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Served with a fresh balsamic tomato salad, this juicy grilled mahi mahi is an easy and flavorful fish dinner that can be grilled or pan-seared. Mahi Mahi is tender, flaky, and seriously delicious. The tomato salad on top is a must!
If you enjoy trying new seafood recipes, you should definitely make my other fish dishes like this very popular garlic butter baked tilapia or my fantastic branzino. They’re equally simple to make and bursting with flavor!
Grilled Mahi Mahi Recipe
This simple recipe makes the juiciest grilled Mahi Mahi seasoned to perfection, making it a fantastic base for our mahi mahi tacos! The accompanying balsamic tomato salad adds a fresh and flavorful bite.
This dish is easy to make and keeps the grilled fish moist and delicious. Even the fish haters in my family can’t resist this meal. I first made this dish on a spontaneous weekend, and the fam was hooked! Plus, it’s super straightforward to whip up and comes together in a snap. Whether you cook it on the stove or an outdoor grill, this is the best Mahi Mahi recipe you’ll find.
What is Mahi Mahi?
Mahi Mahi is a firm fish with meat that has a crab-like texture. It doesn’t have a super strong fishy taste, so it’s great for people who don’t love seafood. It absorbs the flavor of your seasoning and stays nice and firm while it’s cooking. This fish lives in temperate, tropical, and subtropical waters. If you live near the shore, you can probably find them at your local fish market. You can also purchase frozen Mahi Mahi at any grocery store. I recommend buying wild-caught fish because they have the best flavor.
Ingredients You Will Need
To make this mouthwatering grilled Mahi Mahi recipe, gather these simple ingredients. A quick trip to the grocery store for fresh and pantry staples will get you ready to cook.
For the Fish
- Mahi Mahi Fillets: Due to its firm texture and mild flavor, this fish is a great option for grilling.
- Olive Oil: Used for marinating the fish and preventing it from sticking to the grill. Substitute with avocado oil or canola oil.
- Garlic (finely minced): If you don’t have fresh garlic, use garlic powder.
- Dried Basil (or fresh basil): Adds a subtle herb flavor. Fresh basil gives a brighter taste, while dried basil is more concentrated.
- Salt & Black Pepper: Enhances the natural flavors of the fish and other ingredients.
For the Salad
- Roma Tomatoes: You could also use cherry tomatoes or any ripe, firm tomatoes.
- Fresh Basil: Provides a bright and fresh flavor to the salad.
- Olive Oil: Used for the dressing in the salad.
- Garlic (minced): Use garlic powder if needed.
- Salt and Fresh Ground Black Pepper: Season the salad to enhance all the flavors.
- Fresh Grated Parmesan: Adds a savory finish to the dish. Pecorino Romano is a good alternative.
- Balsamic Glaze: Adds a sweet and tangy finish to the salad and fish, tying all the flavors together.
How to Grill Mahi Mahi
Grilling Mahi Mahi is easier than you think! Follow these simple steps to achieve perfectly cooked, juicy fish every time.
- Prep the grill. Preheat an outdoor grill to medium-high heat, about 425˚F to 450˚F.
- Prepare the fish. Pat dry the fish fillets and brush them with the seasonings.
- Grill the Mahi Mahi. Brush the grill grates with oil and grill the fish for 4 to 5 minutes per side or until nice golden grill marks appear and the flesh is set. Try not to overcook the fish because it will be too dry.
- Make the salad. Meanwhile, prepare the salad and combine the tomatoes, basil, oil, garlic, salt, and pepper in a mixing bowl, stirring until well incorporated.
- Serve. Remove the Mahi Mahi from the grill and transfer it to a plate. Top with the salad and serve.
How To Make Pan Fried Mahi Mahi
- Prep. Pat dry the fish fillets and season them.
- Cook. Heat a nonstick pan or cast iron skillet over medium-high heat. When the pan is hot, add olive oil to cover the bottom of the pan. Add the Mahi Mahi and cook for 3 to 4 minutes per side or until set. If possible, use a fish spatula to turn over the fish. It makes it so much easier to flip the fish or remove a fillet from the cooking pan without tearing the flesh.
- Serve. Remove the fish from the pan, garnish with the tomato salad, and serve.
Recipe Tips
- Don’t overcook. If you overcook the fish, it will be dry and rubbery. Take it off the heat when it turns golden brown and the flesh appears set. Remove the guessing work and use an instant read meat thermometer to check for doneness—fish is done when its internal temperature registers at 145˚F.
- Dry the fish before seasoning it. Pat dry your fish fillets with paper towels before seasoning them. This will aid the browning process when the fish is cooking.
- Grease the grill or the skillet. It’s important to cover the bottom of your pan with oil when cooking Mahi Mahi on the stove. If you’re grilling your fish, make sure to grease the grill grates before cooking. This way, nothing will get stuck to your grill or skillet.
- Serve immediately. Mahi Mahi is best served hot, so don’t let your fish rest for too long before serving.
Serving Suggestions
This quick Creamed Spinach Dip is a tasty appetizer to serve with this easy Mahi Mahi recipe. It only takes 10 minutes to make and it goes great with my lavash bread or crackers!
To turn this fancy dinner into a full-course meal, preface the dish with these simple Soft Pretzel Bites. And to make things more interesting, you should totally serve this fish with my White Wine Sangria!
More Fish Recipes
- Skillet Tilapia with Creamy Lemon Sauce
- Prosciutto Wrapped Salmon Skewers
- Fish Tacos with Creamy Lime Mustard Sauce
- Roasted Mahi Mahi with Veggies
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Grilled Mahi Mahi with Balsamic Tomato Salad
Ingredients
For the Fish
- 4 Mahi Mahi Fillets
- 3 tablespoons olive oil
- 3 cloves garlic,, finely minced
- 2 teaspoons dried basil,, or 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
For the Salad
- 2 roma tomatoes,, diced
- 2 tablespoons chopped fresh basil
- ½ tablespoon olive oil
- 1 cloves garlic,, minced
- salt and fresh ground black pepper,, to taste
- fresh grated parmesan
- Balsamic glaze,, for topping
Instructions
Grill Method
- Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
- Pat dry the fish fillets and set on a plate.
- In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
- Brush grill grates with oil so that the fish doesn’t stick.
- Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
- In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
- Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
- Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
Stove Top Method
- Prepare the fish and tomato salad per the instructions above.
- Heat a nonstick pan or a cast iron skillet over medium-high heat.
- When pan is hot, cover the bottom of the pan with olive oil.
- Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set.
- Remove from pan; garnish with prepared tomato salad and serve.
Notes
- Avoid Overcooking: Remove Mahi Mahi when it’s golden brown and set to prevent it from becoming dry. To check for doneness, you can use an instant-read meat thermometer and remove the fish from the grill when its internal temperature registers at 145˚F.
- Pat Dry Before Seasoning: Always dry your fillets with paper towels before seasoning to enhance browning.
- Grease Your Cookware: Oil your pan or grill grates before cooking to prevent sticking.
- Serve Immediately: Enjoy your Mahi Mahi hot; serve right after cooking for the best flavor and texture.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
don’t understand how to make the Balsamic Glaze? Is it just a drizzle of balsamic vinegar?
Hi!
You can buy balsamic glaze, and it’s not a vinaigrette… it’s thicker than the vinaigrette. This is the one that I always use: https://amzn.to/3IxQteh
You can also reduce balsamic vinegar to make the glaze…boil gently until it reduces by at least half and has become thick.