Description
A delicious grilled mahi mahi recipe marinated in zesty citrus flavors, perfect for a healthy meal.
Ingredients
- 4 mahi mahi fillets (6 oz each, skin on or off)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp fresh lime juice (from 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)
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika (or sweet paprika for a gentler touch)
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Combine the lemon juice, lime juice, olive oil, soy sauce, honey, garlic, salt, pepper, and smoked paprika in a medium bowl. Whisk until smooth, adjusting flavors as needed.
- Place the mahi mahi fillets in a shallow dish or zip-top bag and pour the marinade over, ensuring even coverage.
- Refrigerate for 15–20 minutes to allow the fish to absorb flavor.
- Heat your grill pan or outdoor grill to medium-high (about 400°F) and brush with oil to prevent sticking.
- Remove the fillets from the marinade, letting the excess marinade drip off, and lay the fish, flesh-side down, on the hot surface.
- Cook for 3–4 minutes without moving, aiming for golden grill marks.
- Carefully flip with a spatula and cook for an additional 2–3 minutes until the fish flakes easily and reaches an internal temperature of 145°F.
- Transfer cooked fillets to a plate, tent loosely with foil, and let rest for 2 minutes. Sprinkle with cilantro or parsley and serve with lemon wedges.
Notes
Experiment with different herbs and spices in the marinade for varied flavor profiles. To prevent drying, do not overcook the fish.