We’re keeping the summertime recipes coming with this bright and fresh recipe for Grilled Mahi Mahi! Chef Tom blitzes a marinade, slathers the Mahi Mahi and grills the fish over direct flame for a char-kissed, flavor packed, fresh and light grilled entrée.
WHAT YOU'LL LOVE
- Scoring the fish in a crosshatch pattern before marinating opens up more surface area for the cilantro-lime marinade to actually penetrate, rather than sitting only on top
- Closing the fish basket to press the peppers and onions directly into the scored fillet fuses the vegetables to the fish as it grills, rather than letting them sit loose on top
- Starting the fish flesh-side down on the direct heat zone builds char first, then moving it to indirect heat to finish separates searing from cooking all the way through
- Topping the finished dish with fresh diced mango, rather than cooking it into the marinade, keeps its bright, juicy texture intact against the charred fish and vegetables
Grilled Mahi Mahi
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Calories
302
Tantalize your tastebuds with this summer-inspired recipe for Grilled Mahi Mahi! Chef Tom walks you through making the marinade and the grilling process to give you a lip-smacking combination of sweet and savory flavors that will leave you wanting more. Enjoy a fresh and flavorful dinner you can feel good about!
Ingredients
- 3 lb Mahi Mahi fillet
- 1 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup pineapple juice
-
2 tbsp Greenade Green Chile Sauce
-
2 tbsp Colonial Chile Oil
-
1 tsp Jacobsen Salt Co. Black Garlic Salt
- 2 Anaheim peppers, sliced 1/4”
- 1/2 large red onion, sliced 1/4”
- Flesh of one mango, diced
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up with direct and indirect grilling zones, with the standard grates in place.
- To make the marinade, combine the cilantro, lime juice, pineapple juice, Greenade Green Chile Sauce, Colonial Chile Oil and Jacobsen Salt Co. Black Garlic Salt in a food processor. Process until a smooth liquid is formed.
- Score the surface of the Mahi Mahi, about 1/4” deep in a crosshatch pattern. Place the fillet in a Fish Grilling Basket.
- Pour about half of the marinade over the surface of the fish and massage into the scores. Place the sliced peppers and onions on top of the fish. Close the fish basket to press the peppers and onions into the fillet.
- Grill the fish, flesh/veggies side down until charred on the surface, about 15 minutes, rotating to char evenly. Move the fish basket to the indirect side of the grill, flipping the basket so that the skin side is down.
- Continue cooking until the internal temperature of the fish reaches 140ºF in the thickest part of the fillet. Remove from the grill.
- Open the basket. Transfer the Grilled Mahi Mahi to a serving tray. Discard any overly-charred onions or peppers. Top the fish and veggies with the diced mango to serve.
Recipe Note
Recipe FAQ
Why score the mahi mahi in a crosshatch pattern before marinating it?
Cutting shallow scores about 1/4-inch deep opens up more surface area for the cilantro-lime marinade to actually work into the flesh, rather than the marinade sitting only on the outer surface.
Why close the fish basket to press the peppers and onions into the fillet?
Pressing the vegetables directly against the scored fish fuses them together as everything grills, rather than letting the peppers and onions sit loose on top and cook separately.
Why start the fish flesh-side down on direct heat before moving it to indirect heat?
Direct heat first builds char on the surface where the vegetables are pressed in. Moving to indirect heat afterward finishes cooking the fish through without burning that char.
Why add the diced mango fresh at the end instead of incorporating it into the marinade?
Adding it raw after cooking keeps its juicy, bright texture intact, rather than cooking it down into the marinade and losing that fresh contrast against the charred fish.
Does pulling the mahi mahi at 140°F mean it's fully cooked?
Not quite — this recipe's own directions pull it at 140°F, but USDA's minimum safe internal temperature for fish is 145°F. Continue cooking until the fish reaches at least 145°F in the thickest part rather than pulling at 140°F.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the fish and vegetables in place of the direct grill zone, and a regular oven can finish the cook the way the indirect side does here.
Recipe Highlights
Crosshatch-scored fillet: Lets the marinade penetrate beyond the surface.
Basket-pressed vegetables: Fuses peppers and onions to the fish as it cooks.
Direct-then-indirect grilling: Separates charring from finishing the cook.
Fresh mango topping: Preserves bright texture against the charred fish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.61 oz
- per serving
- Calories
- 302
- Carbs
- 14 grams
- Protein
- 44 grams
- Fat
- 7 grams
- Sodium
- 370 milligrams
