You’ll transform your summer cookouts with these nine sizzling mahi mahi recipes that bring the perfect balance of flavor and simplicity to your grill.
From the bright notes of lemon and garlic to the exotic touch of coconut and tandoori spices, each preparation showcases mahi mahi’s versatile character.
The firm, slightly sweet flesh of this sustainable fish holds up beautifully to high heat and bold seasonings, creating memorable meals that’ll have your guests wondering what other culinary secrets you’re keeping.
Lemon Garlic Butter Grilled Mahi Mahi With Mediterranean Herbs
This vibrant Mahi Mahi dish captures the essence of Mediterranean cuisine with its bright citrus notes and aromatic herbs.
Perfect for summer cookouts, this recipe delivers a tender, flaky fish with a golden crust and a buttery, garlicky finish that will transport your taste buds to coastal shores.
Ingredients:
- 4 Mahi Mahi fillets (6 oz each)
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 lemons (1 juiced, 1 sliced for garnish)
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions:
Step 1: Preheat your grill to medium-high heat (around 400°F).
Oil the grates to prevent sticking.
Step 2: Pat the Mahi Mahi fillets dry with paper towels and place them on a baking sheet.
Step 3: In a small bowl, combine the melted butter, minced garlic, lemon juice, olive oil, chopped herbs, salt, pepper, and paprika.
Whisk until well combined.
Step 4: Brush the fish fillets generously on both sides with the herb and butter mixture, reserving some for basting during grilling.
Step 5: Place the Mahi Mahi fillets on the preheated grill and cook for 4-5 minutes on each side, basting occasionally with the remaining butter mixture.
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Step 6: Transfer the grilled fish to a serving platter, drizzle with any remaining butter sauce, and garnish with lemon slices and additional fresh herbs.
Step 7: Let the fish rest for 2-3 minutes before serving to allow the juices to redistribute.
Nutrition:
- Calories: 310 per serving
- Protein: 32g
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 650mg
- Cholesterol: 160mg
- Vitamin C: 15% DV
- Calcium: 8% DV
Tropical Coconut Lime Mahi Mahi Skewers
These vibrant Tropical Coconut Lime Mahi Mahi Skewers bring the flavors of the islands to your summer cookout. Tender chunks of mahi mahi are marinated in a coconut lime mixture, then skewered with colorful tropical fruits and vegetables for a light yet satisfying dish that’s perfect for warm weather entertaining.
Ingredients:
- 1.5 pounds mahi mahi fillets, cut into 1.5-inch cubes
- 1 cup coconut milk
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 pineapple, cut into 1-inch chunks
- 2 mangoes, cut into 1-inch pieces
- 2 tablespoons coconut oil
- ¼ cup fresh cilantro, chopped
- 2 limes, cut into wedges for serving
- Salt and pepper to taste
- 8-10 wooden skewers, soaked in water for 30 minutes
Instructions:
Step 1: In a large bowl, whisk together coconut milk, lime juice, honey, garlic, ginger, coriander, turmeric, cayenne (if using), and a pinch of salt and pepper to create the marinade.
Step 2: Add the mahi mahi cubes to the marinade, toss gently to coat, cover and refrigerate for 30 minutes to 1 hour.
Step 3: Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates.
Step 4: Thread the marinated mahi mahi pieces onto the soaked skewers, alternating with pieces of bell pepper, red onion, pineapple, and mango.
Step 5: Brush the assembled skewers lightly with coconut oil and season with a little salt and pepper.
Step 6: Grill the skewers for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork and the vegetables are slightly charred.
Step 7: Transfer the skewers to a serving platter, sprinkle with fresh chopped cilantro and serve with lime wedges.
Nutrition:
- Calories: 285 per serving
- Protein: 24g
- Fat: 12g
- Carbohydrates: 21g
- Fiber: 3g
- Sugar: 16g
- Sodium: 118mg
Spicy Cajun Blackened Mahi Mahi With Mango Salsa
Bring the vibrant flavors of Louisiana to your summer cookout with this Spicy Cajun Blackened Mahi Mahi. The bold, smoky Cajun spices create a delicious crust on the fish, while the sweet and tangy mango salsa provides a rejuvenating contrast perfect for warm weather entertaining. This dish combines heat, sweetness, and the delicate flavor of mahi mahi for an impressive yet easy-to-prepare main course.
Ingredients:
- 4 mahi mahi fillets (6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 ripe mangoes, diced
- 1 red bell pepper, finely diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- Lime wedges for serving
Instructions:
Step 1: Pat the mahi mahi fillets dry with paper towels. This helps the seasoning adhere better and promotes better blackening.
Step 2: In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
Step 3: Brush both sides of the fish fillets with olive oil, then generously coat with the spice mixture, pressing gently to adhere.
Step 4: To make the mango salsa, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and honey in a bowl. Toss gently and refrigerate until ready to serve.
Step 5: Heat a cast-iron skillet over high heat until very hot, about 5 minutes.
Step 6: Place the seasoned fish in the hot skillet and cook for 3-4 minutes on each side, or until the fish is blackened on the outside and flakes easily with a fork.
Step 7: Transfer the blackened mahi mahi to serving plates and top generously with the mango salsa.
Step 8: Serve immediately with lime wedges on the side for squeezing over the fish.
Nutrition:
- Calories: 310 per serving
- Protein: 32g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 18g
- Sodium: 420mg
Honey Soy Glazed Mahi Mahi With Grilled Pineapple
This delightful summer dish pairs tender mahi mahi fillets with a sweet and savory honey soy glaze, complemented by juicy grilled pineapple. The caramelization of the honey brings out the natural flavors of the fish while the pineapple adds a tropical touch perfect for outdoor entertaining.
Ingredients:
- 4 mahi mahi fillets (6 oz each)
- 1/4 cup soy sauce (low sodium)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 fresh pineapple, peeled and cut into 1/2-inch rings
- 2 green onions, thinly sliced for garnish
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions:
Step 1: In a bowl, whisk together soy sauce, honey, 1 tablespoon olive oil, garlic, ginger, lime juice, and sesame oil to create the glaze.
Step 2: Place mahi mahi fillets in a shallow dish and pour half of the glaze over them. Reserve the remaining glaze for basting. Let the fish marinate for 20 minutes.
Step 3: Preheat grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
Step 4: Brush pineapple rings with the remaining tablespoon of olive oil and season with a pinch of salt.
Step 5: Place marinated mahi mahi on the grill and cook for 4-5 minutes per side, or until fish flakes easily with a fork, basting occasionally with the reserved glaze.
Step 6: Simultaneously, grill pineapple rings for 2-3 minutes per side until caramelized with nice grill marks.
Step 7: Transfer the cooked fish and pineapple to serving plates. Drizzle with any remaining glaze.
Step 8: Garnish with sliced green onions and sesame seeds before serving.
Nutrition:
- Calories: 320 per serving
- Protein: 34g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 2g
- Sugar: 14g
- Sodium: 580mg
Smoky Paprika and Herb-Crusted Mahi Mahi
This smoky paprika and herb-crusted Mahi Mahi delivers a perfect balance of bold flavors and delicate fish texture.
The vibrant crust creates a beautiful sear while locking in moisture, making it an impressive yet simple centerpiece for summer cookouts. Serve alongside grilled vegetables for a complete meal that celebrates the season.
Ingredients:
- 4 Mahi Mahi fillets (6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions:
Step 1: Pat the Mahi Mahi fillets dry with paper towels and set aside.
Step 2: In a small bowl, combine smoked paprika, dried oregano, thyme, rosemary, minced garlic, lemon zest, salt, and pepper to create the herb crust mixture.
Step 3: Brush the fillets with olive oil on both sides, then drizzle with lemon juice.
Step 4: Press the herb mixture firmly onto both sides of each fillet, ensuring an even coating.
Step 5: Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
Step 6: Place the fish on the grill and cook for 4-5 minutes per side, or until the fish flakes easily and reaches an internal temperature of 145°F.
Step 7: Alternatively, bake in a preheated 400°F oven for 12-14 minutes.
Step 8: Remove from heat and let rest for 2 minutes before serving.
Step 9: Serve with lemon wedges and your favorite summer sides.
Nutrition:
- Calories: 220
- Protein: 32g
- Fat: 9g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 380mg
- Cholesterol: 124mg
Cilantro Lime Grilled Mahi Mahi Tacos
These vibrant Cilantro Lime Grilled Mahi Mahi Tacos bring the perfect blend of fresh, zesty flavors to your summer cookout. The mild, firm texture of mahi mahi holds up beautifully on the grill while absorbing the bright cilantro-lime marinade, creating a light yet satisfying taco filling that’s ideal for warm weather gatherings.
Ingredients:
- 1½ pounds mahi mahi fillets
- ¼ cup olive oil
- Juice of 3 limes (about ⅓ cup)
- 3 tablespoons fresh cilantro, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 small corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1 cup pico de gallo
- Lime wedges for serving
- ½ cup Greek yogurt
- 1 jalapeño, seeded and diced (optional)
Instructions:
Step 1: In a bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and pepper to create the marinade.
Step 2: Place mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring they’re well coated. Cover and refrigerate for 30 minutes (but no longer than 1 hour, as the lime can start to cook the fish).
Step 3: Preheat your grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
Step 4: Remove the fish from the marinade and grill for 3-4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Step 5: While the fish cooks, warm the corn tortillas on the grill for about 30 seconds per side.
Step 6: Transfer the grilled fish to a cutting board and flake into bite-sized pieces using two forks.
Step 7: Assemble the tacos by placing flaked mahi mahi on warmed tortillas, then topping with shredded cabbage, avocado slices, pico de gallo, and a dollop of Greek yogurt.
Step 8: Garnish with additional fresh cilantro, jalapeños if using, and serve with lime wedges on the side.
Nutrition:
- Calories: 320 per serving (2 tacos)
- Protein: 28g
- Fat: 14g
- Carbohydrates: 24g
- Fiber: 6g
- Sodium: 380mg
- Calcium: 8% DV
- Iron: 10% DV
Teriyaki Ginger Mahi Mahi With Grilled Vegetables
This teriyaki ginger mahi mahi offers a perfect blend of sweet and savory flavors, ideal for summer cookouts. The firm texture of mahi mahi holds up beautifully on the grill, while the teriyaki marinade caramelizes to create a delicious glaze.
Paired with colorful grilled vegetables, this dish is both visually impressive and packed with nutrition.
Ingredients:
- 4 mahi mahi fillets (6 oz each)
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red onion, cut into thick rings
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 green onions, chopped for garnish
- 1 tablespoon sesame seeds for garnish
Instructions:
Step 1: In a bowl, combine soy sauce, honey, sesame oil, ginger, garlic, and rice vinegar. Reserve 1/4 cup of the mixture and set aside.
Step 2: Place mahi mahi fillets in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for 30 minutes.
Step 3: Preheat grill to medium-high heat (about 400°F).
Step 4: Toss vegetables with olive oil, salt, and pepper in a large bowl.
Step 5: Mix the cornstarch into the reserved marinade and heat in a small saucepan until thickened to make the teriyaki glaze.
Step 6: Remove fish from marinade and discard used marinade. Pat fish dry with paper towels.
Step 7: Grill mahi mahi for 4-5 minutes per side until fish reaches an internal temperature of 145°F and flakes easily.
Step 8: Grill vegetables in a grill basket or on foil for 8-10 minutes, turning occasionally, until tender and slightly charred.
Step 9: Plate grilled mahi mahi with vegetables, drizzle with teriyaki glaze, and garnish with chopped green onions and sesame seeds.
Nutrition:
- Calories: 320
- Protein: 35g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 3g
- Sugar: 10g
- Sodium: 580mg
- Vitamin A: 25% DV
- Vitamin C: 180% DV
- Calcium: 8% DV
- Iron: 10% DV
Lemon Pepper Mahi Mahi With Fresh Herb Marinade
This bright and zesty lemon pepper mahi mahi is perfect for summer cookouts. The fresh herb marinade infuses the delicate fish with vibrant flavors while the lemon adds a rejuvenating citrus note that pairs beautifully with the subtle sweetness of the mahi mahi.
Ingredients:
- 4 mahi mahi fillets (6 oz each)
- 3 tablespoons olive oil
- 2 lemons (1 juiced, 1 sliced for garnish)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
- Fresh herbs for garnish (optional)
Instructions:
Step 1: In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, dill, lemon pepper seasoning, salt, pepper, and honey to create the marinade.
Step 2: Place the mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring all fillets are well-coated. Cover and refrigerate for 30 minutes (but no longer than 1 hour as the acid can start to “cook” the fish).
Step 3: Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 425°F.
Step 4: Remove fish from marinade, gently shaking off excess. If grilling, place fillets on a well-oiled grill grate; if baking, place on a lined baking sheet.
Step 5: Cook for 4-5 minutes per side if grilling, or 12-15 minutes in the oven, until the fish is opaque and flakes easily with a fork.
Step 6: Serve immediately garnished with lemon slices and fresh herbs. Pair with grilled vegetables or a light summer salad for a complete meal.
Nutrition:
- Calories: 240
- Protein: 35g
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 4g
- Sodium: 380mg
Tandoori-Style Mahi Mahi With Cucumber Raita
Transport your taste buds to the vibrant flavors of India with this tandoori-style mahi mahi dish. The succulent fish is marinated in aromatic spices and yogurt, then grilled to perfection. Paired with a cooling cucumber raita, this dish brings the perfect balance of heat and refreshment to your summer cookout.
Ingredients:
- 4 mahi mahi fillets (6 oz each)
- 1 cup plain yogurt, divided
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- 1 cucumber, grated and drained
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon ground cumin
- 1 small red onion, finely diced
- Fresh lemon wedges for serving
Instructions:
Step 1: In a large bowl, prepare the tandoori marinade by combining ¾ cup yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, garam masala, cayenne pepper, and salt.
Step 2: Add the mahi mahi fillets to the marinade, ensuring they’re completely coated. Cover and refrigerate for at least 2 hours, preferably 4-6 hours for deeper flavor.
Step 3: While the fish marinates, prepare the cucumber raita. Mix the remaining ¼ cup yogurt with grated cucumber (squeezed to remove excess water), mint, cilantro, ground cumin, and diced red onion. Season with salt to taste and refrigerate until serving.
Step 4: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Step 5: Remove the fish from the marinade, letting excess drip off. Grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Step 6: Transfer the grilled mahi mahi to serving plates and serve immediately with the cucumber raita and lemon wedges.
Nutrition:
- Calories: 210 per serving
- Protein: 32g
- Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 310mg
Final Thoughts
You’ve now journeyed through the Odyssey of mahi mahi, discovering how this versatile fish transforms under flame’s touch.
Like Prometheus bringing fire to humanity, you’re equipped to elevate your cookout from mundane to magnificent.
Whether you’re drawn to the Mediterranean’s bright simplicity or India’s complex spice palette, these recipes aren’t just meals—they’re culinary narratives waiting for your interpretation.
Trust your instincts, adjust seasonings to your preference, and let summer’s bounty shine through each bite.
