnishes:
- 1 lemon - sliced
- 2 tablespoons cilantro - chopped
Instructions
- In a small bowl, mix the olive oil, lemon juice, salt, pepper, garlic powder, and paprika.
- Pat the fish fillets dry with paper towels. Coat them all over with the olive oil mixture.
- Heat a gas grill, an electric grill, or a stovetop grill pan to medium-high.
- Place the fish on the grill. Brush their tops with any remaining marinade. Grill the fish until cooked through, about four minutes on the first side and three more minutes on the second. Lower the heat to medium if your grill becomes too hot.
- Serve immediately, garnished (if desired) with lemon slices and chopped cilantro.
Notes
- The fish is ready when its internal temperature reaches 145°F. It should have a firm, opaque flesh that easily flakes with a fork.
- You can make this recipe successfully with other white fish, such as cod or halibut, as long as they are about ½-inch thick.
- I typically use a stovetop grill pan that accommodates three fillets, and this recipe reflects that. If your grill has more space, you can cook more fillets and adjust the remaining ingredients accordingly.
- To pan-fry this fish, season the fillets with salt, pepper, and garlic powder. Heat 3 tablespoons of butter in a nonstick skillet over medium heat. Add the fish and cook until cooked through, 3-4 minutes per side. Transfer the fish to plates and drizzle the pan sauce on top.
- To bake this fish, place the seasoned fillets on a parchment-lined, rimmed baking sheet and bake them uncovered for about 15 minutes in a preheated 425°F oven. There's no need to flip them. Check with a thermometer that they have reached 145°F.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave covered, or flake them and use them cold as a salad topping.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sherry says
Can we bake this?
If so what time & temperature?
Thx..
Vered DeLeeuw says
Hi Sherry,
Yes. You can bake the fish uncovered for about 15 minutes in a 425°F oven. There's no need to flip it.
It should reach an internal temperature of 145°F.
Lia Miller says
I used butter instead of olive oil. Other than that, followed the recipe exactly. It was so good! Moist and flavorful. Thank you.
Vered DeLeeuw says
You're very welcome, Lia! Thank you for leaving a comment.