This grilled mahi mahi recipe is a great weeknight meal. It’s a quick, flavorful protein that grills up in just a few minutes, and you can easily prep all the toppings ahead so dinner comes together super fast. I used a fajita seasoning blend I had on hand, but you can swap in whatever you like — make it blackened, keep it simple with lemon and pepper, or go wild and use whatever you want. For this fajita-spiced version, I served it with some rice, black beans, and an assortment of fresh toppings we had in the fridge: cilantro, super-crunchy shredded cabbage, diced mango, lime, and a can of salsa verde.
The key to great grilled mahi mahi is first in getting the best quality fish you can, preheating your grill properly, and keeping the skin on. The skin makes it so much easier to flip the fish without it falling apart, and it helps keep the fillet moist while it cooks. Once it’s done and has rested for a few minutes, the skin slides right off.
I used a fajita seasoning blend I had on hand, but you can swap in whatever you like — make it blackened, keep it simple with lemon and pepper, or go wild and use whatever you want.
Ingredients You’ll Need
For The Fish:
- 1 lb mahi mahi fillet (skin on for easier grilling)
- 1 – 2 tbsp Fajita seasoning (recipe below, store bought is also great)
- 2 tbsp olive oil
- salt
Fajita Seasoning:
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
To Serve:
- Diced mango
- Shredded Cabbage (soaked in ice water)
- Fresh Cilantro
- Salsa Verde
- Black Beans
- Yellow Rice
- Lime Wedges
How To Choose Mahi Mahi
Fresh or Frozen?
If you have access to high quality fresh mahi mahi get that. But, if not, you can always get frozen fillets. Remove them from any plastic packaging, rest them on a paper towel lined plate or tray, cover and let thaw overnight in the refrigerator.
If you’re pressed for time, you can leave the fish in it plastic vacuum sealed packaging and fully submerge it in very cold water. Change the water every 10 minutes and check to see how thawed it is. You may only need to change the water once or twice depending on how thick you fillets are. Then cook right away.
Get Skin on Fillets
When grilling I recommend getting mahi mahi with skin on. It helps hold the fish together and makes flipping it so much easier, plus it keeps it nice and moist. After the fish has rested a few minutes you can easily pull the skin off and serve. I would not recommend eating the skin, it’s not the most delicious. It’s pretty tough and doesn’t have a great texture.
Get Thick Fillets
Since we are grilling this mahi over pretty high heat, you want a fairly thick fillet. Aim for around 1” or thicker if you can. If not, make sure to reduce the cooking time by a minute or so to not overcook the fish.
How to Make This Grilled Mahi Mahi Recipe (Step-by-Step)
- Marinate Your Fish
Pat the fish dry, very dry. Drizzle over oil, sprinkle on fajita seasoning and a generous pinch of salt. Rub all over to coat fish. Let sit while you get the grill ready. - Preheat Your Grill
Get grill preheated to 450°F. Clean the grates, and then rub them with a paper towel dipped in oil to help prevent any sticking. - Grill The Mahi Mahi
Grill the fish flesh side down for 4 minutes. Be sure to close the grill and adjust burners to maintain 450°F. It doesn’t need to be exact, but make sure the grill doesn’t get extremely hot or loose too much heat. Gently flip and grill for another 4-5 minutes, or until the fish easily flakes apart. (This will depend on how thick your mahi fillets are, the one I cooked here was very thick, so you may need a minute or two less cooking time if you have a thinner piece of fish.) - Let It Rest
Remove from grill and let rest for 3 minutes. Then, cut into portions and pull off the skin to serve. (Leaving the skin on makes it much easier to flip on the grill and keeps the fish super moist.) - Serve It Up
Serve your grilled mahi mahi with rice, black beans, salsa verde, shredded cabbage, cilantro, mango, and plenty of lime.
FAQs
How long does it take to grill mahi mahi?
Less than 10 minutes! For this recipe the mahi mahi gets grilled at 450°F for 4-5 minutes on each side. And, if you have thinner fillets, they’ll cook even quicker!
Should you grill mahi mahi with the skin on?
Yes! The skin makes it much easier to flip, and keeps the fish super moist.
How do you keep mahi mahi from sticking to the grill?
Make sure your grill is properly preheated, you clean the grates and lightly oil them before placing your fish on the grill. And once it is on the grill, leave it! Let it cook on the fist side for 4-5 minutes, once it has had proper time to cook it will easily release from the grill.
What internal temp should mahi mahi be cooked to?
You want your Mahi Mahi to reach an internal temp of 145°F. Here is a nice handy chart from the USDA on Safe Minimum Internal Temperatures
More Quick and Easy Seafood Recipes to Try
Miso Honey Butter Cod with a Frisée, Fennel and Peach Salad – Miso honey butter cod is a perfect, quick weeknight dinner—seared cod with a sweet-savory miso butter, served with a crisp frisée, fennel, and peach salad.
Shrimp Pil Pil (Chili Garlic Shrimp) – Grilled shrimp tossed in a chili garlic sauce with sambal oelek and lemon. This shrimp pil pil recipe is a spicy, summery take on a beloved dish inspired by a legendary Philly restaurant.
Easy Grilled Scallops with Chimichurri – This grilled scallops recipe is simple, quick, and packed with flavor. Perfectly seared scallops get topped with a bright chimichurri sauce for an easy seafood dinner!
Grilled Trout with Preserved Lemon and Pomegranate – Easy and flavorful grilled trout with preserved lemon, pomegranate, cilantro, harissa and pistachios all served over a bed of couscous. A delicious dinner that is so easy to make.
Octopus Salad with Potatoes and Olives – This octopus salad with potatoes and olives is ready in minutes thanks to the canned octopus. Tossed with lemon, parsley, capers, and olive oil, it’s a light Mediterranean lunch or easy starter.
Did you make try this Grilled Mahi Mahi Recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Grilled Mahi Mahi Recipe
Equipment
- Gas Grill - with a thermometer
Ingredients
For The Fish:
- 1 lb mahi mahi fillet skin on for easier grilling
- 1 - 2 tbsp Fajita seasoning recipe below, store bought is also great
- 2 tbsp olive oil
- salt
Fajita Seasoning:
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
To Serve:
- Diced mango
- Shredded Cabbage soaked in ice water
- Fresh Cilantro
- Salsa Verde
- Black Beans
- Yellow Rice
- Lime Wedges
Instructions
- Pat the fish dry. Drizzle over oil, sprinkle on fajita seasoning and a generous pinch of salt. Rub all over to coat fish. Let sit while you get the grill ready.
- Get grill preheated to 450°F. Clean the grates, and then rub them with a paper towel dipped in oil to help prevent any sticking.
- Grill the fish flesh side down for 4 minutes. Be sure to close the grill and adjust burners to maintain 450°F. It doesn’t need to be exact, but make sure the grill doesn’t get extremely hot or loose too much heat. Gently flip and grill for another 4-5 minutes, or until the fish easily flakes apart. (This will depend on how thick your mahi fillets are, the one I cooked here was very thick, so you may need a minute or two less cooking time if you have a thinner piece of fish.)
- Remove from grill and let rest for 3 minutes. Then, cut into portions and pull off the skin to serve. (Leaving the skin on makes it much easier to flip on the grill and keeps the fish super moist.)
- Serve your grilled mahi mahi with rice, black beans, salsa verde, shredded cabbage, cilantro, mango, and plenty of lime.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
One thought on Grilled Mahi Mahi Recipe
Mahi is one of my fav fishes. The recipe sounds delish and prep seems quite easy.
I like that you provided a bunch of other seafood recipes with the mahi. I’m always looking for something different to enjoy.