Ready in about 15 minutes, this easy recipe is a staple at our house throughout the year. You can make it on an outdoor grill or in a stovetop grill pan. I enjoy white, meaty fish such as baked cod and grilled halibut. Mahi Mahi is another such fish that I like to cook. Its firm flesh and moist texture make it ideal for grilling, although it can also be successfully pan-fried. In this recipe, I pair it with a boldly flavorful marinade that dramatically enhances its flavor.
Ingredients
Recipe Card
Mahi Mahi fillets: The fillets I use come from Wild Fork Foods. They are frozen and skinless. I defrost them overnight in the fridge. Olive oil: I use extra-virgin olive oil in this recipe. Lemon juice: A tablespoon of freshly squeezed lemon juice adds acidity and brightens the dish. To season: Kosher salt, black pepper, garlic powder, and paprika. Optional garnishes: Lemon slices and chopped cilantro.
In a small bowl, combine the olive oil, lemon juice, and seasonings. Pat the fish fillets dry with paper towels. Coat them all over with the olive oil mixture. Serve immediately, garnished (if desired) with lemon slices and chopped cilantro.
Grilled portobello mushrooms Grilled okra Grilled broccolini Grilled zucchini Grilled eggplant
Alternatively, you can serve the fish with a salad. A few options that I like:
Cucumber salad Tomato salad Asparagus salad Arugula salad Spinach salad
