Nothing beats the fresh, vibrant flavors of a perfectly cooked fish on a warm day, and this Grilled Mahi Mahi with Lemon and Parsley Recipe brings just that to your table. The firm, flaky texture of mahi mahi combined with a simple yet flavorful blend of spices, bright lemon juice, and fresh parsley creates a dish that feels both fancy and approachable. Whether you’re cooking for a weeknight dinner or an intimate weekend gathering, this recipe is a shining example of how straightforward ingredients can come together to deliver an incredibly satisfying meal.
Ingredients You’ll Need
Each ingredient in this Grilled Mahi Mahi with Lemon and Parsley Recipe is carefully chosen to enhance the natural flavors of the fish while adding vibrant color and freshness. From the aromatic spices to the zesty lemon and fresh parsley, these components work in harmony to make the dish pop.
- Mahi Mahi fillets (1 pound): Choose fresh, firm fillets for the best texture and flavor on the grill.
- Olive oil (1 tablespoon): Adds richness and helps create a beautifully seared crust on the fish.
- Paprika (1/2 teaspoon): Brings a subtle smoky sweetness that complements the grill’s char.
- Garlic powder (1/2 teaspoon): Provides a mellow garlic punch without overpowering the fish.
- Sea salt (1/2 teaspoon): Enhances all the flavors, making each bite sing.
- Dried thyme (1/4 teaspoon): Adds an earthy, herbal note that pairs perfectly with seafood.
- Ground black pepper (1/4 teaspoon): Offers a gentle heat and depth to the seasoning.
- Lemon (1, halved): Grilled for sweetness and brightness, its juice finishes the dish beautifully.
- Fresh parsley (1 tablespoon, chopped): Adds a fresh, grassy contrast that lifts the flavors.
How to Make Grilled Mahi Mahi with Lemon and Parsley Recipe
Step 1: Prepare the Fish
Start by taking the mahi mahi out of the fridge about 15 minutes before cooking. Bringing the fillets to room temperature ensures they grill evenly, preventing the outside from drying out before the inside cooks through. It’s a small step that makes a big difference in texture.
Step 2: Heat the Grill
Preheat your grill to medium-high heat—around 375 degrees Fahrenheit. If you’re using a grill pan, get that hot over medium-high heat as well. The steady, hot surface is key to developing those gorgeous grill marks and locking in the juices of the mahi mahi.
Step 3: Season the Fish
Patting the fish dry with paper towels helps the olive oil and spices stick better. Brush both sides with olive oil for a rich base, then mix together paprika, garlic powder, sea salt, dried thyme, and black pepper in a bowl and sprinkle evenly on both sides. This seasoning blend offers a beautiful balance of smokiness, herbaceousness, and subtle heat.
Step 4: Prepare the Grill Grates
To prevent your mahi mahi from sticking, brush the grill grates lightly with a neutral oil like avocado or canola oil. Using a paper towel and tongs, spread the oil evenly to create a non-stick surface, ensuring those tender fish fillets can be flipped easily without falling apart.
Step 5: Grill the Fish and Lemon
Place the mahi mahi fillets on the grill along with the lemon halves, cut side down. Close the grill cover and cook for 5 minutes undisturbed. This allows the fish to develop a nice crust and starts cooking it evenly while the lemon softens and caramelizes slightly, enhancing its natural sweetness.
Step 6: Flip and Finish Cooking
Carefully flip the fish fillets and grill for another 3 to 5 minutes, or until the fish flakes easily when tested with a fork and reaches an internal temperature of 145 degrees Fahrenheit. The grilling process is quick, so keep a close eye—it’s all about achieving that perfect flaky texture without overdrying.
Step 7: Serve with Lemon and Parsley
Immediately transfer the fish to plates and drizzle with the juice squeezed from the warm grilled lemon halves. Sprinkle generously with chopped fresh parsley to add brightness and a fresh herbal note that perfectly complements the smoky, spiced fish.
How to Serve Grilled Mahi Mahi with Lemon and Parsley Recipe
Garnishes
A simple sprinkle of fresh parsley is classic, but you can also add thin lemon slices or a few sprigs of dill to enhance the visual appeal and add subtle aroma. A drizzle of extra virgin olive oil before serving can elevate the dish further with a silky finish.
Side Dishes
This dish pairs wonderfully with light sides such as grilled vegetables, a crisp green salad, or fluffy couscous. For something heartier, roasted baby potatoes or a creamy risotto complement the bright flavors well without overpowering the delicate fish.
Creative Ways to Present
For a stunning presentation, serve the mahi mahi atop a bed of lemon-infused quinoa or wild rice garnished with parsley. You can also plate the fish alongside a colorful medley of roasted bell peppers and cherry tomatoes, creating a vibrant, appetizing plate that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Leftover grilled mahi mahi can be stored in an airtight container in the refrigerator for up to 2 days. Wrap it carefully to prevent drying out and ensure it retains its flavors and texture for your next meal.
Freezing
If you want to freeze leftovers, wrap the fish tightly in plastic wrap and then place it in a freezer-safe bag or container. For best quality, use within 1 month. Keep in mind that freezing may slightly change the texture, so it’s best to eat it fresh when possible.
Reheating
To gently reheat, place the fish in a covered dish in a low oven or microwave on a medium setting, adding a splash of water or broth to keep it moist. Avoid high heat to prevent the fish from becoming dry and tough.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While mahi mahi works wonderfully here, you can substitute with other firm, white-fleshed fish like swordfish, halibut, or snapper. Just adjust cooking times based on the thickness of the fillets.
What if I don’t have a grill? Can I use an oven or stovetop?
Yes, you can use a grill pan on the stove to get similar results. Alternatively, broiling in the oven works well by placing the fillets close to the heating element until cooked through with a nice char.
How do I know when the mahi mahi is perfectly cooked?
The fish should easily flake apart with a fork and have an opaque white color throughout. Using an instant-read thermometer to reach 145 degrees Fahrenheit is the most reliable method.
Can I prepare the spice mix ahead of time?
Definitely! The spice blend can be mixed and stored in an airtight container for several weeks, making dinner prep even quicker when it’s time to grill.
Is this recipe suitable for a low-sodium diet?
You can reduce or omit the sea salt and still enjoy great flavor. The lemon and fresh herbs add plenty of brightness, and you might boost other spices slightly to compensate if desired.
Final Thoughts
If you’re looking for a dish that feels special but is surprisingly simple, give this Grilled Mahi Mahi with Lemon and Parsley Recipe a try. It’s a wonderful way to enjoy fresh fish with flavors that are bright, balanced, and utterly delicious. Trust me, once you grill this up, it’ll become a favorite you want to make again and again.
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Grilled Mahi Mahi with Lemon and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This simple and flavorful Grilled Mahi Mahi recipe features tender, flaky fish seasoned with a blend of paprika, garlic powder, thyme, and black pepper, grilled to perfection and served with fresh lemon juice and parsley. A quick and healthy seafood dish perfect for a weeknight dinner or summer barbecue.
Ingredients
Fish and Seasonings
- 1 pound Mahi Mahi fillets
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Additional Ingredients
- 1 lemon (halved)
- 1 tablespoon chopped fresh parsley
- Neutral oil (such as avocado or canola) for grilling
Instructions
- Bring Fish to Room Temperature: Remove the mahi mahi from the refrigerator 15 minutes before cooking to allow it to come to room temperature, promoting even cooking.
- Preheat the Grill: Preheat your grill to medium-high heat (approximately 375°F) or heat a grill pan over medium-high heat to prepare for cooking.
- Prepare the Fish: Pat the mahi mahi fillets dry with a paper towel and brush both sides with olive oil to prevent sticking and enhance flavor.
- Season the Fish: In a small bowl, mix paprika, garlic powder, sea salt, dried thyme, and black pepper, then sprinkle the seasoning evenly over both sides of the fish fillets.
- Oil the Grill Grates: Using a paper towel dipped in neutral oil and tongs, brush the grill grates lightly to further prevent sticking during cooking.
- Grill the Fish and Lemon: Place the seasoned fish fillets and lemon halves (cut side down) on the grill. Close the grill cover and cook for 5 minutes uninterrupted.
- Flip and Finish Cooking: Flip the fillets carefully and grill for an additional 3 to 5 minutes, or until the fish flakes easily with a fork or reaches an internal temperature of 145°F as measured by an instant-read thermometer.
- Serve: Remove the fish and lemon from the grill. Serve the mahi mahi immediately, drizzling with juice squeezed from the grilled lemon and topped with chopped fresh parsley for brightness.
Notes
- Bringing the fish to room temperature before grilling ensures even cooking.
- If you don’t have a grill, a grill pan on the stovetop works well.
- Use an instant-read thermometer to avoid overcooking and keep the fish moist.
- Brush grill grates with oil to prevent the fish from sticking and tearing.
- Grilled lemon adds a smoky citrus flavor; if unavailable, fresh lemon juice can be used instead.
- This recipe can be doubled for larger gatherings.
