Go Back
–+ servings
Mahi Mahi Recipe

Mahi Mahi Recipe

This easy, healthy grilled citrus Mahi Mahi Recipe is ready in under 30 minutes and perfect for summer seafood nights.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 33 minutes
Course Main Course
Cuisine Seafood
Servings 4 servings
Calories 240 kcal

Ingredients
  

  • 4 Mahi Mahi fillets (6 oz each) patted dry (or thawed fully if frozen)
  • 2 Tbsp extra-virgin olive oil for richness, I love California-pressed brands
  • 1 Tbsp fresh lime juice about half a lime
  • 1 Tbsp fresh orange juice preferably Valencia
  • 1 tsp lemon zest white pith removed for less bitterness
  • 2 cloves garlic finely minced (use a Microplane for quick prep)
  • 1 tsp smoked paprika adds depth; regular paprika works too
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp dried thyme or 1 tsp chopped fresh thyme leaves
  • Optional garnish: chopped cilantro or parsley

Instructions
 

  • In a shallow bowl, whisk olive oil, lime juice, orange juice, lemon zest, garlic, paprika, thyme, salt, and pepper until combined.
  • Place Mahi Mahi fillets in the bowl or a zip-top bag; turn to coat. Let rest at room temperature for 15 minutes—this tenderizes the flesh and infuses it with citrus brightness.
  • Warm a heavy skillet (cast iron is ideal) or grill pan over medium-high heat; brush lightly with oil. You’ll know it’s hot when a drop of water sizzles and vanishes.
  • Lay fillets away from you in the pan—listen for that satisfying sizzle. Cook undisturbed for 3–4 minutes, until the edges turn opaque and lift easily.
  • Gently turn each fillet with a thin spatula; cook another 2–3 minutes on the second side, until the center reaches 135 °F.
  • Transfer fish to a plate; cover loosely with foil and rest for 2 minutes. This little pause helps juices redistribute, keeping the fish moist.
  • Arrange fillets on warmed dishes, drizzle any pan juices over the top, and sprinkle with cilantro or parsley.
  • Pair with grilled asparagus or a crisp cucumber-tomato salad dressed in a simple vinaigrette.

Notes

Don’t skip the brief rest under foil—trust me, it seals in juices. If you prefer a crispier crust, pat the fillets extra dry and shake on a light dusting of cornmeal before searing. Citrus juice can “cook” thinner edges—keep an eye on those corners to avoid over-marinating. Use a fish spatula if you have one; its slotted, flexible blade makes flipping delicate fillets a breeze.

Nutrition

Calories: 240kcal
Keyword Citrus Mahi Mahi, Grilled Mahi Mahi, Healthy Seafood, Summer Recipe
Love this recipe?Follow us at @thenandnowspace for more