How to Grill a Mahi Mahi Fillet

by Diane Watkins

Mahi mahi, sometimes known as dolphin or Dorado, is a firm fish sold in fillets or steaks. Mildly flavored on its own, it quickly soaks up the flavors from marinades, salsas and sauces. Mahi mahi is a low-calorie, low-fat, high-protein fish and a healthy choice for grilling indoors or outdoors.

Seasoning Mahi Mahi

Season mahi mahi simply with salt, pepper and garlic for serving with a pan sauce or salsa, or cover mahi mahi with marinade and refrigerate for 20 minutes.

Drain the marinade and season the fish with salt and pepper.

Spray the grill rack with oil to prevent sticking.

Grilling Mahi Mahi Over Charcoal or Gas

Heat a gas or charcoal grill to medium-high heat.

Grill mahi mahi for 5 to 6 minutes per side, basting with extra marinade when you flip it. Use a spatula to support the fish fillet for turning.

Watch the mahi mahi for signs of doneness. Mahi mahi is done when it turns opaque and flakes easily in the center with a fork.

Grilling Mahi Mahi Indoors

Preheat an electric grill to high or heat a grill pan on the stove-top over medium-high heat. The grill is hot enough when a drop of water sizzles and dances across the surface.

Grill mahi mahi for 5 to 10 minutes per side on an electric grill. Turn when the edges turn opaque and appear flaky. Support the fish with a spatula while turning.

Grill until the mahi mahi flakes easily when poked in the center with a fork.

Tips

  • You can prepare your own marinade or use a bottled marinade to add extra flavor to the fish. A citrus marinade made from lime juice and soy sauce, seasoned with cilantro and ginger, lends a fresh flavor. Commercial teriyaki marinade, used alone or combined with pineapple juice and seasoned with garlic, adds a lot of zest. A homemade marinade of soy sauce, balsamic vinegar, olive oil and honey lends a more sweet and sour flavor.

References

Photo Credits

  • Radist/iStock/Getty Images

About the Author

Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and Web content. She writes two electronic newsletters and has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.