Description
Flaky mahi mahi fillets get a smoky char on the grill. A simple spice rub and a squeeze of lemon juice make this a perfect weeknight meal.
Ingredients
Scale
- 3 tbsp (44 ml) olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika smoked could be used
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- a pinch Cayenne pepper
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp (30 ml) lemon juice
- 3 wild caught Mahi Mahi fillets
Instructions
- Preheat a gas grill to medium-high heat, about 400°F. Use a grill brush to scrape the grates clean, then oil them by holding an oil-soaked folded paper towel with long tongs and rubbing it across the grates.
- In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, cayenne, dried oregano, and cumin. Mix well.
- Brush both sides of each mahi mahi fillet with olive oil, then sprinkle the spice mixture evenly over both sides, pressing it gently so it adheres.
- Place the fillets on the grill at a diagonal to the grates. Close the lid and cook for 4-5 minutes without moving the fish. This builds good grill marks and prevents sticking.
- Flip carefully using a wide spatula. Grill for another 4-5 minutes with the lid closed until the fish flakes easily with a fork and reaches an internal temperature of 137°F.
- Transfer the fillets to a plate and drizzle with fresh lemon juice. Let them rest for 2 minutes before serving. The temperature will carry over to about 145°F as they rest.
Notes
- For even cooking, ensure your mahi mahi fillets are of uniform thickness.
- To prevent sticking, lightly oil the grill grates before placing the fish on.
- Leftover mahi mahi can be flaked and added to salads or tacos for a delicious lunch.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 70