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
Scale
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.
