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Mahi Mahi Recipe
Just one bite of this grilled, citrus-kissed Mahi Mahi Recipe will have you dreaming of summer sunsets and breezy deck dinners—it’s healthy, easy, and downright delicious.
A quick backstory: Mahi Mahi (also known as dolphin fish or dorado) is a lean, firm-fleshed seafood staple that comes ashore bright and fresh. I first tasted pan-seared mahi mahi at a beach shack in North Carolina when I was in my early twenties—oh, the tang of fresh lemon and a hint of garlic! Over the years, I’ve tweaked the recipe to make it even brighter: swapping anchovy for a spoonful of soy sauce keeps that umami depth without overpowering the fish. It’s seasonal (perfect for warm-weather grilling) and healthy too—clocking in around 150 calories per serving, packed with omega-3s and under 5g of fat. You know what? It feels good to eat clean without sacrificing flavor.
Why You’ll Love This Recipe
– Ready in under 30 minutes—ideal for busy weeknights.
– No-fuss citrus marinade amplifies the natural seafood flavor.
– Protein-packed and heart-healthy (about 22g of protein per fillet).
– Grill, broil or pan-sear—flexible for indoor or outdoor cooking.
– Kid-friendly and picky-eater approved.
– Built-in umami boost from soy sauce (or Tamari).
– Make-ahead marinade saves prep time.
– Naturally gluten-free and dairy-free.
Ingredients
– 4 mahi mahi fillets (6 oz each), skin on or off (thawed if frozen)
– ¼ 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 garlic cloves, minced (or 1 tsp garlic paste)
– 1 tsp honey or agave nectar (optional, to balance citrus)
– 1 tsp sea salt (adjust to taste)
– ½ tsp freshly cracked black pepper
– ¼ tsp smoked paprika (sweet paprika for a gentler touch)
– 2 tbsp chopped fresh cilantro or parsley (for garnish)
– Lemon wedges, for serving
Tips: Choose fillets that look bright pink-white and smell clean. Always pat dry before marinating to help the flavors cling. If you’re not a cilantro fan, swap in basil or dill.
Directions
1. Whisk the Marinade
In a medium bowl, combine lemon juice, lime juice, olive oil, soy sauce, honey, garlic, salt, pepper, and smoked paprika. Whisk until smooth—taste and tweak (a pinch more honey if it’s too tart).
-
Marinate the Fish
Place mahi mahi fillets in a shallow dish or zip-top bag. Pour the marinade over, ensuring even coverage. Refrigerate 15–20 minutes—no longer, or the acid will start “cooking” the fish. -
Preheat Your Grill or Pan
Heat a grill pan or outdoor grill to medium-high (about 400°F), or warm a heavy skillet over medium heat. Brush grates or pan with oil to prevent sticking. -
Sear the Fillets
Lift fillets from the marinade, letting excess drip off. Lay flesh-side down on the hot surface. Cook 3–4 minutes without moving—look for golden grill marks or a nice crust. -
Flip and Finish
Carefully flip with a spatula. Cook 2–3 more minutes, until the fish flakes easily and hits 145°F internally. Pro tip: an instant-read thermometer is your best friend. -
Rest and Garnish
Transfer to a plate, tent loosely with foil, and rest 2 minutes. Sprinkle with cilantro (or parsley) and serve with lemon wedges—resting locks in the juices.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes
Marinate: 15–20 minutes
Cook Time: 8 minutes
Total Time: about 35 minutes
Variations
– Citrus-Herb Blend: Stir in orange zest and chopped tarragon for a fruity twist.
– Spicy Version: Add ¼ tsp red pepper flakes or a dash of hot sauce.
– Mediterranean Style: Top with diced tomatoes, cucumbers, olives and a drizzle of olive oil.
– Butter Finish: After flipping, add 1 Tbsp cold butter and a smashed garlic clove to the pan.
– Coconut Crust: Press shredded coconut into the marinade for a tropical sear.
– Fish Tacos: Serve in warm corn tortillas with cabbage slaw and avocado crema.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 2 days—it’s best fresh, as fish texture can firm up over time. For longer storage, freeze cooked fillets in a zip-top bag for up to 1 month. To reheat, place on a baking sheet, cover loosely, and warm at 300°F for 8–10 minutes, or microwave at 50% power in 30-second intervals with a damp paper towel on top to retain moisture. Make-ahead tip: mix the marinade in a jar and freeze; thaw in the fridge before adding fresh fillets.
Notes
• If the fillets stick when you try to flip, they need another 30 seconds—trust the release.
• Skin-on fillets are less likely to fall apart; slide your spatula under the skin to turn.
• For extra savory depth, stir in 1 tsp finely chopped anchovy or sprinkle grated Parmesan before serving.
• Always pat fish dry—moisture dilutes flavor and prevents a crisp sear.
FAQs
Q: Can I use frozen mahi mahi?
A: Yes—just thaw overnight in the fridge and pat dry before marinating for even cooking.
Q: What if I don’t have a grill?
A: A well-heated cast-iron skillet works beautifully—just brush with oil to mimic grill conditions.
Q: How do I know when it’s done?
A: Look for opaque flesh that flakes easily and reaches 145°F internally with a thermometer.
Q: Is mahi mahi sustainable?
A: Generally yes—seek MSC-certified or responsibly wild-caught labels to support healthy fisheries.
Q: Can I prepare the marinade ahead?
A: Absolutely—store it refrigerated up to 24 hours; whisk again before adding fish.
Q: How spicy is this recipe?
A: It’s mild by default—bump up red pepper flakes or add Sriracha if you like heat.
Q: What sides pair best?
A: Try grilled veggies, a quinoa salad, or a bright cabbage slaw for contrast.
Q: Can I bake instead of grill?
A: Sure—arrange fillets on a parchment-lined sheet, bake at 400°F for 10–12 minutes until flaky.
Conclusion
This Mahi Mahi Recipe marries bright citrus notes with savory depth for a fuss-free, healthy seafood dinner you’ll want on repeat. Give it a try next time you crave something light, fresh, and very delicious—then come back and share your tweaks or photos in the comments!
Mahi Mahi Recipe
Ingredients
- 4 mahi mahi fillets (6 oz each) skin on or off (thawed if frozen)
- 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, to balance citrus
- 1 tsp sea salt adjust to taste
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika sweet paprika for a gentler touch
- 2 tbsp chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- In a medium bowl, combine lemon juice, lime juice, olive oil, soy sauce, honey, garlic, salt, pepper, and smoked paprika. Whisk until smooth—taste and tweak (a pinch more honey if it’s too tart).
- Place mahi mahi fillets in a shallow dish or zip-top bag. Pour the marinade over, ensuring even coverage. Refrigerate 15–20 minutes—no longer, or the acid will start “cooking” the fish.
- Heat a grill pan or outdoor grill to medium-high (about 400°F), or warm a heavy skillet over medium heat. Brush grates or pan with oil to prevent sticking.
- Lift fillets from the marinade, letting excess drip off. Lay flesh-side down on the hot surface. Cook 3–4 minutes without moving—look for golden grill marks or a nice crust.
- Carefully flip with a spatula. Cook 2–3 more minutes, until the fish flakes easily and hits 145°F internally. Pro tip: an instant-read thermometer is your best friend.
- Transfer to a plate, tent loosely with foil, and rest 2 minutes. Sprinkle with cilantro (or parsley) and serve with lemon wedges—resting locks in the juices.
