Name: Grilled Mahi Mahi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 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)

If you’re looking for a fresh dinner idea that tastes like summer on a plate, Grilled Mahi Mahi is about to become your new go-to! This dish delivers that perfect combo of bold smoky flavor, a delightfully firm flaky texture, and a rush of seaside vibes—right in your own backyard. Whether you’re an experienced grillmaster or still getting comfy with outdoor cooking, this recipe is as easy as it is elegant, and best of all, it comes together in just 15 minutes.

Ingredients You’ll Need

Every ingredient in this Grilled Mahi Mahi recipe matters, bringing something essential to the table. The beauty is in how a sprinkle of spice and a brush of butter transform simple fillets into something unforgettable.

Mahi Mahi fillets: Firm, mild, and meaty, these are the stars of the show—pick fillets that are about the same size for even cooking.
Olive oil: Helps the seasoning stick and keeps the fish juicy and tender as it grills.
Kosher salt: Balances flavors and draws out the best in the fish without overpowering it.
Garlic powder: Adds a savory, aromatic undertone for extra depth.
Onion powder: Brings out the natural sweetness in the Mahi Mahi.
Smoked paprika: Infuses the fish with a gently smoky flavor and gorgeous color.
Black pepper: Offers subtle heat and rounds out every bite.
Unsalted butter (melted): Brushed on at the end for a rich, luxurious finish.
Fresh chopped parsley (optional): Adds vibrant color and a hit of freshness for serving.

How to Make Grilled Mahi Mahi

Step 1: Prep the Fish

Start by laying your Mahi Mahi fillets out on a sheet tray. Brush all sides generously with that glistening olive oil—you want every inch covered, both for flavor and to keep the fish from sticking to the grill. Set the fillets aside while you prepare your seasoning blend.

Step 2: Mix the Spice Rub

In a small bowl, stir together the kosher salt, garlic powder, onion powder, smoked paprika, and black pepper. This blend is packed with flavor, so don’t hold back; it’s meant to create that crust of savory, smoky goodness on your Mahi Mahi. Season the fish thoroughly on the top and sides, rubbing it in so the flavors have a chance to meld.

Step 3: Get the Grill Ready

Preheat your grill over medium-high heat, then oil the grates well to prevent any sticking. Once hot, place the Mahi Mahi fillets flesh side down on the grill. Grill each side for 3 to 5 minutes; the less flipping you do, the better the fillets stay intact. You’re looking for firm, opaque flesh and those irresistible grill marks. If you like your fish well done, aim for an internal temperature of 165°F, but feel free to pull it at 160°F—it’ll finish cooking as it rests.

Step 4: Finish and Serve

As soon as the Grilled Mahi Mahi comes off the grill, brush the tops generously with melted butter. This step takes the fillets from tasty to absolutely crave-worthy, adding a glossy finish and rich flavor. Garnish with chopped parsley and, if you like, a squeeze of smoky grilled lemon for that final chef’s kiss.

How to Serve Grilled Mahi Mahi

Garnishes

This dish truly shines with a sprinkle of fresh chopped parsley for a burst of color and freshness. Another secret weapon? Grilled lemon halves—just brush with olive oil and cook alongside the fish. A squeeze of their caramelized juice over the fish is absolute magic.

Side Dishes

Grilled Mahi Mahi loves a crisp, light side. Think a simple salad of mixed greens, roasted seasonal vegetables, buttery corn on the cob, or even herbed rice pilaf. For a heartier plate, pair it with garlicky mashed potatoes or grilled asparagus. All of these let the fish take center stage.

Creative Ways to Present

If you want to switch things up, flake the Grilled Mahi Mahi and tuck it into warm tortillas with crunchy slaw and a creamy sauce for Mahi Mahi tacos. Or serve fillets over a vibrant grain bowl or alongside grilled pineapple for a fresh, tropical twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Grilled Mahi Mahi cool to room temperature before packing it in an airtight container. Pop it in the refrigerator, where it’ll stay fresh and tasty for up to two days. Just be sure not to leave it out at room temp for more than an hour after cooking.

Freezing

Want to save some for later? Wrap each portion tightly in plastic wrap, then place them into a freezer-safe zip-top bag or container. The Grilled Mahi Mahi will keep beautifully for up to one month. Let it thaw in the fridge overnight before reheating for the best texture.

Reheating

Gently reheat your Mahi Mahi in a covered skillet over low heat, just until warmed through. You can add a splash of water or a dot of butter to keep it moist. Avoid microwaving if possible, as this can make the fish rubbery or dry.

FAQs

Is Grilled Mahi Mahi good for you?

Absolutely! Mahi Mahi is a lean, mild fish that’s packed with protein and essential nutrients. Grilling it keeps added fats low, especially when you use just a brush of olive oil and butter for flavor.

Can you grill Mahi Mahi with the skin on?

Yes, and in fact, it’s a great idea! Grilling with the skin on helps hold the delicate fillets together and prevents them from sticking. You can remove the skin after grilling if you prefer, since it tends to be a bit chewy.

How do I know when Mahi Mahi is done?

The flesh should be opaque and flake easily with a fork. If you have a food thermometer, 145°F is considered safe for fish, but for Grilled Mahi Mahi, some folks prefer bringing it up to 160–165°F for a firmer texture.

Can I cook Grilled Mahi Mahi indoors?

If you don’t have access to an outdoor grill, no worries! Use a stove-top grill pan or even a broiler on high. The method and seasoning stay the same; just keep an eye on the fillets so they don’t overcook.

What can I use instead of Mahi Mahi?

If you can’t find Mahi Mahi, try this recipe with other firm white fish like halibut, swordfish, or even cod. The spice blend and grilling method work beautifully for all.

Final Thoughts

If you’re craving a meal that’s fast, flavorful, and a little bit fancy, Grilled Mahi Mahi really delivers. It’s the perfect main course for easy weeknight dinners or relaxed weekend gatherings. Give it a try—you’ll be amazed at how much everyone raves about the simple, smoky goodness!