Name: Grilled Mahi Mahi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 Mahi Mahi filets; Olive oil; Salt; Black pepper; Garlic powder; Onion powder; Smoked paprika; Unsalted butter, melted; Fresh parsley or cilantro; Grilled lemon wedges (for serving)

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Grilled Mahi Mahi is a quick, simple, and incredibly flavorful way to enjoy this lean, mild-tasting white fish. With a firm texture and a natural sweetness, Mahi Mahi takes on smoky flavors beautifully when grilled, making it one of my favorite easy seafood dishes to prepare. I love how it sears perfectly on the outside while staying juicy and tender on the inside.

Why You’ll Love This Recipe

I love this grilled Mahi Mahi recipe because it checks every box: it’s easy, healthy, and tastes amazing. The smoky char from the grill pairs beautifully with the savory seasoning blend. Mahi Mahi’s firm texture makes it ideal for grilling—it doesn’t fall apart like more delicate fish. Plus, it cooks in under 10 minutes, which means dinner can be on the table fast. And best of all, it’s a lean source of protein and packed with nutrients like potassium and vitamin B. Grilled Mahi Mahi

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Mahi Mahi filets
Olive oil
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Unsalted butter
Fresh parsley or cilantro

Directions

I start by brushing both sides of the Mahi Mahi filets with olive oil.
In a small bowl, I mix salt, garlic powder, onion powder, smoked paprika, and black pepper.
I generously rub the seasoning mix over the top and sides of the fish filets.
I preheat my grill to medium-high and oil the grates to prevent sticking.
Once the grill is hot, I place the filets flesh-side down and let them cook for 3–5 minutes per side. I avoid flipping too much to keep the fish intact.
When the internal temperature reaches around 160°F (or the desired doneness), I remove the fish and immediately brush the tops with melted butter.
I serve it hot with grilled lemon wedges for a zesty finish.

Servings and Timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I switch up the seasoning to keep things interesting. Cajun spices give it a Southern kick, while lemon-pepper blends add a citrusy brightness. If I’m out of Mahi Mahi, I’ve used swordfish, halibut, or snapper with equally great results. And when I want something a little more tropical, I add a sprinkle of brown sugar and chili powder for a sweet-spicy twist.

Storage/Reheating

If I have leftovers, I store the grilled Mahi Mahi in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over low heat to gently warm the fish, or I pop it into the oven at 300°F for about 10 minutes. I avoid microwaving because it can dry the fish out. This fish is also great served cold over salads the next day.

FAQs

What does Mahi Mahi taste like?

I find Mahi Mahi to be mild, slightly sweet, and never too “fishy.” It has a meaty texture, making it a great choice even for those who aren’t big seafood lovers.

Can I cook Mahi Mahi without a grill?

Yes, when I don’t feel like firing up the grill, I use a grill pan or a cast-iron skillet on the stovetop. I still get that nice sear and smoky flavor.

How do I know when Mahi Mahi is done?

I cook it until the internal temperature hits 145°F for medium or 160°F for well done. It should flake easily with a fork and be opaque throughout.

Do I need to remove the skin before grilling?

No, I actually like grilling it with the skin on to help keep it from falling apart. I usually remove the skin before serving since it tends to be tough and chewy.

What can I serve with grilled Mahi Mahi?

I usually pair it with grilled vegetables, rice, or a light salad. A squeeze of grilled lemon over the top really ties everything together.

Conclusion

Grilled Mahi Mahi is one of those reliable recipes I turn to again and again when I want something fast, healthy, and delicious. Its firm, flaky texture holds up beautifully on the grill, and the seasoning can be as simple or as bold as I want. Whether I’m hosting guests or just making a weeknight dinner, this fish always impresses.