Looking for an easy and flavorful Best Grilled Mahi Mahi Recipe? Look no further! Our recipe features a simple but tasty marinade made with olive oil, garlic, lemon juice, and herbs. Grill the Mahi Mahi for just a few minutes on each side until it’s perfectly cooked, and serve it with a fresh and zesty mango salsa. This dish is not only delicious but also healthy, low in calories, and high in protein. Give it a try for your next summer cookout or weeknight dinner!
What is Grilled Mahi Mahi?
Grilled Mahi Mahi is a dish made by cooking Mahi Mahi fish on a grill. Mahi Mahi, also known as dolphinfish or dorado, is a popular fish for grilling due to its firm, lean, and mild-flavored flesh. Grilled Mahi Mahi is typically seasoned with herbs, spices, and marinades and then cooked over a hot grill until it’s tender and flaky. It can be served as a main dish with a variety of side dishes or used in tacos, salads, and sandwiches. Grilled Mahi Mahi is a healthy and delicious seafood option that’s rich in protein and omega-3 fatty acids.
Grilled Mahi Mahi Recipe Ingredients:
Boneless Fish Fillet – 250 gms
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Fennel Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Lemon Juice – from 1/2 lemon
Ginger Garlic Paste – 1 tsp
Rice Powder – 2 to 3 tsp
Chopped Curry Leaves – 10 to 15
Chopped Coriander Leaves – handful
Vegetable Oil – 1 tbsp
Egg – 1
Oil – to grill the fish
Some fresh vegetables for the salad
Making Best Grilled Mahi Mahi Recipe Step by Step
1. Wash the fish fillet and cut it into slices. You will get around 8 slices from 250 grams of boneless fish.
2. Into a bowl, add turmeric powder, red chili powder, salt, fennel powder, black pepper powder, ginger garlic paste, rice powder/flour, and mix
3. Beat an egg and add to this.
4. Also, add juice from half the lemon and mix.
5. Add in freshly chopped curry leaves and coriander leaves. Add some vegetable oil. Mix everything really well and coat the fish slices with this masala.
6. Refrigerate for at least 2 hour or overnight.
7. Heat a grill pan and pour some vegetable oil. You can also use olive oil.
8. Place the fish slices one by one and grill the fish between low and medium heat.
9. Once the fish turns crisp and golden brown, flip them and fry the other side as well.
10. Once done, transfer onto a kitchen towel to get rid of the excess oil.
11. In the same pan, grill the vegetables of your choice. Cut the vegetables into long strips and saute them for a couple of minutes. I have used carrots, green capsicum, onion, and tomatoes.
12. You need to still retain the crunchiness and not overcook these vegetables.
13. The Restaurant Style Grilled Fish is now ready to be served along with the salted vegetables.
What temperature should I grill Mahi Mahi?
For grilling Mahi Mahi, it’s best to preheat your grill to medium-high heat, which is around 400-450°F (205-230°C). Once the grill is hot, place the Mahi Mahi on the grates and grill for about 3-4 minutes per side, or until the internal temperature of the fish reaches 145°F (63°C) at its thickest part. If you’re using a gas grill, you can close the lid during cooking, while if you’re using a charcoal grill, you may need to leave the lid open to prevent the fish from overcooking. It’s also essential to oil the grates before placing the fish to prevent sticking. Cooking times may vary based on the thickness of the Mahi Mahi fillets and the heat of your grill, so it’s always best to check the internal temperature with a meat thermometer to ensure it’s fully cooked.
What are some side dishes to serve with Grilled Mahi Mahi?
Some great side dishes that pair well with grilled Mahi Mahi are:
- Grilled or roasted vegetables, such as asparagus, zucchini, or bell peppers
- Rice or quinoa with herbs and spices
- Grilled or baked sweet potatoes
- Coleslaw or a simple green salad
- Sautéed spinach or kale
- Fresh fruit, such as pineapple or mango salsa
- Garlic bread or bread rolls
These side dishes complement the flavors of Mahi Mahi while also providing a healthy and balanced meal
How do I know when Grilled Mahi Mahi is done?
To know when grilled Mahi Mahi is done, you can use the following methods:
Visual cues: When the fish is cooked, it will turn opaque and easily flake with a fork. You can check the thickest part of the fillet for this.
Internal temperature: Mahi Mahi should reach an internal temperature of 145°F (63°C) when fully cooked. You can use an instant-read meat thermometer to check the temperature.
Time: The cooking time for Mahi Mahi can vary depending on the thickness of the fillets and the grill temperature. As a general rule, it takes about 4-5 minutes per side for a 1-inch thick fillet.
It’s important not to overcook Mahi Mahi, as it can become dry and lose its flavor. It’s better to slightly undercook it and let it rest for a few minutes before serving to allow it to finish cooking and retain its juiciness.
Grilled Mahi Mahi Nutritional Fact
Mahi Mahi is a low-calorie and nutrient-dense fish that is a good source of protein, vitamins, and minerals. Here are some nutritional facts for a 3-ounce (85-gram) serving of grilled Mahi Mahi:
- Calories: 93
- Protein: 20 grams
- Fat: 1 gram
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Vitamin B12: 70% of the Daily Value (DV)
- Potassium: 8% of the DV
Mahi Mahi is also a good source of other nutrients, including vitamin D, vitamin B6, and magnesium. It is a healthy and delicious choice for those looking for a nutritious meal.
Here are some pro tips for making delicious grilled Mahi Mahi:
Choose fresh Mahi Mahi: Fresh Mahi Mahi should have a mild ocean scent, firm and slightly springy flesh, and bright, clear eyes. Avoid any fish with a strong fishy smell or dull, discolored flesh.
Preheat your grill: A hot grill helps to sear the fish quickly, locking in moisture and flavors.
Oil the grill grates: Brushing the grill grates with oil before placing the fish on them can help prevent sticking and ensure a crispy exterior.
Season the fish: Mahi Mahi has a mild flavor, so it’s essential to season it with salt, pepper, and any other spices or herbs to add flavor.
Cook for a few minutes on each side: Grilled Mahi Mahi cooks quickly, so it’s best to cook it for 3-4 minutes on each side until it’s golden brown and opaque.
Rest the fish: Let the fish rest for a few minutes after taking it off the grill to allow the juices to redistribute and prevent it from drying out.
Experiment with marinades and sauces: Mahi Mahi pairs well with a variety of marinades and sauces, such as lemon and herb, teriyaki, or mango salsa. Try different combinations to find your favorite flavor.
By following these tips, you can create perfectly grilled Mahi Mahi that’s flavorful and juicy every time.
What are the best seasonings to use when grilling Mahi Mahi?
Mahi Mahi has a mild, slightly sweet flavor, so you’ll want to use seasonings that enhance and complement its natural taste. Here are some popular seasonings that work well with grilled Mahi Mahi:
- Lemon or lime juice – this helps to enhance the natural sweetness of the fish
- Garlic – adds a savory flavor that complements the mildness of the fish
- Cumin – adds a smoky and earthy flavor
- Paprika – adds a mild smokiness and a slightly sweet flavor
- Cayenne pepper – adds a spicy kick to the fish
- Black pepper – adds a subtle heat and complements the flavor of the fish
- Salt – enhances the overall flavor of the fish.
You can also use a pre-made spice rub that includes some or all of these seasonings. Just be careful not to over-season the fish, as you want to let its natural flavor shine through.
1. How long should I grill Mahi Mahi on each side?
Ans: The cooking time for Mahi Mahi will depend on the thickness of the fish fillets and the heat of your grill. As a general guideline, you can grill Mahi Mahi for about 3-4 minutes on each side over high heat.
If the fillets are particularly thick, you may need to cook them for a few minutes longer on each side, or even move them to a cooler part of the grill and cover them with a lid to allow them to cook through without burning.
It’s important to monitor the fish closely while it’s cooking to prevent it from overcooking or drying out. You can check for doneness by inserting a fork or a meat thermometer into the thickest part of the fillet. The internal temperature of the fish should reach 145°F (63°C) before it’s safe to eat.
2. Can I use a gas grill instead of a charcoal grill for this recipe?
Ans: Yes, you can use a gas grill instead of a charcoal grill for this recipe. In fact, gas grills are often more convenient to use because they allow you to control the temperature more precisely and require less time to heat up.
To grill Mahi Mahi on a gas grill, preheat the grill to medium-high heat (around 375-400°F) and lightly oil the grates to prevent the fish from sticking. Place the fillets on the grill and cook for 3-4 minutes on each side, or until the internal temperature reaches 145°F (63°C).
If your gas grill has a lid, you can close it while cooking to help the fish cook more evenly and retain its moisture. You can also add some wood chips or a foil packet of herbs to the grill to add some smoky flavor to the fish, as you would with a charcoal grill.
Overall, using a gas grill should not affect the flavor or texture of the Mahi Mahi, as long as you monitor the cooking time and temperature carefully.
3. Is it necessary to oil the grates before grilling the Mahi Mahi?
Ans: Yes, it’s a good idea to oil the grates before grilling Mahi Mahi to prevent the fish from sticking and to create attractive grill marks. Mahi Mahi can be delicate and flaky, so you want to make sure it stays intact while grilling.
To oil the grates, you can use a paper towel or a brush to apply a small amount of oil, such as vegetable oil or canola oil, to the grates before preheating the grill. Be sure to use tongs to hold the paper towel or brush, as the grates may be hot.
Alternatively, you can use a non-stick cooking spray to coat the grates. Just be careful not to overspray, as this can cause flare-ups and affect the flavor of the fish.
Overall, oiling the grates will help the Mahi Mahi cook evenly and will make it easier to remove from the grill once it’s done.
