Grilled Mahi Mahi 7 Minutes

Love grilled seafood recipes? Try my rainbow trout, grilled grouper, and grilled tilapia next. My family adores my air fryer mahi mahi but come the warmer months, this nifty gadget gets put in the pantry. Instead, the grill takes center stage, and with that, my grilled mahi mahi recipe becomes a weekly staple.

Why I love this recipe

Healthy. Mahi Mahi is low in calories and fat and packs in over 24 grams of protein per serving (source). Quick and easy. This fish is easy to cook, thanks to its firm texture and thicker fillets. Everyone loves it. Mahi Mahi has a mild flavor (like most white fish), so it’s perfect if you are worried about a potentially fishy taste. Ready in 7 minutes. So it’s ideal for a quick weeknight dinner.

Ingredients needed

Mahi Mahi. Choose fillets that have a similar size and thickness so they cook at the same time on the grill. I also recommend buying fish from a fishmonger over a grocery store because they aren’t typically frozen and thawed. Olive oil. To season and prevent the fish from sticking to the grill. I tested this with butter and wasn’t impressed. Kosher salt and black pepper. To season. Lemons and parsley. Simple flavor boosters that don’t detract from the natural sweet flavor of the fish. I’ve included some other suggestions below.

How to grill Mahi Mahi

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I have tried a lot of different grilled mahi mahi recipes, and this one is the best one I have found. The recipe is easy to follow, and the end product tastes great. I can’t recommend enough checking out this recipe if you want something quick, simple, and tasty!” – Timothy Step 1- Prep the fish. Pat dry the fillets with a paper towel then rub oil on both sides. Season with salt and pepper. Step 2- Grill. Brush oil on the grill, then add the Mahi Mahi. Cook for 2-3 minutes or wait until the sides become opaque. Flip and cook the other side for 3 minutes. Step 3- Garnish and serve. Remove the fish from the grill, squeeze some lemon juice and sprinkle parsley on top, and serve immediately.

Recipe tips and variations

You’ll know your fish is cooked when it’s firm around the edges, opaque in color, and flakes easily with a fork. You can also check the internal temperature using a meat thermometer and make sure it is 145F. Be careful when flipping, as the fish can be quite fragile. Change up the seasonings! I like to sometimes flavor the fish with paprika, garlic powder, cumin, or for a spicy kick, some cayenne pepper. Don’t have a grill? This works just as easily on a grill pan, too (I use this in the recipe video). Marinate the fish in a flavorful sauce before grilling. I’ve tried eel sauce and katsu sauce, which has worked perfectly for a sweet and umami flavor.

Storage instructions

To store: You can store leftovers in an airtight container in the refrigerator for up to 5 days. Mahi Mahi is like a blank canvas and pairs well with a bunch of side dishes. As we typically enjoy this during the warmer months, I love to pair it with a keto broccoli salad, wedge salad, or 7 layer salad. For some carbs, nothing beats some grilled sweet potatoes or a simple orzo salad. To freeze: Place the cooked and cooled fish in an freezer-bag and store it in the freezer for up to two months.