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.
Grilled Mahi Mahi
- 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
Purchase Items in this Recipe
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.
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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.