Grilled Mahi Mahi is covered in a smoky homemade dry seasoning rub and then grilled to firm, flaky perfection for a flavorful easy dinner option! Ready to eat in just 15 minutes!
Whip up some creamy Best Mashed Potatoes and a delicious variety of Roasted Vegetables to enjoy alongside these Mahi Mahi filets for a complete meal the whole family will quickly eat up!
This Grilled Mahi Mahi packs a punch of flavor that will have your mouth watering from the time you begin mixing up the homemade seasoning mix! The combination of garlic powder, onion powder, and smoked paprika that coats the Mahi Mahi takes the fillets from plain to out of this world delicious!
It may even be a good idea to throw a few extra fillets on the grill since I’m willing to bet once your neighbors start smelling the smoky flavor coming from your grill they’ll begin to flood your yard!
5 Reasons Why This Recipe Works!
- Healthy! Mahi Mahi is loaded with vitamins, minerals, and a high amount of protein!
- Quick Dinner Option! With only 5 minutes of prep time and 10 minutes of grilling, this fish hits your table ready to eat in just 15 minutes!
- Easy Ingredients! Aside from picking up the Mahi Mahi filets everything else needed for this recipe is common pantry staple seasonings and ingredients!
- Great Summer Meal! Steaks and burgers can get old after a while, so WOW! everyone at your next cookout by serving up this Grilled Mahi Mahi! I promise they won’t even miss the traditional red meat BBQ!
- Fresh Or Frozen! You can either grab fresh fillets from your local seafood market or some frozen ones from the grocery store!
For this Grilled Mahi Mahi Recipe, fresh Mahi Mahi fillets get brushed with olive oil before getting rubbed with its flavorful seasoning mixture. To make the seasoning rub you’ll need kosher salt, garlic powder, onion powder, smoked paprika, and black pepper.
As soon as the fish comes off the grill the fillets get brushed again, this time with melted unsalted butter. Then just sprinkle with salt and pepper to taste and garnish with parsley if desired!
I also like grilling a few lemons alongside the Mahi-Mahi! The smokey lemon and its lemon juice add the perfect touch on top to finish off these filets!
To do so, slice a few lemons in half and brush them with olive oil. Then sear them directly on the grates until they’re a dark golden brown.
How To Make Grilled Mahi Mahi
- Brush all sides of the fish with olive oil and set it aside.
- Stir the salt, garlic powder, onion powder, paprika, and black pepper together in a small bowl. Then rub the top and sides of the fish with this seasoning.
- Oil the grill grates after setting the grill to medium-high heat. Then place the Mahi-Mahi flesh side down onto the grates.
- Grill each side until the fish reaches your preferred doneness.
- Brush the tops of the fish with melted butter. Then garnish with parsley and lemon wedges before serving
Frequently Asked Questions
How To Store
Grilled Mahi Mahi can be stored for up to 3 to 4 days in the refrigerator when kept in an airtight container.
Do I Grill The Fish With The Skin On It?
I personally leave the skin on the fish when I grill it. I find that it helps keep the fish from falling apart on the grill.
Then I just remove the skin right before serving!
Can I Cook The Mahi Mahi On The Stove Instead Of The Grill?
Definitely! Just cook them in a large skillet over medium-high heat for about 4 minutes on each side. Make sure the pan is well oiled so the fish doesn’t stick to it!
Where Can I Get Mahi Mahi Fish?
Check your local seafood or fish market! If there isn’t one local to you try checking the grocery store.
If you’re unable to find Mahi Mahi you can make this recipe with halibut instead.
This Grilled Mahi Mai recipe is a good way to interrupt all the beef and pork we normally eat at our house! Here are more tasty fish recipes I also reach for that you may enjoy as well!
- British Fish Pie with Simply Bake Salmon – This easy dinner option has tender veggies and flaky salmon that get covered in creamy mashed potatoes!
- Easy Fish Tacos – Made with flour tortillas, frozen tilapia, pickled cabbage, avocado, mango, cilantro, and lime juice!
- Beer Battered Fried Fish (Fish & Chips) – Fresh fish fillets hand-dipped in a homemade beer batter are deep-fried to golden brown perfection!
- Fish Sticks Wonton Tacos – Mini tacos made with crunchy breaded fish sticks and slaw then drizzled with an Asian-inspired sauce!
- Blackberry Lemon Salmon – Loaded with juicy berries and a citrus zing for an easy-to-make fish recipe that’s ready in only 30 minutes!
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Grilled Mahi Mahi
- 2 (6 oz.) Mahi Mahi fillets
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter melted
- 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.2 (6 oz.) Mahi Mahi fillets, 1 tablespoon olive oil
- 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.½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon black pepper
- Prepare your grill and oil the grates over medium-high heat. Once hot, place the Mahi Mahi flesh side down onto the grill. Grill for 3 to 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.
- Immediately brush the tops of the fish with the melted butter and serve with a garnish of optional parsley and lemon wedges.1 tablespoon unsalted butter
- I suggest grilling the Mahi Mahi with the skin on. This will help keep the fish from falling apart on the grill. You can serve it with the skin on, although most people do not like the eat the skin of mahi-mahi because it can be chewy. You can also remove the skin right before serving. This is why I say no need to season the bottom of the fish skin since it will not be eaten anyway.
- It seems like a lot of seasoning to use, but it’s not, use it all, so flavorful!
- I suggest grilling a lemon to go alongside the Mahi Mahi. The smokey lemon juice adds the perfect touch on top. To do this, slice a lemon in half, brush with olive oil and sear it until dark golden brown directly on the grates while you cook the fish.
- You can eat Mahi Mahi medium-rare and above, however, I like it more well done and pull it at 160*F. It will continue to cook after it has been taken off the grill. Mahi Mahi has a firm and flaky texture, perfect for the meat lover in your life!
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