Description
This grilled mahi mahi recipe features a zesty citrus marinade that enhances the fish’s natural flavors.
Ingredients
- 4 mahi mahi fillets (6 oz each, skin on or off)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp fresh lime juice (1 lime)
- 3 tbsp extra-virgin olive oil (or avocado oil for high-heat)
- 1 tsp soy sauce (use Tamari for gluten-free)
- 2 cloves garlic (minced or 1 tsp garlic paste)
- 1 tsp honey or agave nectar (optional)
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika (or sweet paprika for a gentler touch)
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Combine the lemon juice, lime juice, olive oil, soy sauce, honey, garlic, salt, pepper, and smoked paprika in a medium bowl. Whisk until smooth, tasting as you go to adjust the flavors.
- Place the mahi mahi fillets in a shallow dish or zip-top bag and pour the marinade over, ensuring even coverage.
- Refrigerate for 15–20 minutes, allowing the fish to absorb flavor. Avoid longer marination times as the acid can start cooking the fish.
- Heat your grill pan or outdoor grill to medium-high (about 400°F) or warm a heavy skillet over medium heat. Brush the grates or pan with oil to prevent sticking.
- Remove the fillets from the marinade, allowing excess marinade to drip off. Lay the fish flesh-side down on the hot surface.
- Cook for 3–4 minutes without moving, aiming for golden grill marks or a nice crust.
- Carefully flip with a spatula and cook for an additional 2–3 minutes until the fish flakes easily and reaches an internal temperature of 145°F.
- Transfer cooked fillets to a plate, tent loosely with foil, and let rest for 2 minutes. Sprinkle with cilantro or parsley and serve with lemon wedges.
Notes
Try customizing the marinade with your favorite herbs or spices for a unique twist.
