Grilled Mahi-Mahi Recipe: Grilling Tips and Serving Suggestions

Mahi-mahi fish (Coryphaena hippurus) are recognizable by their bright, beautiful colors. Inside, the fish’s flesh is pinkish, meaty, moist, and dense, with low fat content (less than 1 percent by weight). Flavor-wise, it’s comparable to swordfish but with a sweeter taste. Cooking mahi-mahi fillets is a quick process, making it an easy main dish on a weeknight. It’s exceptionally compatible with bold flavors, so it benefits from a flavorful sauce.

Firm, meaty mahi-mahi takes well to numerous preparations and seasonings. Here are some way to enjoy it:

1. 1. Add a side slaw. A cooling side salad or slaw—packed with slivered cabbage, scallions, finely grated carrot, and toasted sesame seeds—will act as a palette cleanser to cut through the savory meatiness of the fish. Try the scallion slaw from Chef Roy Choi’s Korean short rib tacos recipe for a twist on a classic banchan dish that pairs just as well with fish as it does with beef.
2. 2. Assemble fish tacos. To make mahi-mahi tacos, slice the grilled fish and warm up corn tortillas. Garnish the fish with sliced radishes, slices of pickled jalapeño, and a dollop of Gabriela Cámara’s flavorful salsa verde cruda.
3. 3. Experiment with condiments. A heaping spoon of North African chermoula, an herbaceous pesto, or chili crisp over each cooked filet goes a long way. Chef Massimo Bottura’s basil mint pesto is classic yet unexpected.
4. 4. Use a dry rub. Coriander, cumin, freshly cracked pepper, and plenty of salt make for a deeply flavorful South Asian–inspired fish seasoning.
5. 5. Top with sumac onions. For a Middle Eastern–inspired garnish, try onions lightly pickled in lemon juice and sumac. Once you’ve made Chef Yottam Ottolenghi’s easy sumac onions, you’ll want to put them on everything.
6. 6. Make a sandwich. Toss halved buns onto the grill for a light char and slather them in aioli, hot sauce, or tartar sauce, and top with slices of grilled mahi-mahi for a leaner alternative to the classic fried fish sandwich.

For perfect grill marks, crispy skin, and fish that slides effortlessly off the grill grates, follow these tips:

1. 1. Grease your grill. Before grilling, grease your grill grates to prevent the fish from sticking and tearing when you flip it. Splash a generous glug of vegetable oil onto a large, clean paper towel or rag. Use tongs to grip the oiled paper towel, then run it along the grates to coat them evenly in oil.
2. 2. Cook on a plank for extra flavor. Place the mahi-mahi on a cedar plank for a subtle, smoky fragrance. The plank allows the fish to cook gently via indirect heat, infuses it with a woodsy aroma, and prevents sticking—though you will miss out on crispy skin.
3. 3. Use a dry rub to achieve grill marks. Grill marks are a grillmaster’s badge of honor, but they aren’t necessary for achieving a deliciously smoky, juicy piece of fish. Still, if you’re keen on getting that signature crosshatch, skip a wet marinade and go for a dry rub instead. The liquid in the marinade will steam, preventing the fish from properly searing. A dry rub, applied after patting the fish with a paper towel, will allow for more of that visible char.
4. 4. Crispy skin is key. To get crispy skin, start skin-side down and then flip the mahi-mahi when it becomes more opaque and releases easily from the grill.
5. 5. Broil instead of grill. If you don’t have a grill, broiling in the oven is another way to expose the fish to high heat. Marinating it in smoked paprika will enhance the BBQ-like flavor.