Fish on the grill: Is there a more “summery” meal? The firmer flesh of mahi-mahi makes it a great grillable fish. Where flakier meats might fall apart on the grates or need a special basket, the mild, sweet mahi-mahi meat can be grilled on its own. In our Best mahi-mahi recipe, we’ve combined some of our favorite summer flavors into a quick meal that’s easy to whip up, even after spending a little extra time at your favorite après-fishing bar.
This simple grilled mahi-mahii recipe was inspired by our trip to Tulum. We’ve adapted a common fish recipe that combines citrus and marjoram to provide a complex flavor without overpowering the natural sweetness of mahi-mahi. From this basic recipe, you can add ingredients (like dried chili) or swap the citrus element (like blood oranges or Meyer lemons) to suit your tastes.
Why Cook With Mahi-Mahi?
First and foremost, mahi-mahii is native to our home waters and you can find it all along the Atlantic and Gulf coasts, from Massachusetts to Texas, and the Caribbean. These fish are abundant in the summer and they’re delicious cooked on the grill or using any other method of preparing fish, including ceviche.
When To Catch Mahi Mahi in North Carolina
Our home waters off the coast of North Carolina hold some of the best mahi-mahi fishing around. While the season is open all year, the mahi-mahi fishing really revs up when the coastal waters warm up in May and is best through August. That makes mahi-mahi the perfect summer fish!
How To Store Mahi-Mahi
Fresh mahi-mahi can be stored for up to two days in the coldest part of your refrigerator. If you’ve cleaned your catch and hauled it home, you have only a short window to prep it or decide to freeze it. While frozen fillets are delicious, fresh mahi-mahi really shines. So grab those fresh fillets out of the cooler and try our favorite grilled mahi-mahi recipe.
Grilled Mahi-Mahi Ingredients
- 2 lbs of fresh mahi-mahi fillets
- Kosher salt and freshly ground black pepper (about 2 teaspoons of each)
- 8 sprigs fresh marjoram plus 1 tablespoon of marjoram leaves
- 2 tangerines or small oranges, seeded
- 2 tablespoons olive oil
How To Grill Mahi-Mahi
Prepare the Mahi-Mahi
- Set your gas grill to medium, or prepare a medium-hot charcoal fire and preheat the grates and cover them (even the firmest meats will stick to and fall apart on a cool grate).
- If using fresh marjoram, rough chop the leaves.
- Slice your tangerines in half and squeeze the juice into a large bowl.
- Slowly whisk the olive oil into the tangerine juice to emulsify.
- Season the mahi-mahi fillets with salt, pepper, and marjoram.
- Place the seasoned fillets into the tangerine and oil emulsion. Cover and let sit for 3 minutes. Flip the fillets and let sit for another 3 minutes.
Grill the Mahi Mahi
- Place the mahi-mahi fillets on your grill, leaving space between each fillet.
- Grill for 4 minutes per side or until the internal temperature of the fillets reads 145℉ .
- Transfer to a platter and garnish with extra tangerine slices and marjoram leaves.
Can You Use This Recipe for Tacos?
This grilled mahi-mahi recipe makes delicious fish tacos. Simply follow each of the steps, and once you pull the fish off of the grill, let it rest for 3 minutes; then slice the fillets into one-inch-wide, tortilla-length strips.