Grilled Mahi Mahi (Plus Baking and Pan-Frying Tips)

Seasoned with olive oil, lemon juice, garlic, and paprika, this 15-minute grilled mahi mahi is incredibly flavorful and easy to make.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 244kcal

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

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.

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.