10 Sizzling Grilled Mahi Mahi Recipes Perfect for Summer Cookouts

Mahi mahi is honestly one of the best fish you can throw on a grill. It’s firm, flavorful, and holds up beautifully to bold seasonings without falling apart.

Whether you’re new to cooking fish or just looking for fresh weeknight ideas, these recipes are here for you. Each one is simple, approachable, and seriously delicious.

Grab your tongs. Let’s get cooking.

1. Lemon Garlic Grilled Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 large lemon
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh thyme sprigs for garnish
• Lemon slices for serving

Step 1:

Start with your marinade. Whisk together the olive oil, minced garlic, lemon juice, and lemon zest in a small bowl. This is my favorite part because it smells amazing already, like sunshine and a good Italian restaurant at the same time.

Add the thyme, salt, and pepper and give it one more good stir. You want everything combined and fragrant. Taste it. Yep, that’s it right there.

Step 2:

Pat your fillets completely dry with paper towels. This step matters more than people think. Wet fish steams instead of grills, and you lose all that gorgeous sear. Dry fish equals beautiful grill marks, trust me on this.

Lay the fillets in a shallow dish and pour the marinade over them. Turn each piece so every inch gets coated. Let them sit for 15 to 20 minutes. You can skip this if you’re short on time, but even 10 minutes makes a real difference.

Step 3:

Heat your grill to medium high, around 400 to 425 degrees. Brush the grates with oil right before you add the fish. This prevents sticking and I learned the hard way that skipping it is a bad idea.

Place each fillet on the grill and do not move it for the first 3 minutes. Seriously, just walk away. That’s how you get those perfect grill marks. You’re doing great.

Step 4:

Flip each fillet carefully with a wide spatula. The fish should release cleanly from the grates. If it’s sticking, give it another 30 seconds. Grill the second side for 3 to 4 more minutes until the fish flakes easily when pressed with a fork.

Remove from the grill and let it rest for 2 minutes. Plate over rice or greens, tuck in a few lemon slices, and finish with fresh thyme sprigs. Better than any restaurant, honestly.

2. Cajun Blackened Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• Mixed greens, avocado, and mango for serving

Step 1:

Make your Cajun spice blend first. Mix together the paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a small bowl. This blend is bold, smoky, and genuinely incredible. I make a big batch and keep it in a jar because I use it on everything.

Not a fan of too much heat? Just cut the cayenne down to half a teaspoon. It will still have great flavor with a gentler kick.

Step 2:

Pat the fillets dry and brush each one with melted butter. The butter is key for that signature blackened crust. Olive oil works too, but butter gives you that deep rich color.

Press the spice blend generously onto both sides of each fillet. Really press it in so it adheres. More is more here, do not be shy.

Step 3:

Heat your grill or a cast iron skillet over high heat. This is where it gets good. You need real heat for blackening, not medium, not low. High and confident.

Add a drizzle of olive oil and place the fillets down. You will see smoke and that is completely normal and awesome. Grill for 3 to 4 minutes per side. The outside should look dark and crisp, not burned. There is a difference, trust the process.

Step 4:

Once done, let the fish rest for a minute or two off the heat. Serve over a bed of mixed greens with sliced avocado and fresh mango. That fruity sweetness against the smoky spice is honestly one of the best flavor combos I know.

Drizzle with a little extra olive oil or your favorite dressing and dig in. So good.

3. Honey Lime Glazed Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 3 tablespoons honey
• Juice of 2 limes
• 1 teaspoon lime zest
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Cilantro and lime wedges for garnish

Step 1:

Whisk together the honey, lime juice, lime zest, garlic, soy sauce, and olive oil in a small bowl. Quick check: does it taste balanced? A little sweet, a little tangy, a little savory. That is exactly what you want. Add a pinch of salt and pepper to round it out.

This glaze is honestly so versatile. I use it on chicken sometimes too. Just saying.

Step 2:

Season your fillets lightly with salt and pepper on both sides. Pour about two thirds of the glaze over the fish in a shallow dish and let them marinate for 20 minutes in the fridge. Reserve the rest of the glaze for basting and serving.

Step 3:

Preheat the grill to medium high. Oil those grates well because the honey in the glaze can stick and cause drama. Learned that one the messy way.

Place the fillets on the grill and cook for 3 to 4 minutes. Brush with more glaze before flipping. Flip once and brush again on the cooked side. The glaze caramelizes and gets this beautiful shiny finish that looks like it took way more effort than it did.

Step 4:

Cook the second side for another 3 to 4 minutes. The fish is done when it flakes easily and the outside has a slightly sticky, golden glaze. Remove from the grill and drizzle with any remaining glaze.

Garnish with fresh cilantro and lime wedges. Serve over steamed rice and prepare for everyone at the table to ask for seconds. It doesn’t have to be perfect, it just has to taste this good.

4. Mediterranean Grilled Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon oregano
• Juice of 1 lemon
• Salt and black pepper to taste
• Crumbled feta cheese for topping

Step 1:

Combine olive oil, garlic, parsley, basil, oregano, lemon juice, salt, and pepper in a bowl. This herb mixture is so fragrant and fresh it basically smells like the Mediterranean coast. I make this every Sunday in summer and I am not exaggerating.

Taste and adjust. More lemon if you want brightness, more garlic if you love garlic, which you should.

Step 2:

Coat the fillets generously with the herb mixture on both sides. You can let these sit for up to 30 minutes or grill them right away. Either way works beautifully with this recipe. The herbs really stick to the fish and create a lovely crust when grilled.

Step 3:

Heat the grill to medium high and oil the grates. Lay the fillets down and grill for 4 to 5 minutes per side. You will see the herb crust turning golden and fragrant. Smells amazing already. That garlic and lemon hitting the hot grill is one of my favorite kitchen smells.

Step 4:

Remove from the grill and immediately crumble feta cheese over the top while the fish is still hot. The cheese softens just slightly and melts into all those herbs and that is honestly the best part. Serve with grilled vegetables or a simple tomato salad. Easy, beautiful, done.

5. Chili Lime Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 2 tablespoons chili lime seasoning
• 1 tablespoon olive oil
• Juice of 2 limes
• 1 teaspoon garlic powder
• Salt to taste
• 2 medium zucchini, chopped
• 2 cups cherry tomatoes
• 1 tablespoon olive oil for vegetables
• Fresh cilantro and greens for serving

Step 1:

Mix together the chili lime seasoning, garlic powder, and a pinch of salt in a small bowl. Rub the fillets with olive oil first, then press the seasoning blend onto both sides. The citrus and chili in this combo is bright, bold, and honestly better than store bought seasoning packets.

Squeeze about half the lime juice over the fish and let it sit for 10 minutes while you prep the vegetables.

Step 2:

Toss the chopped zucchini and cherry tomatoes with olive oil, a pinch of salt, and a little chili lime seasoning. You want them seasoned and coated so they roast beautifully on the grill. Spread them out on a grill pan or lay them directly on the grates if they are chunky enough not to fall through.

Step 3:

Grill the vegetables first over medium high heat for about 5 to 6 minutes, turning occasionally. They should be slightly charred and tender. Push them to the side and add your fish fillets to the hot center of the grill.

Grill the fish 3 to 4 minutes per side. Do not touch it between flips. You know the drill by now. That patience pays off with incredible sear marks and juicy, perfectly cooked fish.

Step 4:

Squeeze the remaining lime juice over the fish right when it comes off the grill. That fresh burst of citrus at the end is a game changer. Plate everything over a bed of fresh greens, top with the grilled vegetables and a generous spoonful of chunky tomato sauce if using. Garnish with cilantro and serve immediately.

6. Teriyaki Grilled Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Salt and black pepper to taste
• Microgreens and lime wedges for serving

Step 1:

Make the teriyaki sauce by combining soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir it until everything is dissolved and starting to simmer. This is where it gets good because your kitchen is about to smell incredible.

Add the cornstarch slurry and stir for another minute or two until the sauce thickens slightly. Remove from heat and let it cool for a few minutes.

Step 2:

Reserve about a third of the teriyaki sauce for serving. Pour the rest over the fish in a shallow dish and let them marinate for at least 20 minutes. Up to an hour in the fridge is even better. The longer it sits, the deeper the flavor gets.

Step 3:

Heat the grill to medium high. Oil the grates well because teriyaki sauce has sugar and sugar burns if you are not careful. Ask me how I know. Grill the fillets for 3 to 4 minutes without touching them.

Brush more teriyaki sauce on top before flipping. Flip once. Brush again. That layering of glaze is what gives you that gorgeous lacquered finish you see at your favorite Japanese restaurant.

Step 4:

Grill the second side for another 3 to 4 minutes. The fish should have beautiful crosshatch grill marks and a shiny, caramelized glaze. Remove from the grill and drizzle with the reserved sauce.

Plate on a smear of creamy sauce if desired and garnish with microgreens and lime wedges. This one looks fancy but it is basically effortless. You will love this.

7. Coconut Curry Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each), cut into chunks
• 1 can (14 oz) full fat coconut milk
• 2 tablespoons yellow curry paste
• 1 tablespoon coconut oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup shredded carrots
• 2 dried red chilies
• Fresh cilantro for topping
• Salt to taste

Step 1:

Heat coconut oil in a wide shallow pan over medium heat. Add the sliced onion and cook for about 4 minutes until soft and translucent. Add the garlic and ginger and stir for another minute. Smells amazing already, right? That is the coconut oil plus aromatics doing their thing.

Add the curry paste and stir it into the onions so everything is coated in that golden yellow goodness.

Step 2:

Pour in the coconut milk slowly while stirring. You want a smooth, creamy base. Add the dried red chilies and shredded carrots and bring the mixture to a gentle simmer. Taste the broth. Looks messy right now, trust the process. Adjust salt if needed.

Step 3:

Gently place the mahi mahi chunks into the simmering coconut curry broth. Do not stir aggressively or the fish will break apart. Just nestle each piece in and let the broth come up around them.

Cover partially and cook on low heat for 8 to 10 minutes. The fish will turn opaque and absorb all that gorgeous curry flavor. Not sure when it is done? Look for the fish to flake easily when pressed gently with a spoon.

Step 4:

Remove the dried chilies before serving. Ladle the curry into bowls and top generously with fresh cilantro. Serve with steamed jasmine rice or warm naan for soaking up every drop of that creamy broth. This one is a full hug in a bowl and I make it every time the weather turns cold.

8. Pesto Grilled Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 4 tablespoons basil pesto (store bought or homemade)
• 2 cloves garlic, finely minced
• 1 tablespoon olive oil
• Juice of half a lemon
• Salt and black pepper to taste
• Extra pesto for serving

Step 1:

Mix the pesto with minced garlic, olive oil, and a squeeze of lemon juice in a small bowl. This little combination takes plain pesto to the next level. The garlic adds punch and the lemon brightens everything up. Homemade pesto is amazing here but honestly a good store bought jar works just fine.

Taste it. Adjust lemon if you want more brightness.

Step 2:

Season the fillets with salt and black pepper on both sides. Spread a thick layer of the pesto mixture on top of each fillet. Really pile it on. That herby crust is what makes this recipe so special.

Let the fish sit for 10 minutes so the pesto soaks in a little. You can prep your side dishes during this time. Easier than it sounds.

Step 3:

Heat the grill to medium high. Here is a little trick: for pesto topped fish, grill it pesto side up first. This way the topping does not fall off or burn before the fish is cooked through.

Grill the plain side down for 4 to 5 minutes. The heat coming up through the fish gently warms the pesto on top without burning it. Flip once and grill the pesto side for just 1 to 2 minutes. Quick check: look for the edges to turn white and opaque all the way through.

Step 4:

Remove the fish carefully so that gorgeous pesto crust stays intact. Plate immediately and add a spoonful of extra pesto on the side for dipping. Serve with grilled asparagus or crusty bread. This one is my go to when I want something that looks impressive with almost zero effort.

9. Smoky Paprika Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Half teaspoon cayenne pepper
• 1 teaspoon salt
• Half teaspoon black pepper
• 2 tablespoons olive oil
• Lemon wedges for serving
• Fresh herbs for garnish

Step 1:

Combine the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper in a bowl. This spice rub is deep, earthy, and smoky. I learned this combination from my mom and she learned it from her mom. It is just one of those recipes that sticks with you.

Drizzle olive oil over each fillet and rub it evenly so the spices have something to cling to.

Step 2:

Press the spice blend firmly onto both sides of each fillet. You want a visible, even coating all over. Do not be timid. This rub is the whole flavor story of the dish so layer it on with confidence.

Let the seasoned fish rest at room temperature for 10 to 15 minutes before grilling. This helps the spices really bond with the fish.

Step 3:

Preheat the grill to medium high. Oil the grates and place the fillets down. Grill for 3 to 4 minutes per side without moving them. You want those grill marks and you want that crust to form fully before you flip.

When you flip and see that deep reddish brown sear, you will know you did it right. Yep, that is it.

Step 4:

Grill the second side for another 3 to 4 minutes. The fish should flake easily and the outside should have a slightly crisp, smoky crust. Remove from heat and serve immediately with fresh lemon wedges and a sprinkle of fresh herbs.

This is great over brown rice with a simple green salad. Weeknight dinner, done in under 30 minutes. You are basically a pro at this point.

10. Tropical Pineapple Mahi Mahi

Ingredients

• 4 mahi mahi fillets (6 oz each)
• 1 cup fresh pineapple, diced
• Half red onion, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 jalapeno, seeded and minced
• Juice of 2 limes
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and black pepper to taste

Step 1:

Make your pineapple salsa first so it has time to sit and develop flavor. Combine the diced pineapple, red onion, both bell peppers, jalapeno, lime juice, and cilantro in a bowl. Toss everything together, taste, and season with a pinch of salt.

Okay, now the fun part. This salsa is bright, sweet, spicy, and absolutely the best topping that has ever touched grilled fish. Let it chill in the fridge while you cook the fish.

Step 2:

Pat the fillets dry and drizzle with olive oil. Season with cumin, salt, and black pepper on both sides. Cumin adds this warm earthy note that plays beautifully against the sweet pineapple salsa. It is a pairing I stumbled on by accident and now I would never skip it.

Step 3:

Heat the grill to medium high and oil the grates well. Add the fillets and grill for 3 to 4 minutes per side. Resist the urge to peek or move the fish around. Just let the grill do its job. The fish will tell you when it is ready by releasing naturally from the grates.

Step 4:

Flip once, grill another 3 to 4 minutes, and remove when the fish flakes easily with gentle pressure. Plate each fillet and spoon a generous amount of pineapple salsa right over the top. The salsa should cascade down the sides and pool on the plate a little.

Serve with a lime wedge on the side for extra brightness. This dish looks like it belongs on a beach somewhere tropical and it honestly tastes that way too.

Final Thoughts

These ten grilled mahi mahi recipes prove that simple ingredients can create something really special. Whether you are a seasoned grill master or cooking fish for the first time, every single one of these is totally doable. Pick your favorite, give it a try, and let me know in the comments how it turned out. You have got this.