Home>> Grilled Mahi Mahi
Enjoy the warm spring air and grill in the backyard. You’ve worked hard refreshing your home for the spring, you deserve to eat a meal that’s delicious, light, and packed full of flavor! Created by Slender Kitchen, this grilled Mahi-mahi will be good until the very last bite!
INGREDIENTS
24 oz mahi mahi fillets (4 6-ounce fillets)
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
INSTRUCTIONS
Combine the paprika, garlic powder, onion powder, cumin, salt, and pepper.
Pat the mahi mahi fillets with paper towels to dry and remove any extra moisture. Brush the mahi mahi with olive oil. Coat with the spice rub.
Make sure the grill is clean and oil if needed. Cook the fish for 4-5 minutes per side. Do not flip the fish too early, if it sticks it is likely not ready to flip. The fish is ready when it is opaque and flakes easily.
Optional salsa: 1 cup diced pineapple, 2 tbsp chopped cilantro, 2 tbsp diced red onions, 2 tbsp lime juice, salt, and pepper.
Tips on Grilling Fish
Always clean the grill: The enemy of grilled fish is a dirty grill. When the grates are dirty, the delicate fish sticks to the grates and falls apart as it cooks or when you try and flip it. Make sure to clean the grill grates and oil them if needed.
Leave the skin on: If possible. grill fish with the skin still on. It will hold the fish together and make it easier to grill and flip.
Don’t flip too early: If the fish is sticking to the grill, it may not be ready yet. Proteins on the grill need time to char and form a crust. If you try and flip them before that crust has formed, they may stick.
Use foil if needed: If fish tends to stick to the grill, try placing it on a piece of foil. This will prevent it from sticking.
Medium high heat: Cook the fish at medium-high heat to ensure it cooks evenly without burning. At the highest heat, many times the fish burns on the outside before cooking through.